Ingredients:

  • 2 racks pork spare ribs or baby back ribs (approx. 2 lbs / 900g each)
  • 2 tablespoons yellow mustard
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup barbecue sauce (your favorite brand or homemade) (240ml)

Instructions:

  1. Remove the thin membrane from the back of the ribs (if desired). Pat ribs dry with paper towels.
  2. Spread yellow mustard evenly over both sides of the ribs. This helps the dry rub adhere.
  3. In a small bowl, combine all dry rub ingredients.
  4. Generously rub the dry rub mixture all over the ribs, ensuring they are fully coated.
  5. Wrap ribs tightly in plastic wrap or place in a large zip-top bag. Refrigerate for at least 2 hours, or ideally overnight, for maximum flavour.
  6. Preheat oven to 275°F (135°C).
  7. Place the ribs on a baking sheet, either directly on the sheet or on a wire rack. Cover tightly with aluminum foil.
  8. Bake for 2.5-3 hours for baby back ribs, or 3-4 hours for spare ribs, or until the meat is very tender.
  9. (Optional: During the last 30-45 minutes, remove the foil. Brush the ribs with barbecue sauce. Return to the oven, uncovered, until the sauce is caramelized and sticky.)
  10. The ribs are done when the meat is very tender and easily pulls away from the bone. An internal temperature of 190-205°F (88-96°C) is ideal.
  11. Let the ribs rest for 10-15 minutes before slicing and serving.