Herbed Baby Back Ribs with Carolina Mustard

How to make it

1. Pat the smoked sausage dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and roast the smoked sausage until deeply colored.
3. Add the aromatics with the bell pepper and dill pickles; cook until fragrant and just tender.
4. Build the carolina mustard sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.