Name: Oven BBQ Spareribs, Revisited
Ingredients: 1/4 cup brown sugar; 1/4 cup turbinado sugar; 3 tablespoons chili powder (the blend); 1 tablespoon smoked paprika; 2 tablespoons cumin; 2 teaspoons garlic powder; 2 teaspoons chipotle powder (or more, if you want them spicy); 1-1/2 tablespoons kosher salt; as much freshly cracked black pepper as you can manage; 3 pounds spare ribs, trimmed of excess fat; 2 teaspoons apple cider vinegar

Description

This makes more spice rub than you’ll need. I transferred half to a container and will be rubbing it on chicken later this week.

Scale

Ingredients

1/4 cup brown sugar
1/4 cup turbinado sugar
3 tablespoons chili powder (the blend)
1 tablespoon smoked paprika
2 tablespoons cumin
2 teaspoons garlic powder
2 teaspoons chipotle powder (or more, if you want them spicy)
1–1/2 tablespoons kosher salt
as much freshly cracked black pepper as you can manage
3 pounds spare ribs, trimmed of excess fat
2 teaspoons apple cider vinegar

Instructions

Preheat the oven to 250F. Place a metal wire rack on a baking sheet.
Combine the brown sugar, turbinado, chili powder, smoked paprika, cumin, garlic powder, salt and pepper in a large mixing bowl.
Center the ribs bone-side down on a large piece of tin foil. Rub the spices all over the meat, then flip them and rub the spice on the bone-side. Tightly fold the foil so that the ribs form a packet, and place them meat-side down on the prearranged rack.
Bake the ribs for 4 hours. Carefully open the packets and pour the juices into a saucepan. Bring the juices to a simmer over medium heat and reduce by half. Stir in the apple cider vinegar. Slice the ribs into individual pieces and serve with the sauce and plenty of napkins.