← Nouns Cooking · American

Ingredients

• 1.8 kg pork baby back ribs (2 racks)
• 3 tbsp Brown sugar
• 1½ tbsp Smoked paprika
• 2 tsp Salt
• 1 tsp Black pepper
• 1½ tsp Garlic powder
• 1½ tsp Onion powder
• 1 tsp ground cumin
• ½ tsp Mustard powder (dry mustard)
• ½ tsp Cayenne pepper
• 180 ml BBQ sauce

Method

1. Heat the oven to 150°C (300°F). Turn the racks bone side up, slide a knife under the thin membrane at one end, grip it with kitchen paper and pull it off.
2. Mix the sugar, paprika, salt, pepper, garlic and onion powders, cumin, mustard and cayenne. Rub it all over both sides of the ribs.
3. Wrap each rack tightly in foil, meat side up, and lay them on a large baking tray. Bake for 2–2½ hours, until the meat has shrunk back from the bone ends and a bone wiggles loosely.
4. Carefully open the foil (watch the steam) and pour off the juices. Turn the oven up to 230°C (450°F) or heat the grill.
5. Brush the ribs thickly with BBQ sauce and return them, uncovered, for 8–10 min, until the sauce is bubbling and sticky in spots. Brush on a second coat for the last few minutes if you like.
6. Rest for 5 min, then cut between the bones and serve with extra sauce, coleslaw and cornbread.

Tips

• Spare ribs work too; they are bigger, so add about 30 min to the covered baking time.
• Most BBQ sauces contain gluten-free ingredients, but some use malt vinegar or soy sauce, so check the label if needed.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Once Upon a Chef