Baby Back Ribs with Honey Mustard Glaze

2 Tbsp. Brown Sugar
1 Tbsp. Paprika
1 Tsp. Dry Mustard
1 Tsp. Dried Oregano
Salt and Black Pepper
4 lbs Baby-Back Ribs (2-3 Racks)
½ Cup Dijon Mustard
½ Cup Balsamic Vinegar
¼ Cup Honey

Heat oven to 275 degrees F. Make the rub: in a small bowl, combine the brown sugar, paprika, dry mustard, oregano, 2 tsp salt, and ½ tsp black pepper. Place the ribs on a large rimmed non- stick baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2-2 ½ hours. Meanwhile, make the sauce: in a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting them with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

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