# What You'll Need:
→ Ribs
01 - 2 racks baby back pork ribs (approximately 3.3 lbs)
02 - 1 tablespoon olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
→ Honey Mustard Glaze
08 - ⅓ cup Dijon mustard
09 - ¼ cup honey
10 - 2 tablespoons whole grain mustard
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon brown sugar
13 - 1 teaspoon Worcestershire sauce
14 - ½ teaspoon cayenne pepper (optional)
# Steps to Follow:
01 - Preheat oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of ribs if present. Pat ribs dry with paper towels.
03 - Rub both sides of ribs with olive oil. Combine salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl. Evenly sprinkle and pat the spice mixture onto both sides of ribs.
04 - Place ribs bone side down on prepared baking sheet. Cover tightly with foil and bake for 2 hours until tender but still holding shape.
05 - Whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, brown sugar, Worcestershire sauce, and cayenne pepper in a bowl. Set aside.
06 - Remove ribs from oven after 2 hours. Discard top foil. Raise oven temperature to 425°F or preheat grill to medium-high heat.
07 - Brush ribs generously with honey mustard glaze on both sides. Return ribs uncovered to oven or place on grill. Roast or grill for 15 to 20 minutes, brushing with additional glaze halfway through, until caramelized and sticky.
08 - Let ribs rest for 5 minutes before slicing into individual ribs. Serve with extra glaze if desired.
