Oven-Baked Baby Back Ribs With BBQ Glaze
These oven-baked baby back ribs are slow-cooked with a mustard binder and smoky dry rub, then glazed with barbecue sauce for fall-off-the-bone tenderness without requiring a smoker or grill.
These oven-baked baby back ribs are slow-cooked with a mustard binder and smoky dry rub, then glazed with barbecue sauce for fall-off-the-bone tenderness without requiring a smoker or grill.
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Preheat your oven to 275°F (135°C).
Pat the rack of ribs dry with a paper towel. On the bone side, carefully remove the thin membrane by lifting a corner with a knife and pulling it off.
Apply a light layer of yellow mustard to both sides of the ribs to act as a binder for the seasoning.
Generously coat both sides of the ribs with your favorite BBQ dry rub, followed by a layer of smoked paprika for extra color.
Gently pat the seasonings into the meat. Do not rub, as this can cause the seasoning to clump.
Place the seasoned ribs on a baking sheet and bake for 4 to 4.5 hours, or until tender.
While the ribs cook, prepare the green beans. Boil them until tender-crisp, then drain.
In a skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds, then add the boiled green beans. Season with garlic salt and sauté until heated through.
Once the ribs are done, remove them from the oven. Brush a generous layer of barbecue sauce over the top.
Let the sauced ribs rest for 10-15 minutes before slicing and serving with the garlic green beans.
Store cooked ribs covered in the refrigerator for up to 4 days; reheat wrapped in foil at 325°F for 15–20 minutes until warmed through.
oven · rimmed baking sheet or roasting pan · aluminum foil
Yellow mustard acts as a binder that helps the dry rub adhere to the meat while cooking and adds subtle tanginess that complements the BBQ glaze.
Yes, apply the mustard and dry rub up to 8 hours in advance and refrigerate covered; let them reach room temperature before baking.
Yes, removing the thin membrane from the bone side allows seasonings to penetrate and improves tenderness.
Ribs are done when the meat pulls back from the bones, a toothpick pierces the thickest part easily, and meat nearly falls off when nudged.
