Baby Back Ribs with Dry Rub and Homemade BBQ Sauce

RIBS

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper

DRY RIB RUB:

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

SWEET AND SPICY BARBECUE SAUCE

1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

PREPARE RIBS

Heat oven to 275 degrees Fahrenheit (135C).

If the ribs still have the thin membrane covering the back of the rack, remove it. 

Season both sides of the ribs with a generous amount of the rib rub, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).

Wrap up the ribs with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

MAKE BARBECUE SAUCE

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.