Easy Mustard BBQ Ribs

Ingredients:

For the Ribs

• 1 rack of pork ribs (spareribs or baby back)

• 2 tbsp Bookbinder’s Horseradish Mustard (as a binder)

For the Dry Rub

• 2 tbsp brown sugar

• 1 tbsp salt

• 1 tbsp black pepper

• 1 tbsp paprika

• 1 tsp garlic powder

For the Mustard BBQ Sauce

• 1 cup Bookbinder’s Horseradish Mustard

• ¼ cup honey (or brown sugar)

• ¼ cup apple cider vinegar

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

Directions:

1. Remove the membrane from the back of the ribs. Rub Bookbinder’s Horseradish Mustard evenly over the ribs to act as a binder.
2. In a small bowl, mix together brown sugar, salt, black pepper, paprika, and garlic powder. Sprinkle the dry rub evenly over both sides of the ribs, pressing it in to coat well.
3. In a separate bowl, combine Bookbinder’s Horseradish Mustard, honey, apple cider vinegar, ketchup, and Worcestershire sauce to make Mustard BBQ Sauce.
4. Option A: Instant Pot + Grill (Faster Method): Place ribs in the Instant Pot with 1 cup of water or broth. Seal and cook on High Pressure for 30–35 minutes. Use quick release, then carefully remove ribs. Brush ribs with mustard BBQ sauce. Finish on a preheated grill for 10–15 minutes, brushing with more sauce in the last few minutes.
5. Option B: Oven-Baked (Traditional Method): Preheat oven to 275°F. Cut ribs in half and place them in a baking pan, meatiest side up. Cover tightly with aluminum foil and bake for 2½ to 3 hours, or until tender. Remove foil, brush ribs with BBQ sauce, and broil on high for 3–4 minutes to caramelize.
6. Rest ribs 5-10 minutes, then slice and serve with BBQ sauce.