Grillin' With Greer’s Mustard Baby Back Ribs Lucy Greer, Greer's Market Ingredients: 2- 2 ½ lbs. baby back pork ribs (1 slab) I cup Dijon mustard 2 tbsp. honey 1 tbsp. Worcestershire sauce 1 tbsp. chili powder 2 tbsp. paprika 1 tbsp. garlic powder 1 tbsp. black pepper 1 tsp. cayenne pepper 2 tsp. kosher salt Remove membrane from the back side of the ribs. Begin by running a knife between the membrane and the rib. Using a paper towel or a kitchen towel, grip membrane and pull completely away. Combine…