Pork Riblets with Honey Pepper Glaze

2 lbs pork back ribs (can cut in half lengthwise for riblets or leave whole for ribs)
3 tsp chili powder
1 tsp celery salt
1/2 tsp dry mustard

Glaze:
1/3 cup honey
1 Tbsp lemon juice
1/2 tsp coarse ground black pepper

Line baking pan with foil; spray. Place ribs in single layer. In small bowl, combine chili powder, celery salt and mustard; mix well. Sprinkle one side with half of mixture; turn and season other side. Let stand 15-30 minutes. Bake at 300* for 1 hour. Meanwhile, combine all glaze ingredients and bring to a boil; stir occasionally. Remove ribs and cool 10 minutes. Increase oven to 350*. Cut ribs; return to dish in single layer. Brush one side with glaze. Bake at 350* for 15 minutes. Turn and brush other side with glaze. Bake 15 more minutes. Discard remaining glaze. Serve warm.