Oven-To-Grill Baby Back Ribs

By Jahel

Ingredients

• 1- 3 1/2 pound rack pork loin back ribs
• 1/4 cup yellow mustard
• 1 cup BBQ Rub
• 1/2 cup BBQ Sauce
• BBQ Sauce
• 2 1/2 cups packed dark brown sugar
• 2 1/2 cups ketchup
• 1/2 cup yellow mustard
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• Juice of 1 lime
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons black pepper
• Pinch cayenne pepper
• Dash liquid smoke
• BBQ Rub
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons yellow mustard seeds
• 1 1/2 teaspoons coriander seeds
• 3/4 cup turbinado sugar
• 3/4 ccup dark brown sugar
• 1/2 cup paprika
• 3 tablespoons fine sea salt or kosher salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground black pepper

Details

Servings 4
Preparation time 35mins
Cooking time 140mins

Preparation

Step 1

Preheat oven to 375 degrees F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.

BBQ Sauce

Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, covered, for 10 minutes, stirring occasionally. Cool to room temperature. Cover and chill up to 2 weeks.

BBQ Rub

Place celery seeds, cumin seeds, mustard seeds, and coriander seeds in a spice grinder and grind until fine. Mix together with remaining ingredients.