Have your butcher cut your ribs on his saw across the bone, then cut into two rib riblets.
Place in a roasting pan on a rack evenly spaced, adding water to 1/2 inch deep in the pan and cover with a tight fitting lid or foil.
Roast in a 325°F oven to desired tenderness—about 60 minutes. Remove and refrigerate at this point if desired.
To make the glaze, stir all of the glaze ingredients together in a small bowl.
Once the riblets are done roasting, sprinkle lightly with salt and pepper (if seasoning doesn’t want to stick, mist with water or oil first).
Grill over medium heat, basting regularly with the glaze.
Serve with any leftover glaze.
Sweet and smoky ribs that are the perfect appetizer size.
