Baby Back Ribs with Maple Mustard Glaze

Recipe from

The simplest way to get perfectly cooked fall-off-the-bone ribs is to bake them in a low oven, then pop them on the grill for a final kiss of smoke and fire. If you want to skip the grill, just drizzle baked ribs with sauce, place under a hot broiler for a few seconds and serve with corn on the cob, potato salad or any other ’cue favorite side. 

Prep Time

150 minutes

Cook Time

30 minutes


6 Servings


2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon mustard, dried
1 teaspoon oregano, dried
1 teaspoon salt, coarse
1 teaspoon black pepper
4 pounds ribs, baby back
1⁄2 cup Mustard, Dijon
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup


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 the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake for 2 ½ hours. The meat will be tender and easily pull away from the bone. Let cool.

While the ribs bake, make the sauce: In a small bowl, combine the Dijon mustard, vinegar and maple syrup. Transfer ½ cup of the sauce into a small bowl for serving.

Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just turning brown, 4 to 5 minutes. Serve with the reserved sauce.


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