2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon dry mustard
1 teaspoon dried oregano
kosher salt and black pepper
4 pounds baby-back ribs (2 to 3 racks)
1/2 cup Dijon mustard
1/2 cup balsamic vinegar
1/4 cup honey
Heat oven to 275° F. Make the rub: In a small bowl, combine the sugar, paprika, dry mustard, oregano, 2 teaspoons salt, and ½ teaspoon pepper.
Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 to 2 ½ hours.
Meanwhile, make the sauce: In a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving.
Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
recipe courtesy of Real Simple