Ingredients

The following ingredients have 4 Servings
  • 2 racks baby back pork ribs (about one and one-half pounds each)
  • 2 cups barbecue sauce (we like Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce)
  • ½ cup light brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instruction

  • Prepare the ribs by removing the membrane or silverskin from the back of the ribs. Use the blade of a small paring knife to pry up a corner of the membrane. Then grab it with a paper towel and peel it down the length of the meat. Discard the silverskin.
  • Combine all dry rub ingredients in a small bowl. Sprinkle the dry rub liberally all over the front and back of the rack and gently rub it in.
  • For the best flavor, let the meat sit with the rub for at least 30 minutes, or you can cover and refrigerate it for up to 24 hours.
  • When ready to bake the ribs, preheat the oven to 300 degrees F.
  • Wrap the slabs in heavy-duty aluminum foil and place them on a baking sheet with a rim. Put them in the oven and cook for one hour and thirty minutes or until an instant-read meat thermometer reads 190 degrees F, or the meat starts pulling away from the bone
  • When the pork is done, open the foil packet completely and brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the meat cook for an additional 30 minutes.
  • Optional, if you like a little char on your ribs, turn on the broiler and let the ribs cook for a minute or so until the outside is charred in places.
  • Serve immediately with plenty of napkins and extra barbecue sauce!