The simplest way to get perfectly cooked fall-off-the-bone ribs is to bake them in a low oven, then pop them on the grill for a final kiss of smoke and fire. If you want to skip the grill, just drizzle baked ribs with sauce, place under a hot broiler for a few seconds and serve with corn on the cob, potato salad or any other ’cue favorite side.
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1 tablespoon paprika
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon coarse salt
1 teaspoon freshly cracked pepper
4 pounds baby back ribs
½ cup Dijon mustard
¼ cup balsamic vinegar
¼ cup maple syrup
Heat oven to 275° degrees F. In a small bowl, combine the sugar, paprika, dry mustard, oregano, salt and pepper. Place the ribs on a large rimmed baking sheet.
Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake for 2 ½ hours. The meat will be tender and easily pull away from the bone.
Let cool. While the ribs bake, make the sauce: In a small bowl, combine the Dijon mustard, vinegar and maple syrup. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium-high.
Grill the ribs, basting with the remaining sauce and turning occasionally, until just turning brown, 4 to 5 minutes. Serve with the reserved sauce.