INGREDIENTS
2 rack St. Louis-style pork ribs
½ cup brown sugar
2 tbsp paprika
2 tbsp chili powder
1 tsp cumin
½ tsp cayenne pepper
2 tbsp garlic powder
2 tbsp dried thyme
2 cup smoky BBQ sauce, plus additional for dipping
unit salt and pepper
DIRECTIONS
1. Starting at least 8 hours in advance, smother ribs with the dry ingredients: paprika, chili powder, cumin, cayenne pepper, garlic powder, dried thyme, salt and pepper. Cover and refrigerate for at least for 4 hours and up to 24 hours.
2. Preheat the oven to 300ºF. Arrange the ribs in a single layer in a baking sheet. Smother with BBQ sauce on both sides and add 1/4 inch of water to the bottom of the baking sheet. Cover with tin foil and slow roast for 3.5-4 hours until tender. Remove from the oven and uncover.
3. Preheat the broiler to high. Brush the ribs with extra BBQ sauce and broil until slightly charred, about 2 minutes.
4. Cut ribs and serve with additional BBQ for dipping.
