Maple-Mustard Baby Back Ribs
Back to Baby Back Ribs
Last updated
- Prep
- 20 min
- Cook
- 18 hours
- Total
- 18 hr 38 min
- Yield
- 4 servings
Main Coursebaby back ribsmaple mustardglazed ribsbarbecue
Ingredients
- 2 racks fresh baby back ribs, about 4 lb total, with no added solution and meeting the recommendation conditions
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/3 cup pure maple syrup
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp water
- 2 tbsp thinly sliced green onions
Method
Prepare
- Remove the membrane from the back of each rack. If needed to fit the pouches, cut the raw racks between the bones into sections without removing the meat from the bones.
- Mix the salt, smoked paprika, garlic powder, and black pepper. Rub the mixture over all sides of the ribs.
- Seal the rib sections in food-safe pouches without stacking them. Keep the glaze ingredients and serving utensils separate from raw-pork contact surfaces.
Cook
- Set the water bath to 145°–150°F.
- Cook for 18 hours for unstacked rib sections kept intact through the thermometer check, finish, and rest.
- Near the end of the cooking window, whisk the maple syrup, both mustards, vinegar, tomato paste, and water in a clean saucepan.
- Simmer the glaze gently until smooth and brushable. Pour a serving portion into a separate clean bowl and keep a clean brush for the finishing portion.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest meat of every rib section between and away from bones, avoiding fat and gristle. Check several places in every large or irregular section.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once every rib section passes its thermometer check, pat the ribs dry and place them meat-side up on a clean foil-lined broiler tray.
- Brush lightly with the finishing glaze. Broil until the surface bubbles and browns, watching closely so the maple syrup does not scorch.
- Brush on another thin layer of finishing glaze and briefly return the ribs to the broiler until glossy. Move the intact sections to a clean board.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After the rest, cut between the bones into serving portions.
- Add the green onions and serve immediately with the clean reserved glaze.
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