BBQ Pork Spare Ribs

Adapted from Craft Beering

Ingredients

Pork Dry Rub
3 teaspoon brown sugar
3 teaspoon kosher salt (reduce to taste*)
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon ground black pepper
2 teaspoon paprika
2 teaspoon chili powder
1 teaspoon cayenne pepper (optional, tune it down as needed to correspond to your preference for spice)

Instructions

1. Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
2. Pat spare ribs dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
3. Mix all dry rub ingredients together.
4. Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
5. Cover the ribs with a sheet of parchment paper, then aluminum foil – tuck it around the edges of the baking sheet to create an airtight seal. Place in the oven for 2 hours.
6. After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat could use a little longer in the oven, go for another 20 mins and check again).
7. Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
8. Transfer to a cutting board, use tongs and a sharp chef’s knife to slice the ribs, brush with BBQ sauce again (if using) and serve.