Honey Mustard Baby Back Ribs

By jkenb

Ingredients

• For the Dry Rib Rub:
• 2 full Racks of Ribs, membranes removed
• 1/3 cup paprika
• 3 tablespoons dry mustard
• 3 tablespoons onion powder
• 3 tablespoons garlic powder (Can also substitute freshly minced garlic)
• 2 tablespoons ground basil
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon brown sugar
• For the Sauce:
• 1 cup Dijon mustard
• 1/2 cup honey
• 1 cup dry white wine
• 1 teaspoon cinnamon

Preparation

Step 1

Combine all of the dry rib rub ingredients above together and generously rub into the pork baby back ribs. Really rub it in – don’t be shy! Wrap the ribs in plastic wrap and allow to marinate in the refrigerator for several hours, overnight preferred.
Cook the ribs either in the oven wrapped in foil at 225 degrees or over indirect heat on the grill for around 2 hours, checking often. Mix the ingredients for the honey mustard sauce and about 15-20 minutes before the ribs are done baste generously onto the ribs while cooking, taking care to make sure it does not burn. You can alternatively serve the ribs dry and serve the sauce on the side for those who prefer dry ribs over wet ones.