Try these ribs and get your new year off to a tasty start! You can cook these ribs right in your oven to save you some time without sacrificing any of the flavors.
Prep: 15 minutes • Bake: 3 hours • Serves: 8
- 2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)
- 1 cup brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons ground cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 tablespoons yellow mustard
- 1 cup favorite barbeque sauce
- Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With a sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
- In small bowl, combine sugar, salt, garlic powder, cayenne, cumin, and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
- Wrap racks with 2 layers of aluminum foil; place on a rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.
Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein