From My Kitchen: Mustard BBQ Ribs

Who doesn’t love ribs? Other than vegetarians of course. For us here in NYC, it’s not necessarily something we can easily make ourselves, most of us don’t have a backyard or any other place to set up a grill. But we are crafty, we figure out a way, I most certainly did. I love mustard, like I assume most Germans do, and when I heard of the combo of ribs and mustard, I just had to find out how to make it. And here we are. Like most of the recipes I post, this one is not hard at all to make! It’s getting cold out, have a hearty meal, so you can keep your heart and soul warm. (Of course you can use the marinade to grill these ribs outside, if you’re lucky enough to have a grill outside!)

What you’ll need:

  • 1 rack pork ribs or baby back ribs

For the rub:

  • 1/4 cup dark brown sugar
  • 1 tbsp paprika
  • 1/2 tbsp salt
  • 1/2 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne
  • 1/2 tsp Old Bay seasoning

Mustard BBQ sauce:

  • 1 1/2 tbsp butter
  • 1/2 cup yellow mustard
  • 1/2 cup spicy brown mustard
  • 3/4 cup apple cider vinegar
  • 3/4 cup dark brown sugar
  • 3/4 tsp salt
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp Old Bay seasoning
  • 1 tsp hot sauce

Add all ingredients for the dry rub in a bowl and mix well. Then in a medium sauce pan add all ingredients for the sauce, whisk to combine. Bring to a boil, then simmer for 20 minutes. Remove from heat and let it cool down.

Preheat your oven to 300 degrees. Lay out your washed and patted dry ribs on a large sheet of aluminum foil. Add the rub on both sides of the ribs, then wrap them in aluminum foil. Place them in the oven an bake for 2 1/2 hours.

Remove ribs from the aluminum foil, then transfer them to an ovenproof, foil lined dish. Change the temperature of the oven to 350 degrees. Coat well with roughly half of the BBQ sauce on both sides. Reserve the rest of the sauce for later brushing or dipping, if desired. Place into the oven and bake for about 5 minutes on each side. Slice and enjoy!

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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