Prep 3 hrs
Cook 6 hrs
Adapted from Welcome Home
- 2 pork rib racks or 4 lbs pork ribs
- 1 cup barbecue sauce (I like Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce)
- 1 cup brown sugar, firmly packed
- 1⁄2 cup paprika
- 1 tablespoon sugar
- 1⁄4 cup garlic powder
- 2 tablespoons mild chili powder
- 2 tablespoons coarse salt
- 2 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
- Mix all ingredients together until blended.
- Lay ribs out flat and rub both sides generously with rub.
- Wrap in plastic wrap and store in the refrigerator for at least 2 hours.
- Preheat oven to 450 degrees.
- Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan.
- Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water.
- Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.
- Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.
- Remove from oven and carefully remove foil so that steam escapes.
- Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce.
- Return to the oven to bake for 15 minutes.
- Carefully use tongs to lift ribs in one piece and place on platter.