Pork Baby Back Ribs

3.5lbs Pork Baby Back Ribs 4 teaspoons mustard 2 sprigs parsley, chopped for garnish

Rub ingredients: 5 tablespoons brown sugar 3 tablespoons sweet paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper, freshly ground 1 teaspoon thyme, dried or fresh 1 teaspoon rosemary, dried or fresh ½ teaspoon espresso powder ½ teaspoon cayenne pepper

Glaze ingredients: 1 cup ketchup ¼ cup brown sugar ¼ cup honey 1 tablespoon white vinegar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cayenne pepper ½ teaspoon paprika ½ teaspoon cardamom

Note: You will have enough leftover glaze to use as dipping sauce when serving your ribs.

1.Prepare your dry rub by mixing all ingredients in a bowl, or pulse them for 1-2 seconds in a food processor. 2.Wash your ribs and pat them dry with a paper towel. 3.Turn ribs meat side down, and use a knife to get under the thin membrane called silver skin. Grab a corner of the silver skin with a paper towel and pull it off the ribs until it’s completely removed. 4.Cover both sides of the ribs with a thin layer of mustard. 5.Shake half of your dry rub on one side of the ribs and pat it down with your hands (no rubbing). Turn the meat over and do the same on the other side. 6.Cover and refrigerate the ribs for 1 hour or overnight. 7.Preheat your oven or grill to 275° Fahrenheit. 8.Put ribs meat side up in a baking dish and cover the dish tightly with aluminum foil. Cook for 2 hours at 275° Fahrenheit in the middle of the oven/grill. 9.Uncover the ribs, brush the glaze on both sides, and let them cook an additional 30-45 minutes. 10.Ribs are ready when the rack seems to fall apart when lifting up, or when the meat between the bones has reached a temperature of around 206 ° Fahrenheit. 11.Sprinkle with parsley and serve ribs with remaining sauce.