1 rack St. Louis-style spare ribs or baby back pork ribs
1 cup barbecue sauce
½ cup brown sugar
½ cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
Directions:
Preheat oven to 250° F.
Mix spices in a bowl until combined.
Place rack of ribs in a double layer of foil and generously apply dry rub all over ribs.
Wrap foil around ribs to create a tight seal and transfer to a baking sheet.
Bake ribs until tender, about 2 hours. Remove and cool 15 minutes.
Increase oven temperature to 350° F.
Unwrap foil and drain any juices and fat. Brush barbecue sauce on all sides of rack.
Place rack meat side up and bake with foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbecue sauce on meat side only. Repeat baking and brushing with sauce four more times for a total of 50 minutes baking time.
Cut between ribs to separate into individual segments and serve with additional barbecue sauce.
