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Oven Barbecue Pork Ribs Recipe
Ingredients
- For the Spice Rub:
- 1/3 cup paprika (2 1/4 ounces; 65g)
- 1/4 cup dark brown sugar (2 ounces; 55g)
- 1/4 cup kosher salt (1 1/2 ounces; 40g)
- 2 tablespoons whole yellow mustard seed (1/4 ounce; 8g)
- 2 tablespoons granulated garlic powder (1/4 ounce; 8g)
- 1 tablespoon onion powder (1/8 ounce; 4g)
- 1 tablespoon dried oregano (1/8 ounce; 4g)
- 1 tablespoon whole coriander seed (1/8 ounce; 4g)
- 1 teaspoon whole cumin seed
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- For the Sauce (if using):
- 1 medium yellow onion, grated on the large holes of a box grater
- 1 1/2 cups (350ml) ketchup
- 2 tablespoons (30ml) spicy brown mustard
- 1/3 cup (80ml) dark molasses
- 1/4 cup (60ml) Worcestershire sauce
- 1/4 cup (60ml) apple cider vinegar
- 3/4 teaspoon (4ml) Wright’s or Colgin liquid hickory smoke
- For the Ribs:
- 2 whole racks St. Louis–cut pork ribs (about 2 1/2 pounds/1kg each)
- 1 teaspoon (5ml) Wright’s or Colgin liquid hickory smoke, plus more if needed
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