This is my favorite recipe, although it's not mine. I got it from a friend who made these once for dinner. But since I'm making them at the moment, I thought I'd post it in case anyone wants to make them. I usually double the recipe for the glaze. I could swim in it.

Mustard-Glazed Spareribs

1 1/2 tbl minced fresh rosemary
4 med garlic cloves, minced
2 racks (about 6 lbs) pork spareribs or babybacks

2/3 cup (firmly packed) dark brown sugar
1/2 cup coarse-grained Dijon mustard
1/3 cup cider vinegar
2 tbl molasses
1 tbl dry mustard

fresh rosemary sprigs (optional)

Preheat oven to 350. Rub minced rosemary and garlic onto both sides of ribs. Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake 1 hour, turning once.

Combine brown sugar, Dijon mustard, molasses, dry mustard in heavy large saucepan. Bring to simmer over low heat, stirring. Cool glaze. (can be prepared 1 day ahead. cool completely. cover ribs and glaze separately with plastic and refrigerate)

Prepare bbq (med heat). Place ribs on grill rack, meaty side up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5 min. Turn, spread top with glaze and cook until bottom side is glazed, about 5 min. Transfer to platter. Cut into individual ribs. Garnish with fresh rosemary sprigs, if desired, and serve immediately.