HONEY MUSTARD RIBS RUB AND RIBS 1/4 cup dry mustard 1/4 cup paprika 1 tbs dried oregano 1 tbs + 1 tsp seasoned salt 1 tbs sugar 2 tsp pepper 2 full racks baby back pork ribs 2 tbs flour HONEYED SAUCE 3/4 cup honey 3/4 cup cider vinegar 1 tbs water 1 tsp cornstarch Heat oven to 425 degrees. RUB---In a bowl, stir together mustard, paprika, oregano, salt, sugar and pepper. RIBS---Rinse rib racks in cool water. Pat dry with paper towels. Turn ribs over meaty side down. Remove white membrane from ribs. Discard and repeat with second rack. Cut rack in half. Season ribs with 1/3 cup dry rub. Sprinkle flour into a foil oven bag set on top of a jelly roll pan. Add ribs to bag and fold up edge to seal tightly. Bake 1 hour 15 min.
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