Sweet and Smoky Baby Back Ribs

DAY 1

Rub:
1. Combine all ingredients, and stir well; set aside.

BBQ Sauce:
1. Combine all ingredients in a medium sized saucepan, and bring to a boil.

2. Continue boiling for 5 minutes, stirring frequently so the sauce doesn’t stick or burn.

3. Reduce heat to low and simmer for an hour, stirring occasionally. Sauce will reduce and darken in color.

4. Store in an airtight container in the refrigerator overnight or for up to a month.

For Ribs:
1. Rinse the baby back ribs, and pat dry.

2. Trim excess fat from the top of the ribs, being careful not to cut through to the bone.

3. Flip the ribs over to the back side, so that the bones appear to be curling upward.

4. With a sharp knife, gently loosen the white membrane on one end of the back of the bones. Once an “edge” of the membrane is loosened, firmly grasp the membrane and pull across the bones. The membrane should more or less come off in a large sheet. It’s very important to remove the membrane—it’s tough, chewy and gross.

5. Take half of the rib rub and sprinkle it onto both sides of one slab of ribs, and rub it in so that it sticks. Repeat with second slab of ribs.

6. Place ribs onto a foil-lined, rimmed sheet pan, and cover with plastic wrap. Chill in the refrigerator for at least 6 hours. Overnight is best.

DAY 2

1. When ready to cook, preheat the oven to 250 degrees F.

2. Slow roast the ribs, curled side up, for 2 hours.

3. At the 2 hour point, increase heat to 300 degrees F.

4. Using kitchen tongs, turn over the ribs (so curled side is down).

5. Slow roast the ribs for an additional 1 ½ hours, before adding BBQ sauce.

6. Turn ribs back over (curled side up), baste with BBQ sauce, and roast for 10 minutes.

7. Turn ribs again (curled side down,) baste with BBQ sauce, and finish roasting for 10 minutes.

8. Remove ribs from the oven and tent with aluminum foil. Let stand 10 minutes before cutting.

9. To serve, gently run a knife in between ribs bones, to break into serving sizes.