Barbecue Pork Ribs
Serves 8-12
Dry Rub:
1/3 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons granulated garlic powder
1 tablespoon dried oregano
1 tablespoon whole coriander seed
1 teaspoon red pepper flakes
Barbecue Sauce:
1 medium yellow onion, grated on the large holes of a box grater
1 1/2 cups (360ml) ketchup
2 tablespoons (30ml) spicy brown mustard
1/3 cup (80ml) dark molasses
1/4 cup (60ml) Worcestershire sauce
1/4 cup (60ml) apple cider vinegar
1 teaspoon liquid smoke
2 whole racks pork ribs
Directions:
For the Spice Rub: Combine all the ingredients in a spice grinder and grind until fine.
For the Sauce: Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.
Prepare the Ribs:
1. Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture.
2. Place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
3. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.