- 2 to 3 big racks of ribs (around 2 to 3 kilos total)
- Bottled barbecue sauce or make your own
- 1/2 cup brown sugar
- 1 tbsp mustard powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tbsp chili powder
- 2 tsp cumin powder
- 2 tbsp smoked paprika powder
- 1-2 tsps cayenne pepper powder
- Preheat your home or bakery oven to 275F or 135C.
- In a bowl, mix tighter all the ingredients for your dry rub. Set aside.
- Wash and pat dry your baby back pork ribs set aside. Get a clean towel and place your ribs on it to make it easier for you to remove the back membrane.
- Remove the membrane from the back of the ribs with the use of your fingers or with the help of a knife. Removing the membrane is important since it helps the rub to get into the meat plus it also helps tenderize the meat better while baking.
- Next, spread the dry rub evenly all over the ribs. Make sure to rub this evenly on both sides. You can do this overnight to let the flavors penetrate the meat, or simply let this sit in the rub for an hour or two.
- Next, wrap the rubbed ribs tightly in foil and place these on a baking sheet.
- Put in the oven and bake for 2 hours. If you are using the larger spare ribs, bake for 3 hours. The ribs should be fork tender when these are done.
- Remove the ribs from the oven and open up the foil pack. Remove the excess liquids from the pan and add this to your barbecue sauce. Next, brush the top of the ribs with the barbecue and drippings mixture.
- Set your oven to broil and return the brushed ribs to the oven. Let this cook on broil for 10 to 15 minutes to caramelize and brown the sauce.
- Remove from oven and let the ribs rest for about 5 to 10 minutes before cutting into serving sizes. Serve with extra barbecue sauce.