Grilled Ribs With Rosemary Honey Mustard I Megan Mitchell

You won't find sweet and spicy baby back ribs this delicious at Chili's.
INGREDIENTS:
3 slabs (1 - 1 1/2 pounds each) baby back ribs, silver skin removed
Salt and pepper
3/4 cup orange blossom honey
2 tablespoons rosemary, finely chopped
1/2 cup whole-grain mustard
1/2 teaspoon cayenne pepper
Vegetable oil, for oiling grill
STEPS:
1.) Begin by liberally seasoning the ribs with salt and pepper. Let sit at room temperature for 30 minutes.
2.) While the meat rests, preheat your grill to medium heat (350°). If using a 3 burner grill, light only 2 grates, leaving 1 off. If you have a 2 burner grill, light only 1 side.
3.) Lay two pieces of heavy duty foil, long enough to fit all 3 racks, on top of each other. Shingle the ribs on the foil and wrap tightly, making sure no air or liquid can get out.
4.) Place the rib package on the unheated part of the grill (indirect heat) and grill for 1 hour, flipping the package half way through.
5.) While the ribs grill, make your sauce. In a bowl, combine the honey, chopped rosemary, mustard and cayenne pepper. Stir together and set aside until needed.
6.) Remove ribs from the grill and take out of the foil. Oil the grates and add the ribs, meat side down. Cook for 3-5 minutes until you see grill marks. Flip and cook bone side down. Cover the already grilled side of the ribs with the sauce.
7.) After 3-5 minutes, grill the ribs meat side down again, this time with the sauce on it, for 3-5 more minutes. Add sauce to the bone side. Flip one last time to get the bone side, now sauced, lightly charred.
8.) Remove, and let sit for 5-7 minutes. Cut and serve with extra sauce.
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