The key to making delicious ribs is in the method. I like to begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor so that as they cook long and slow in a low-heat oven the flavors from the rub are infused into the ribs.
After 2 1/2 hours of cooking in the oven, the ribs are transferred to the BBQ grill where they are grilled over indirect heat just long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. If you like your ribs with a bit more sauce, either baste them at the very end right before removing them from the grill or serve with a sauce on the side for dipping.
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon cayenne (or to taste)
- 3 racks baby back pork ribs
- Preheat oven to 200 F. (100 C.) Combine all of the rub ingredients together in a bowl and mix well.
- Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
- Prepare grill for indirect medium-low heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and gets crisp – 10-12 minutes.
- If using a sauce, baste ribs just before removing from grill.
- Serve with optional sauce on the side.