Mustard Glazed Spare Ribs

 1 Small Onion Chopped
2 Tablespoons Vegetable Oil
1 Cup Honey
1 Cup Dijon Mustard
1 Cup Cider Vinegar
1 Teaspoon Ground Cloves
1/2 Teaspoon Salt
6 Pounds Baby Back Ribs
Salt & Freshly Ground Pepper to Taste

Saute the onion in the heated oil in a saucepan over medium heat for 5 minutes or until tender. Add the honey, mustard, vinegar, cloves and 1/2 teaspoon salt  and mix well. Bring to a boil and reduce the heat.  Simmer for 5 minutes, stirring occasionally.

Sprinkle the ribs generously on both sides with salt and pepper. Place on an oiled grill rack 4 to 6 inches above a heated grill with cover. Cover the grill and open the vents half way. Grill for 40 minutes, turning once, adding coals if necessary to main even heat.

Brush the ribs with the mustard mixture and grill, covered for 10 minutes. Turn the ribs and brush again with the mustard mixture. Grill for 10 minutes longer.

Cut the ribs into single servings. Heat the remaining sauce until bubbly. Serve with ribs.