Maille Dijon bourbon BBQ ribs

Maille Dijon bourbon BBQ ribs

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  • 4 - 6
  • Easy
  • 10 minutes
  • 2 hours 36 minutes


  • 2 kg baby back ribs (about 3 racks)
  • Salt and pepper
  • 2 T olive oil
  • ¾ cup diced onion
  • 3 cloves garlic, minced
  • ½ t salt
  • ¼ cup bourbon
  • 1 cup ketchup
  • ½ T Maille Honey Mustard
  • 2 T apple cider vinegar
  • 2 T Worcestershire sauce
  • 1 T honey
  • 1 T molasses
  • ½ T soy sauce
  • ¼ t fresh ground pepper
  • 1 cup water

Cooking Instructions

1. Preheat the oven to 150°C degrees.

2. Prep and clean the ribs, removing access fat and/ or membrane (you can also ask your butcher to do this step for you). Generously rub both sides of the ribs with salt and pepper. Then wrap the meat first in parchment paper and then foil, making sure to seal the edges tightly. Place on a large baking sheet.

3. Bake for 2 – 2 ½ hours, or until the ribs can easily be pulled apart with a knife or fork.

4. Meanwhile, to make the sauce, heat the olive oil in a large skillet over medium heat.

5. Add the onion, garlic, and salt. Sauté for 8 – 10 minutes, stirring occasionally, until the onions are translucent and the mixture begins to turn golden brown.

6. Turn the heat to medium low, add the bourbon to the pan and stir until most of the liquid has evaporated (about 35 – 60 seconds).

7. Stir in the remaining ingredients and allow the sauce to simmer for 30 – 40 minutes, stirring occasionally. If the source gets thick, simply stir in additional water, 1 tablespoon at a time, until you reach the desired consistency. The source can be made up to 2 days in advance and stored in the refrigerator in an airtight container until ready to use.

8. Once the ribs are cooked, remove from the oven, peel back the foil and parchment paper and allow the ribs to rest for 15 – 20 min.

9. Preheat the grill to a medium high heat.

10. Baste the top side of the ribs with the BBQ sauce, then place them carefully (as they’re very tender), top side down, on the grill. Grill for 4 -5 min, basting the other side of the ribs, before gently flipping them over and grilling for another 4 -5 min.

11. Remove to a serving dish, baste with additional sauce and enjoy!

Cook's note: If you do not have a grill, the ribs can be finished in the oven. Simply remove them from the foil packet, place the ribs directly on a baking sheet, brush both sides with BBQ sauce and then broil for 3-5 minutes, or just until the sauce starts to bubble and turn into a sticky glaze. Allow to cool slightly, before enjoying.

Recipe: Runway Chef

Maille Recipe by: Maille
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There’s a reason why the Maille range of mustards are so popular. Created more than 270 years ago by the master mustard and vinegar maker Antoine Maille – royal supplier to King Louis XV no less! – the Maille brand stands for uncompromising quality and uses only the finest ingredients.

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