Prep time: 5 minutes. Cook Time: 1 hour
Tools: Browning Bag, sheet pan or grill, aluminum foil
3 tbsp. Dijon mustard
3 tbsp. minced garlic
1 slab baby back ribs
1/2 cup Barbecue sauce of choice
(Take care your barbecue sauce does not have gluten, if intolerant)
Preheat oven to 350 degrees
Strip baby back ribs of silver skin (inner membrane) Trim of fat
Coat both sides of ribs liberally in garlic and Dijon mustard. Place in browning bag, secure with browning bag tie and cut small hole in top of bag for steam to vent. Place on baking sheet covered in aluminum foil, bake in oven 1 hour at 350 degrees.
Remove ribs from oven. Set oven on broil.
Remove from browning bag, place on foil and coat underside of ribs in barbecue sauce. Broil underside of ribs until sauce is bubbly. Remove ribs from oven, flip, coat the top in sauce and broil until sauce is caramelized. Remove from oven, slice and serve.
After baking in browning bag, coat ribs in barbecue sauce and grill.
Dress up your barbecue sauce in a little liquid smoke, honey, molasses or brown sugar. Say you made it from scratch! No one will ever know.
Help me, I’m sick. I ate too much.
Mom is visiting and I’m lucky enough to request all my favorite recipes. Growing up, we always ate so many of these ribs we became sick. Germans have a word for eating to the point of regret. Great people.
This is one of those recipes people eat and beg to know the secret. No one EVER guesses there’s a layer of mustard in these! You can’t taste it. I know you’re afraid of the mustard and garlic. Don’t be. Just trust me on this.
Extra tips? STRIP THE RIBS OF THE MEMBRANE! Have you ever gone to a restaurant and had tough as nails, floss your teeth with the meat, ribs? That’s because they didn’t strip the membrane.
And the broiler portion? Don’t walk away my friends. Babysit that oven because barbecue sauce will go from bubbly to burned in a snap!
Eat at your own risk, you just might eat one too many.
What food have you eaten to the point of regret?
See my recipes on Pinterest!