Ingredients:

  • 2-3 lbs (900g - 1.4kg) Baby Back Ribs or Spare Ribs (membrane removed)
  • 1 tbsp (15ml) Olive Oil
  • 2 tbsp (30ml) Brown Sugar, packed (light or dark)
  • 1 tbsp (15ml) Smoked Paprika
  • 1 tbsp (15ml) Garlic Powder
  • 1 tbsp (15ml) Onion Powder
  • 1 tsp (5ml) Ground Cumin
  • 1 tsp (5ml) Chili Powder (adjust to taste)
  • 1 tsp (5ml) Dried Oregano
  • 1 tsp (5ml) Ground Black Pepper
  • 1/2 tsp (2.5ml) Salt
  • 1 cup (240ml) BBQ Sauce
  • 1 tbsp (15ml) Apple Cider Vinegar (optional)

Instructions:

  1. Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs. Rub olive oil on both sides of ribs.
  2. In a small bowl, combine all dry rub ingredients.
  3. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
  4. Preheat oven to 275°F (135°C).
  5. Place the ribs on the wire rack/broiler pan. Wrap tightly in two layers of aluminum foil.
  6. Bake in the preheated oven for 2.5 - 3 hours, depending on the thickness of the ribs.
  7. Carefully unwrap the ribs. They should be very tender. Use a fork to test – it should easily slide in and out of the meat. If not, wrap them back up and continue baking for another 30 minutes.
  8. If desired, brush the ribs with BBQ sauce (thinned with apple cider vinegar if needed).
  9. Return the unwrapped ribs to the oven (increase oven temperature to 325F/160C) for 15-30 minutes, or until the sauce is sticky and caramelized.
  10. Remove from oven, let rest for 10 minutes before slicing and serving. Enjoy these delicious oven roasted ribs!