These ribs are awesome and the sauce is amazing. And...I can use the oven! I'm sure you could do it on a BBQ and it would probably even taste better, but that's not a challenge I've taken on yet.
1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
Dry Rub:
¼ cup (packed) dark brown sugar
1 Tbl. paprika
½ Tbl. regular table salt
½ Tbl. garlic powder
1 tsp. black pepper
¾ tsp. onion powder
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. cajun seasoning such as Slap Ya Mama!
Mustard Barbecue Sauce:
1½ Tbl. butter
½ cup regular yellow mustard
½ cup spicy brown mustard
¾ cup apple cider vinegar
¾ cup dark brown sugar
¾ tsp. regular table salt
1 Tbl. Worcestershire sauce
1 tsp. coarse ground black pepper
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. onion powder
¼ tsp. cajun seasoning such as Slap Ya Mama!
1 tsp. sriracha sauce, Louisiana Hot Sauce would also work well for this
Instructions
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For Ribs:
Rinse ribs with cold water, pat dry with paper towels, and remove sinew from back.
In medium-small bowl, mix together well the Dry Rub ingredients. Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat, pressing on, a little over half of the dry rub coating well. Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs. Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat oven, or place into fridge to marinate up to two days.
For Sauce:
In small saucepan, add all ingredients. Whisk to combine. Simmer for 20 minutes, stirring occasionally, until thick and deeply rich.
Remove from heat and let col down for 5 minutes. Stirring once or twice.
Pour into a pint jar, and cool completely. Place on lid, and refrigerate until needed or overnight.
To Cook Ribs:
Pop into preheated 300º F oven for 2½ hours. (If cooking after chilling, let sit out at least 30 minutes before baking).
When ribs are done, remove from oven, and turn oven up to 350º F. Carefully open foil package, and transfer ribs to clean, foil-lined backing sheet bone side-up.
Coat well with almost half of the sauce.
When oven has reached new temp, pop into oven and bake for 5 minutes. Remove, turn ribs over, and baste with rest of sauce. Return to oven and bake 5 minutes longer.
Slice into serving-sized pieces and serve hot with any extra sauce if desired.
