BABY GOT BACK RIBS
150g light brown sugar; 1 tbsp paprika; 1 tbsp garlic powder; 1 tsp cracked black pepper; 1 tsp salt; 1 tsp cayenne pepper; 2 racks (about 4 lb, 10 oz [2.1 kg] total) pork baby back ribs; 430g barbecue sauce For barbecue sauce 150g apricot jam; 65g ketchup; 2 tbsp Worcestershire Sauce; pinch of red pepper flakes, mustard to taste
METHOD TO MAKE RIBS:
1. Preheat the oven to 300°F [150°C], with a rack in the middle position. Line a baking sheet with two layers of aluminium foil and set aside.
2. In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt, and cayenne. Apply the rub to the ribs, coating both sides. Wrap each rack in aluminium foil and place on the prepared baking sheet in a single layer.
3. Place the ribs in the oven and roast for 1½ to 2 hours, testing at 1½ hours for doneness. The meat is ready when it’s tender and easy to pull away from the bone. Remove the ribs from the oven and discard any pork juices from the pan. Leave the racks wrapped and set aside. 4. Preheat the broiler to its highest setting, with a rack in the top position. 5. Unwrap the ribs and brush the top side with a thick layer of barbecue sauce (see below right). Place the ribs under the broiler for about 10 minutes, or until deep brown. 6. Remove the ribs and let rest, covered, for 10 minutes.
7. Cut the racks into 2-rib portions. Serve warm with white bread, extra barbecue sauce on the side and lots of napkins.
To make the barbecue sauce:
1. While the pork chops cook, in a small bowl, stir together, the jam, ketchup, Worcestershire sauce, mustard, and red pepper flakes.