AmAishzin Dijon Baked Ribs

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Ingredients

Adjust Servings:
1.5lb Baby Back Ribs (Or St. Louis Style)
4oz Whole grain Dijon mustard
3 oz Worcestershire sauce
6 cloves Garlic
1 Shallots
2oz Hoisin Sauce
3 oz Soy Sauce
Half / Juiced Lime
Half / Juiced Lemon

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AmAishzin Dijon Baked Ribs

Prepare to die a little bit- La petite mort

Cuisine:

These are the best god damn ribs you will ever eat.

  • 4:20 hrs
  • Serves 2
  • Medium

Ingredients

Directions

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I love this recipe. The flavor is unbelievable- and when’re slow cooking anything it becomes heavenly tender. If you have the time, you can also smoke the Ribs with these same ingredients, but the Oven Baked version is just as good (if not way better). I don’t exactly remember where I borrowed this from- pretty sure it’s an adaptation of my mom’s Coke Ribs Recipe, Emeril’s Asian Short Rib Recipe, and some other internet experiment. Irregardless (I love saying that), this is a relatively quick way to having yourself some insanely delicious, good ol’ fashioned BBQ. #MERICA

Grab yourself some beautiful Baby Back Ribs, or St. Louis style Ribs- whatever you have available. Baby Back ribs are gonna be a little more tender, so for this recipe they are preferred. Rub those babys with a good Rib Rub, like Emeril’s. (Yes, I know I am obsessed with this guy- irregardless). If you don’t have Emeril’s Rub Rub lying around, you can make your own- see this recipe here. Next, in a medium sized bowl mix the Worcestershire, Soy Sauce, Dijon Mustard, Hoisin Sauce, Lemon, Lime, Garlic, and Shallots. Slather half of this mixture all over the ribs, front and back. (Save the other half of this delicious sauce for mid-bake basting). Once the Ribs are thoroughly drenched in this mixture you can throw those babys in the oven at 250F for two hours (meat side down). After two hours have passed, slather the ribs once again with the mixture and let them cook another 2 hours and until they are perfectly, fall-off-the-bone tender.

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Steps

1
Done
5 min

Rib Rub

Pour the Rib Rub all over the meat. Massage the magical powder it into the meat until it starts to turn the meat a bright beautiful red color.

2
Done
10 min

Dijon Mixture / Slathering

Once the Rib Rub is set. Finely dice the Garlic, Shallots and combine with the Worcestershire, Soy Sauce, Dijon Mustard, Honey. Slather this sauce on the meat side and bone side, saving about half this mixture for mid-bake slathering.

3
Done
5 min

Slow Bake

Pre-heat the oven to 250F. Set the Ribs (Meat Side Down) onto an aluminum covered baking sheet. Let them bake for a good 2 hours, and then re-baste with the rest of the mixture.

boss

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
boss

Great recipe, I baked it for my family, they loved it. Months a ancient in the applications being so fantastic a when showed few dishonourable we not if they over economics

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