5 tbsp(s), Dijon variety
2 tbsp(s), sweet variety
2 tsp(s), coarsely ground
¼ tsp(s), (optional)
Uncooked baby back ribs
5 pound(s), (2 full slabs), membranes removed and meat trimmed of excess fat
2 cup(s), warmed, divided
- Preheat oven to 275°F. Set wire rack inside large rimmed baking sheet. In small bowl, whisk mustard, chili powder, smoked paprika, sweet paprika, salt, onion powder, garlic powder, black pepper, and nutmeg (if using) to make very thick paste. Pat ribs dry with paper towels. Massage spice mix all over ribs. Arrange ribs on prepared wire rack. Cover tightly with foil. Bake ribs until bones can wiggle away from meat, about 2 1⁄2 hours.
- Remove ribs from oven. Remove foil and increase oven temperature to 475°F. Brush 1⁄4 cup BBQ sauce over ribs. When oven reaches 475°F, return ribs to oven and bake until meat is charred in spots and sauce caramelizes, 20 to 25 minutes. Serve with remaining 1 3⁄4 cups warmed BBQ sauce.
- Serving size: 1 rib and 1 tbsp sauce