Ingredients:

  • 3-4 lbs (1.36-1.81 kg) St. Louis style spare ribs, membrane removed
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 1 1/2 cups (355 ml) your favorite BBQ sauce

Instructions:

  1. Remove the membrane from the back of the ribs. Trim excess fat, if desired.
  2. In a small bowl, whisk together all the dry rub ingredients until well combined.
  3. Generously rub the dry rub all over the ribs, ensuring they are evenly coated.
  4. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat the oven to 275°F (135°C).
  6. Place the ribs on a baking sheet lined with aluminum foil. Wrap the ribs tightly in a double layer of foil to create a sealed packet.
  7. Bake in the preheated oven for 3-4 hours, or until the ribs are very tender. Check for doneness by inserting a fork into the meat; it should slide in easily.
  8. Carefully open the foil packet (watch out for steam!). Brush the ribs generously with BBQ sauce.
  9. For a stickier, caramelized finish, broil the ribs for 2-3 minutes, watching closely to prevent burning.
  10. Let the ribs rest for 10 minutes before slicing and serving.