2 Tablespoons Of Paprika
1 Tablespoon Of Chilli Powder
1 Tablespoon Of Ground Cumin
1 Tablespoon Of Brown Sugar
1 Tablespoon Of Salt
2 Tablespoons Of Ground Black Pepper
1 Teaspoon Of Oregano
1/2 Teaspoon Of Cayenne Pepper
2 Racks Of Pork Spareribs, About 6 Pounds, Trimmed Of Excess Fat
BBQ Sauce Of Your Choice Or Click Here For My Sweet & Spicy BBQ Sauce
Mix the ingredients together and keep in a jar in your spice cupboard until ready to use.
Note: This recipe makes enough marinade for several batches and the rub will last up to a year, in a sealed container in your cupboard.
Preheat the oven to 300 degrees Fahrenheit.
Place the ribs , meat side up on a rimmed baking sheet.
Cover the pan completely with foil, sealing the edges tightly.
Bake for 2 hours and then remove the foil.
Slather the ribs generously with my barbecue sauce.
Return to the oven.
Bake for 1 hour more until the meat is very tender, almost falling off the bones.
Oven And Grill
Cook the ribs in the foil for 2 1/2 hours in the oven.
Note: The ribs can be made and cooked in the oven a day ahead, covered and refrigerated.
When ready to grill, slather barbecue sauce over the ribs and grill over medium-low heat about 20 minutes, until char-marked and heated through.