Maille Dijon BBQ Ribs
Ingredients
- 2 racks baby back ribs
- 1/4 cup (52 g) brown sugar
- 2 tbsp (20 g) chili powder
- 1 tsp (6 g) of salt and 1 tsp (6 g) of pepper
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) cayenne pepper
- 1/2 tsp(1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1 cup (250 ml) low-sodium chicken broth
- 2 tbsp (30 ml) Maille Apple Cider Vinegar
Maille Barbecue Sauce
- 2 tbsp (30 ml) butter
- 1 small yellow onion, diced
- 3 large cloves garlic, minced
- 3/4 cup (175 ml) Maille Honey Dijon Mustard
- 3/4 cup (175 ml) Maille Old Style Mustard
- 1/2 cup (75 g) brown sugar (or less depending on how sweet you like your sauce)
- 1/3 cup (70 ml) Maille Apple Cider Vinegar
- 1/4 cup (60 ml) hot sauce
- Salt and pepper
Preparation
- Pat ribs dry with paper towels and place on a baking sheet. Do not cut the racks.
- Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250° F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover tightly with foil to seal. Bake for 2 hours or until tender. Remove the ribs from the pan and place them on a platter.
- Prepare the Maille Barbecue sauce:
- Melt butter in a small pot and add onions and garlic – cook until soft, about 5 minutes.
- Add mustards, brown sugar, vinegar, hot sauce and season with salt and pepper.
- Simmer over medium-low for 10-15 minutes.
- Carefully lift off tin foil – watch out for the steam! The ribs are now fully cooked. Heat your BBQ to medium heat and place ribs meat side down without sauce. Baste only the back with the sauce. Cook until the ribs start to develop grill marks and turn over. Baste the top.
- Turn off the grill and baste the ribs with the remainder of the sauce and cook them a few more minutes meat side down.
