4 pound baby back pork ribs, scored
1 bottle Dijon and honey marinade with lemon juice
2/3 cup packed dark brown sugar
2/3 cup cider vinegar
2 teaspoon seasoned salt
Nonstick cooking spray

If necessary, trim ribs and cut into lengths to fit in a large resealable plastic bag; place ribs in bag.

In medium bowl, combine marinade, sugar, vinegar and seasoned salt. Set aside 3/4 cup marinade. Pour remaining marinade over ribs. Seal bag and marinate in refrigerator 3 hours or overnight.

Preheat oven to 300 degrees F.

Discard used marinade and place ribs on foil-lined baking sheet sprayed with nonstick cooking spray. Bake, covered, 2 hours or until tender. Finish on grill (medium-low heat), basting often with remaining Marinade until glazed.

Makes 4 to 6 servings.