Ingredients (6 servings)
- 2 rackspork baby back ribs, membrane removed
- 2.14 ozbrown sugar
- 2 tbsppaprika
- 1 tbspchili powder
- 1 tspground cumin
- 1 tspgarlic powder
- 1 tsponion powder
- 2 tspsalt
- 1 tspblack pepper
- 6.78 fl ozketchup
- 2.03 fl ozapple cider vinegar
- 1.61 ozbrown sugar
- 2 tbspWorcestershire sauce
- 1 tbspDijon mustard
- 1 tspsmoked paprika
Instructions
- 1
Remove membrane from back of ribs and pat dry.
5min - 2
Mix all dry rub ingredients in bowl.
3min - 3
Coat ribs generously with dry rub, let sit 15 minutes.
15min - 4
Preheat oven to 135°C (275°F).
15min - 5
Wrap ribs in foil and bake for 2.5 hours.
2h 30min - 6
Make sauce: combine all sauce ingredients in saucepan and simmer 15 minutes.
15min - 7
Remove ribs from foil, brush with sauce, and bake uncovered 30 minutes.
30min - 8
Let rest 10 minutes before cutting between bones.
10min
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