Ingredients:

  • 3-4 pounds (1.3-1.8 kg) pork spareribs, membrane removed
  • 2 tablespoons (30 ml) yellow mustard
  • 2 tablespoons (24 g) brown sugar, packed
  • 1 tablespoon (8 g) paprika
  • 1 tablespoon (14 g) kosher salt
  • 2 teaspoons (4 g) garlic powder
  • 2 teaspoons (4 g) onion powder
  • 1 teaspoon (2 g) black pepper, freshly ground
  • 1/2 teaspoon (1 g) cayenne pepper (optional)
  • 1 cup (240 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) yellow mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1 ml) cayenne pepper (optional)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat the ribs dry.
  2. In a small bowl, combine all dry rub ingredients.
  3. Rub mustard evenly over both sides of the ribs. Generously rub the dry rub all over the ribs, ensuring they are well coated. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
  4. Preheat oven to 300°F (150°C).
  5. Place the ribs on a baking sheet lined with aluminum foil. Wrap the ribs tightly in the foil, creating a sealed packet. Bake for 2 hours.
  6. While the ribs are baking, combine all BBQ sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until slightly thickened.
  7. Remove the ribs from the oven and carefully open the foil packet (steam will escape). Drain any excess liquid.
  8. Brush the ribs generously with BBQ sauce on both sides.
  9. Return the ribs to the oven, uncovered, and bake for another 30-60 minutes, basting with BBQ sauce every 15 minutes, until the ribs are tender and the sauce is caramelized. The meat should easily pull away from the bones. Internal temperature (if checking) should be around 190-200°F (88-93°C).
  10. Remove the ribs from the oven and let rest for 10 minutes before slicing and serving.