4 lbs. Pork ribs
3 Tbsp. Herb rub
1 1/2 jars Robert Rothschild Farm Raspberry Honey Mustard Dip
Preheat oven to 225° F. Coat ribs with dry rub covering all sides. Cover ribs with Raspberry Honey Mustard Dip. Wrap in foil. Cook ribs in oven 2 1/2 to 3 hours. Finish on the grill on medium heat for about 20 minutes, making sure outside has caramelized. Let rest 15 minutes before cutting.