4 each Pork Baby Back Ribs, full racks, 2 lbs each
In a bowl combine mustard, Worcestershire sauce, honey and mustard seeds. Reserve half of mixture for basting.
Remove membrane from back side of ribs. In full 2" hotel pans place ribs, single layer. Pour remaining mustard mixture over ribs, turning several times to coat. Cover; marinate under refrigeration 3 hours or overnight.
Set oven to 275°F. Place a piece of parchment over a slightly larger piece of foil. Lay marinated ribs in center of parchment and wrap with parchment and foil. Repeat for remaining ribs.
Place all wrapped ribs on a parchment lined sheet tray and roast until meat is tender, roughly 2 hours. Remove from oven and cool. Hold refrigerated until service.
Set grill to high. For each serving, remove one rack ribs from parchment/foil wrap. Brush both sides with reserved mustard mixture. Grill until well charred on both sides.
Remove from the grill and brush with additional mustard sauce and serve hot.
Use liquid from cooked ribs to add additional flavor to the reserved mustard mixture for basting.
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