Ingredients
2 t minced fresh rosemary
2 medium garlic cloves, minced
1 rack (@ 3#) Pork spareribs
salt & freshly ground pepper
Mustard Glaze
1/3 c firmly packed dark brown sugar
14 c coarse-grained dijon mustard
2 T plus 1 1/2 t cider vinegar
1 1/2 t dry mustard
Preparation
Preheat oven to 350. Rub rosemary and garlic into both sides of ribs. Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake @ 1 hour, turning once. (Can be prepared 1 day ahead. Cool completely, cover with plastic and refrigerate)
Meanwhile, prepare glaze: Combine all ingredients in heavy small saucepan. Bring to simmer, stirring. Cool.
Prepare barbecue grill (medium heat). Place ribs on grill rack, meaty side up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5 minutes. Turn, spread second side with glaze and cook until bottom side is crisp, about 5 minutes. Turn, spread top with glaze and cook until glazed. Transfer to platter and cut into individual ribs.
