Mediterranean Baby Backs

• 1 rack baby back pork or lamb ribs (2 to 3 pounds), membrane removed (see page 64)
• 1/2 cup Dijon mustard
• 2 tablespoons Cheater Rub de la Maison (page 47)

1. HEAT the oven to 350F.
2. CUT the ribs into 2- to 3-bone sections with a sharp knife.
3. Place them in a large roasting pan.
4. COMBINE the mustard and the dry rub in a small bowl and stir to form a paste.
5. Spread the paste all over the ribs, coating them evenly.
6. ROAST the ribs, uncovered, for about 1 hour.
7. They should look well browned and the meat should be tender.

rack baby back pork, dijon mustard, rub

Taken from www.epicurious.com/recipes/food/views/mediterranean-baby-backs-391304 (may not work)