INGREDIENTS
2 racks of 6 pound pork ribs

1 bottle barbecue sauce

DRIES RUB

1 pound brown sugar

1 tbsp. garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1 teaspoon of chili powder

2 tablespoon cumin

smoked paprika (2 tbsp)

1-2 teaspoons cayenne pepper, depending on desired level of heat

DIRECTIONS
Preheat the oven to 275°F.

Set aside the dry rub in a small mixing basin.

Rinse and pat dry the pork ribs with paper towels.

I’ve attached a how-to link above for removing the membrane from the rear of the ribs.

Spread the dry rub evenly over the ribs, covering both sides.

Wrap the ribs in foil securely, meat side up, and place on a baking sheet.

Bake the spare ribs for 3 hours and the baby back ribs for 2 hours, or until fork tender.

Drain the liquid from the ribs by opening the foil. Brush the ribs with your preferred barbecue sauce and broil for 5 minutes.

Allow the ribs to rest for 5-10 minutes before carving. 4-6 servings