Mustard Glazed Spareribs

• 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

1. 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)
2. Meanwhile, prepare glaze:
3. Combine all ingredients in heavy small saucepan. Bring to simmer, stirring. Cool.
4. 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.

fresh rosemary, garlic, rack, salt, brown sugar, coarsegrained dijon, t, mustard

Taken from www.epicurious.com/recipes/member/views/mustard-glazed-spareribs-50050030 (may not work)