Ingredients:

  • 3-4 pounds pork spareribs or baby back ribs (1.4-1.8 kg), membrane removed
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) BBQ dry rub (sweet and smoky)
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional)

Instructions:

  1. Pat the ribs dry with paper towels. Remove the membrane on the back of the ribs.
  2. In a small bowl, combine the dry rub ingredients. Rub the mixture all over the ribs, ensuring even coverage.
  3. Place the ribs on a large baking sheet lined with aluminum foil. Cover tightly with another layer of foil. Bake at 300°F (150°C) for 2-3 hours, or until tender.
  4. While the ribs are baking, combine all BBQ sauce ingredients in a medium saucepan. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until slightly thickened.
  5. Carefully remove the ribs from the oven. Increase oven temperature to 350°F (175°C). Brush generously with BBQ sauce.
  6. Bake uncovered for 30-60 minutes, basting with sauce every 15 minutes, until the sauce is caramelized and the ribs are sticky and glazed. Watch carefully to prevent burning.
  7. Remove the ribs from the oven and let them rest for 10 minutes before slicing and serving.