Oven-to-Grill Baby Back Ribs

By MiMaRee

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
• 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
• 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 cup 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 20mins
Cooking time 110mins
Adapted from bhg.com

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.