Jenga Ribs

I found this recipe in Bon Appetit RSVP from Nostalgia Bistro. These were excellent served along side Finger Licking Good BBQ Sauce, (19023)

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 1  tablespoon garlic powder
• 1  teaspoon garlic powder
• 1  tablespoon kosher salt
• 1  tablespoon  packed light brown sugar
• 1  tablespoon paprika
• 2  teaspoons chili powder
• 2  teaspoons fresh ground black pepper
• 2  teaspoons ground cumin
• 2  teaspoons onion powder
• 1  teaspoon ground cinnamon
• 1  teaspoon ground coriander
• 2  racks st. louis-style  pork spareribs (4-4 1/2 pounds total)
•  prepared barbecue sauce

Directions

1. Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature.
2. Preheat oven to 300°. Rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. Place both racks on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. DO AHEAD: Ribs can be made 2 days ahead. Open foil packets and let ribs cool completely. Rewrap tightly and refrigerate on same baking sheet.
3. To continue: Preheat oven to 425°. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.
4. Just before serving, warm up the BBQ sauce and pour over the ribs with just enough sauce to cover the ribs.