Ingredients:

  • 4 lbs (1.8 kg) pork spareribs or baby back ribs, membrane removed
  • 2 tablespoons (30 ml) yellow mustard
  • 2 tablespoons (30 ml) smoked paprika
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) kosher salt
  • 1 teaspoon (5 ml) black pepper, freshly ground
  • 1 teaspoon (5 ml) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) your favourite BBQ sauce (we recommend a smoky or sweet variety)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat dry with paper towels.
  2. Spread yellow mustard evenly over both sides of the ribs. This acts as a binder for the rub.
  3. In a small bowl, combine all dry rub ingredients.
  4. Generously rub the dry rub all over the ribs, ensuring every surface is coated.
  5. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  6. Preheat oven to 275°F (135°C). Place ribs on a baking sheet lined with foil, bone-side down. Add a splash of water or apple cider vinegar (about 1/4 cup) to the bottom of the pan. Cover tightly with foil.
  7. Bake for 3 hours, or until the meat is very tender. Check for doneness by inserting a fork between the bones; it should slide in easily.
  8. Preheat your grill to medium heat (about 350°F/175°C).
  9. If using BBQ sauce, brush it on the ribs during the last 10-15 minutes of grilling, flipping occasionally, to caramelize the sauce without burning it. If not using sauce, just grill for 5-10 minutes per side to develop a nice char.
  10. Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.