4 lb. baby-back pork ribs
1/2 c. prepared mustard
1/2 c. red wine vinegar
1/2 c. honey or maple syrup
2 tbsp. vegetable oil
4 tsp. worcestershire sauce
2 tsp. butter
2 tsp. coarsely ground pepper
1 tsp. salt
1 tsp. hot pepper sauce

Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan.

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

Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced. Remove from the heat; cool at room temperature for 1 hour.

Brush sauce over ribs. Reduce oven temperature to 300°F; bake, uncovered, basting occasionally, 1 to 1-1/4 hours longer or until ribs are tender.

Yield; 6-8 servings.