2 tsp. rosemary
2 med. garlic cloves
1 rack (3 lb.) spareribs
Salt & pepper

1/3 c. firmly packed brown sugar
1/4 c. coarse-grained Dijon mustard
2 tbsp. plus 1 1/2 tsp. cider vinegar
1 tbsp. molasses
1 1/2 tsp. dry mustard

Rub garlic and rosemary into both sides of ribs. Sprinkle with salt and pepper. Bake 1 hour, turning once. Meanwhile, combine all glaze ingredients in saucepan. Bring to simmer, stirring. Cool. Prepare barbecue grill and finish cooking ribs, coating with mustard glaze.