Ingredients:
4 pounds baby back ribs
2 tbsp olive oil
2 tsp garlic powder
2 tsp paprika
2 tsp salt
1 tsp onion powder
1 tsp black pepper
1 tsp cayenne powder
½ tsp cumin
For the sauce:
2 cups barbecue sauce
8-10 garlic cloves
2 tbsp olive oil
1 tbsp Worcestershire sauce
½ tbsp cayenne pepper
Salt and pepper to taste if needed
Directions:
Preheat the oven to 180 degrees celsius.
Make sure your meat is clean and remove any tough membrane on the underside of the rack. Pat the meat dry with a paper towel and then place it on a baking sheet lined with foil.
In a small bowl add all the dry ingredients: garlic powder, onion powder, paprika, salt, pepper, cumin, and cayenne. Mix together until everything is incorporated.
Pour olive oil on the ribs and rub in the seasoning mix all over. Make sure to evenly coat both sides.
Cover the tray with aluminum foil and bake in the oven for 2 hours.
While the ribs are cooking, mince the garlic cloves. It should equal about 3 tablespoons.
In a bowl combine the garlic and the sauce ingredients. Mix together and set aside.
When the ribs are done remove from the oven and increase the oven temperature to 240 degrees celsius.
Remove the foil covering the ribs and spread the sauce all over the meat. You may use a brush to help you evenly distribute the sauce.
Return the ribs to the oven without a foil covering for another 10-15 minutes. If you have a broil or grill setting on your oven you may switch it to that option in order to caramelize the sauce and get a slight char on the edges of the meat. Keep a close eye on this as you don’t want to burn the meat entirely.
When you are happy with the caramelization of the sauce and meat you may remove it from the oven and let it sit for 10 minutes before slicing and serving.
Notes:
If you do not want any heat or spice you may omit the cayenne pepper from the rub and sauce mixture.
Your choice of barbecue sauce may change the outcome of the ribs since not all barbecue sauces are made the same. They not only differ in consistency but also in taste. Some variations are sweeter or smokier than others.
If you want some sauce to dip the ribs into when eating then just create more of the barbecue sauce mixture or leave a separate portion of the sauce when you are coating the meat in the last few steps.
For side dishes it's best to go with something hearty paired with something light or tangy to keep the flavors balanced. For example, baked potato and coleslaw, or cornbread and a leafy green salad. Other options for sides are corn on the cob, mac and cheese, mashed potatoes, garlic green beans, and buttered mixed or seasonal vegetables.
