Ribs with Mustard and Brown Sugar Glaze

• Dry Rub
• 1-1/2 qt. brown sugar, firmly packed
• 1-1/2 cups kosher salt
• 6 Tbsp. garlic powder
• 6 Tbsp. dried minced onion
• 6 Tbsp. dry mustard
• 2 Tbsp. ground red pepper
• 2 Tbsp. ground cinnamon
• 2 Tbsp. ground cumin
• Mop Sauce
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 2 cups chicken broth
• Mustard Spread
• 3 cups GREY POUPON Classic Dijon Mustard
• 1 cup canola oil
• 24 each pork spareribs (1-lb. slabs) Safeway 1 lb For $2.88 thru 02/09

1. Dry Rub: Combine all ingredients.
2. Reserve 3 cups (or 1/2 cup for trial recipe) of the Dry Rub for preparation of the Mop Sauce.
3. Mop Sauce: Combine 3 cups reserved Dry Rub (or 1/2 cup reserved Dry Rub for trial recipe) and the mustard.
4. Gradually add broth, stirring until well blended; cover.
5. Refrigerate until ready to use.
6. Mustard Spread: Beat mustard and oil with wire whisk until well blended.
7. Spread Mustard Spread evenly onto both sides of ribs; sprinkle with remaining Dry Rub.
8. Place in single layer in sheet pans; cover tightly with foil.
9. Refrigerate at least 4 hours or up to 24 hours.
10. Bake ribs, covered, in 225 degrees F-standard oven 4 hours, reheating the Mop Sauce for the last few minutes of the bake time.
11. Remove ribs from oven.
12. For each serving: Grill 1 slab ribs on medium-high heat 1 to 2 min.
13. on each side or until heated through, brushing frequently with some of the Mop Sauce.

rub, brown sugar, kosher salt, garlic powder, onion, dry mustard, ground red pepper, ground cinnamon, ground cumin, mop sauce, poupon, chicken broth, poupon, canola oil, pork spareribs

Taken from www.kraftrecipes.com/recipes/ribs-mustard-brown-sugar-glaze-111099.aspx (may not work)