- Prep time
- 4 hours PT4H
- Cook time
- 2½ hours PT2½H
- 2-4 servings
Seasoned with a spicy, Texas-style rub and packed in brown sugar, these ribs can be slow barbecued or oven roasted. Whichever way you pick, they're like candy on a bone.
- 1 rack baby back ribs or St. Louis spareribs, with membrane removed.
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 cup brown sugar
Lay out ribs on a work surface.
Combine all spices except brown sugar in a small bowl. Rub spice mixture generously onto ribs, coating both sides evenly; let sit for 15 minutes.
Pack brown sugar onto ribs and let set for 4 hours.
After resting, barbecue, rotisserie or oven roast ribs at 300ºF for 2½ hours, making sure the internal temperature reaches 165ºF and the meat pulls away from the bones easily.