Mustard-glazed Spareribs

This begins in the OVEN and ends on the B-B-Q Grill!

1 (3 lb.) rack of Baby Back ribs, cut in half
2 tsp. minced rosemary
2 medium garlic cloves, minced
1 tsp. olive oil
Salt & Pepper

Mustard Glaze:

1/3 cup dark brown sugar, packed
1/4 cup coarse grained Dijon mustard
3 Tbsp. white wine
1 Tbsp. molasses
1 1/2 tsp. dry mustard

Preheat oven to 350. Remove skin from bottom sides of ribs. Mix olive oil, rosemary, garlic and rub into both sides of ribs. Sprinkle with salt (seasoned salt if you wish) and pepper. Bake uncovered 1 hour, turning once.

Mix everything for glaze together in a bowl and leave a room temperature.
Prepare Barbecue GRILL (medium heat). Place ribs on grill rack meaty side up. Spread top with 1/3 of glaze. Cook until botton side is crisp, about 5 minutes. Turn and spread second side with 1/3 of glaze and cook about 5 minutes. Turn again (the meaty side will be up) and spread with remainder of glaze and cook about 5 minutes. Transfer to platter and cut into individidual ribs.

Note: Only use BABY BACK ribs!!! Others are too fat and take too long to cook. Recipe makes 2 servings ... can be boubled, tripled. etc.

People LOVE these ... hard to cook too many! My DH thinks they're great -- I do all the work. He does the last 15 minutes on the grill and gets all the glory!