Best Mayo Rub: Jolie’s BBQ Baby Back Ribs
Louisiana native Jolie Meaux of Porch, Wine and Gravy mixes her seasonings with Blue Plate Mayo to make a rub for her BBQ Baby Back Ribs. She says it seals in juices and flavors, keeps the meat tender, and makes a caramelized crispy char on the outside. You can also use this recipe for St. Louis-style ribs, but they might need a little extra cooking time. Either way, the secret to keeping the ribs tender and delicious is in the Blue Plate Mayo rub – That’s the good stuff!
A seasoned mayo rub seals in the juices and flavors and makes these ribs tender on the inside with a delicious crispy char on the outside.
Jolie Meaux’s BBQ Baby Back Ribs
Ingredients
- 1 rack (about 2½ pounds) baby back pork ribs
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 tablespoon coarsely ground black pepper
- 1/4 cup packed brown sugar
- 1 teaspoon dry yellow mustard
- 3/4 cup Blue Plate Mayonnaise
- 2 tablespoons Creole mustard
- 1/3 cup your favorite BBQ sauce, plus extra for finishing
Instructions
Preheat the oven to 225°F.
In a medium bowl, combine the cumin, paprika, garlic powder, chili powder, salt, black pepper, brown sugar and dry mustard.
Remove half of the seasoning mixture into a separate bowl and add the mayonnaise and Creole mustard; mix until completely combined. Set aside the first bowl with the remaining half of the spices to use later.
Place large sheets of aluminum foil on a rimmed baking pan.
Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs. Place the rack of ribs on the foil lined pan (cut the rack in half if needed to fit the pan).
Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
Wrap the ribs tightly in the foil, crimping and sealing the edges well.
Bake for 3-4 hours, or until the ribs are very tender.
Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
Set the oven to broil and broil until the sauce begins to caramelize, about 2-4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
Serve hot.
