Bad to the bone gets a whole new meaning with our fabulously, fall-off-the-bone ribs, all wrapped up in a fool proof recipe package. Be warned, though – after the first time you’ve brought these to a bbq or picnic, you’ll never be allowed to bring anything else!
2 racks St. Louis style pork ribs
1/2 cup brown sugar
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons dried thyme
2 cups smokey BBQ sauce, plus additional for dipping
salt and pepper
Starting at least 8 hours in advance, smother the ribs with the dry ingredients: paprika, chili powder, cumin, cayenne pepper, garlic powder, dried thyme, salt and pepper. Cover and refrigerate for at least for 4 hours and up to 24 hours.
Preheat the oven to 300F. Arrange the ribs in a single layer in a baking sheet. Smother with BBQ sauce on both sides and add 1/4 inch of water to the bottom of the baking sheet. Cover with tin foil and slow roast for 3.5-4 hours until tender. Remove from the oven and uncover.
Preheat the broiler to high. Brush the ribs with extra BBQ sauce and broil until slightly charred, about 2 minutes.
Cut ribs and serve with additional BBQ for dipping.
Calories per serving: 2153, Fat 154 grams, Cholesterol 519 mg, Sodium 934 mg, Carbohydrates 84 grams, Fibre 5 grams, Sugars 65 grams, Protein 104 grams