Oven Baked Maple Mustard Ribs are the perfect balance of sweet, tangy, and smoky flavors, making them an irresistible addition to any meal. This simple recipe brings out the best in baby back ribs, turning them into a tender delight, with minimal prep and maximum satisfaction.
The star of this dish is, of course, the baby back ribs, known for their tender texture and rich flavor. The maple syrup provides a natural sweetness that caramelizes beautifully. Dijon mustard adds a sharp, tangy kick, while brown sugar enhances the sweetness and helps form a nice crust. A splash of apple cider vinegar cuts through the richness with its acidity. Smoked paprika brings a subtle smokiness, and garlic powder and onion powder add depth and savory notes. Ground black pepper and salt round out the seasoning, enhancing all the flavors.
Pair these ribs with a fresh coleslaw or a tangy potato salad to complement their sweetness. For a hearty meal, serve alongside roasted vegetables or corn on the cob. A light, crisp cider or a hoppy IPA can make a great beverage choice to cut through the richness.
Start by preheating your oven to 300°F (150°C). This low and slow approach ensures the ribs become tender without drying out. Next, prepare the ribs. Lay them bone side up and use a sharp knife to lift and remove the membrane from the back of each rack. This step is crucial as it allows the flavors to penetrate better and makes the ribs easier to eat.
In a small bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt. This marinade is what transforms the ribs into a sweet and tangy masterpiece.
Generously coat both sides of the ribs with the marinade. Don't be shy; you want every inch covered. Once coated, wrap the ribs tightly in aluminum foil. This helps to lock in moisture, creating a steam effect that tenderizes the meat.
Place the wrapped ribs on a baking sheet to catch any drips and bake them in the preheated oven for 2.5 to 3 hours. You'll know they're done when the meat is tender and starts to pull away from the bones.
Carefully unwrap the ribs and turn your oven to broil. Pop the ribs back in for an additional 5-7 minutes. This step caramelizes the glaze, creating a slightly sticky, flavorful crust.
Once broiled, let the ribs rest for about 5 minutes before slicing. This brief rest period allows the juices to redistribute, ensuring each bite is as juicy as the last.
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