Nana Pat’s Barbecue Ribs


Dry Rub

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.

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