4 lb. baby back ribs
1/2 cup honey
1/2 cup mustard
1/2 cup red wine vinegar
2 tbsp. vegetable oil
4 tsp. Worcestershire sauce
2 tsp. butter
2 tsp. pepper
1 tsp. salt
3 cloves garlic, minced
1 tsp. hot pepper sauce

Place ribs, meaty side up, in a large, shallow roasting pan.

Bake, uncovered, at 325°F for 2 hours; drain.

Combine remaining ingredients in saucepan. Bring to a boil over medium heat; simmer, uncovered, 30 minutes. Cool at room temperature for 1 hour. Brush sauce over ribs.

Reduce oven to 300°F and bake, uncovered, basting occasionally, for 1 to 1 1/2 hours longer.

Variation:

This can be made on the grill or in a smoker. Keep the temperature between 245-255°F throughout the cooking. Cook until tender (will take longer due to the lower temperatures).