Dijon and Beer Baked Ribs

I have a confession. I love bar food. Ribs, wings, burgers, fries, chicken strips. Oh lordy, I could eat pub fare every day! Luckily I limit myself to every other day. Just kidding.

Football is a great excuse to eat bar food, and tonight we are having jalapenos wrapped in cream cheese, artichoke dip, and these ribs. They add a bit of punch and zest to any potluck or football party, and easy as heck which is always great in my book.

Serves 6 for snackin'
Ingredients:

•  3 racks of pork ribs
• 1 cup dijon mustard
• 1 can of beer
• 1 tablespoon each: Salt, pepper, cumin, garlic powder, cayenne powder for seasoning

Directions:

1. Preheat oven to 250 F. Slice ribs into individual pieces (Slice along the bone so each rib has bone on one side and meat on the other - it makes it easy to hold while you eat!). Mix the dry seasonings in a large bowl, then toss the ribs to coat in the rub. 
2. Butter a large baking dish (I prefer glass) and place the ribs in as an even a layer as possible. Brush them generously with the dijon, the pour in the can of beer (try to pour it near the edge so that it doesn't wash off the dijon). 
3. Cover the dish with foil and bake for 2 1/2 hours, basting occasionally. Turn the heat to 350 F and remove the foil; bake uncovered for 30 minutes.
4. Serve with a small bowl of dijon for dipping.