Set oven to 325°F. Remove membrane from back of ribs. Coat liberally with first amount of Dijon mustard. Season on all sides with Chipotle Cinnamon Rub and salt.
Place a piece of parchment over a slightly larger piece of foil. Lay seasoned ribs in center of parchment and wrap with parchment and foil. Repeat for remaining ribs.
Place on parchment lined sheet tray and bake until tender, about 2 1/2 hours. Cool and hold refrigerated for service.
In a saucepot over medium low heat combine second amount of Dijon, orange marmalade, and OLD BAY® Hot Sauce. Simmer until slightly sticky. Hold hot for service or refrigerate until needed.
Service
Set fryer to 350°F. For each serving, remove one rack of ribs and cut in half. Fry 1 half portion of ribs until warmed through and crisp, about 4-5 minutes. Brush with Dijon orange glaze.
Platter alongside 1/4 cup warm glaze and garnish with 1 tablespoon scallions. Serve hot.
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