Ingredients:

  • racks (about 2.5 - 3 lbs total) Pork Spare Ribs or Baby Back Ribs
  • tablespoon Yellow Mustard
  • ½ cup Brown Sugar, packed
  • ¼ cup Smoked Paprika
  • tablespoons Kosher Salt
  • tablespoon Granulated Garlic
  • tablespoon Granulated Onion
  • tablespoon Freshly Ground Black Pepper
  • tablespoon Chili Powder
  • teaspoon Cayenne Pepper (optional)
  • teaspoon Dried Oregano
  • ½ teaspoon Ground Cumin

Instructions:

  1. Remove the thin, papery membrane from the bone-side of the ribs using a butter knife and paper towels. Trim any excessive, hard fat deposits.
  2. Whisk together all dry rub ingredients (Brown Sugar, Smoked Paprika, Kosher Salt, Granulated Garlic, Granulated Onion, Black Pepper, Chili Powder, Cayenne Pepper, Dried Oregano, and Ground Cumin) in a large mixing bowl until uniformly combined.
  3. Lightly brush both sides of the ribs with yellow mustard. Immediately and liberally coat the ribs with the dry rub, pressing the rub firmly into the meat to adhere.
  4. Wrap the seasoned ribs tightly in plastic wrap or place them in a large zip-top bag. Refrigerate for at least 1 hour, or ideally, up to 4 hours.
  5. Preheat oven to a very low 275°F (135°C). Line a baking sheet with heavy-duty foil. Place a wire cooling rack that fits inside the baking sheet on top of the foil.
  6. Place the ribs (meat side up) onto the rack. Cover the entire setup tightly with another layer of heavy-duty foil, creating a sealed packet.
  7. Bake for 3 to 3.5 hours. Check tenderness by gently probing the meat between the bones—it should offer very little resistance.
  8. Increase oven temperature to 375°F (190°C). Carefully remove the top layer of foil. If desired, brush on a thin layer of BBQ sauce now. Return ribs to the oven, uncovered, for 10–15 minutes to set the rub/glaze and create a slight crust.
  9. Remove ribs from the oven, tent loosely with foil, and let them rest for 10 minutes before slicing between the bones and serving.