Baby Back Ribs

Ingredients

• 2 racks baby back ribs – membrane removed, patted dry
• 2 tbsp yellow mustard
• 0.25 cup brown sugar
• 2 tbsp paprika
• 4 tsp kosher salt
• 2 tsp black pepper – freshly ground
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp mustard powder
• 0.5 tsp cayenne pepper
• 1 cup barbecue sauce

Instructions

1. Remove the thin membrane from the bone side of the baby back ribs by sliding a butter knife under an edge and pulling it off with a paper towel. Trim any excess surface fat and pat the racks dry.
2. In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, mustard powder, and cayenne pepper to make the dry rub.
3. Rub the ribs lightly with the yellow mustard, then coat all sides evenly with the dry rub. Let the ribs rest at room temperature for 30 minutes to hydrate the spices; during this time, preheat the oven to 275°F (135°C).
4. Wrap each rack tightly in heavy-duty foil (bone side down, seams up) and place on a rimmed baking sheet. Bake until the meat has pulled back from the bones by 0.25–0.5 inch and a toothpick slides in with little resistance, 2–2.5 hours.
5. Heat a grill to medium-high (or set the oven broiler to high). Carefully unwrap the ribs and discard any accumulated juices. Brush both sides with about half of the barbecue sauce.
6. Grill or broil the ribs until the sauce bubbles and sets and the edges lightly char, 3–5 minutes per side. Brush with more sauce as they cook.
7. Transfer the ribs to a board and rest for 10 minutes. Slice between the bones and serve with any remaining barbecue sauce.