Recipe: Baby Back Ribs with Maple-Mustard Glaze

Total Time: 30 minutes active; 3 hours total

Yield: 6 servings


  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly cracked pepper
  • 4 pounds baby back ribs
  • 1/2 cup Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup


  1. Heat oven to 275 degrees F. In a small bowl, combine the sugar, paprika, dry mustard, oregano, salt, and pepper. Place the ribs on a large rimmed baking sheet, rub with the spice mixture and tightly cover the baking sheet with foil. Bake for 2 1/2 hours. The meat will be tender and easily pull away from the bone. Let cool.
  2. While the ribs bake, make the sauce. In a small bowl, combine the Dijon mustard, vinegar, and maple syrup. Transfer 1/2 cup of the sauce into a small bowl for serving.
  3. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just turning brown, 4 to 5 minutes. Service with the reserved sauce.

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