Baby Back Ribs with Maple Mustard Glaze
|Source||Recipe from StrongerTogether.coop|
|Prep time||2 hours, 30 minutes|
|Cooking time||30 minutes|
|Total time||3 hours|
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.
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.
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.