Sweet, sticky and with a touch of spice, these bbq ribs will be the star of the show! (if the "show" is dinner, and the "venue" is your backyard). They are so tender they fall of the bone. Right into your mouth. Go ahead. Get some!
Mix the rub ingredients together until well blended.
Remove the membrane
Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
Rub and bake
Sprinkle the rub mix evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
Remove the ribs from the oven, and baste them with some of the sauce.
Make the Mop
Combine mop ingredients and use a turkey baster (or something similar) to regularly "mop" the ribs.
Sauce
Combine all the sauce ingredients into a saucepan and simmer over a medium heat until thickened, stirring occasionally for about 15 minutes. Be careful not to burn - don't leave it unattended.
Grill or broil
Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
Take them off, baste some more and cover with foil. Rest for 30 minutes.
Serve
Devour.
Notes
You’ll need to begin these ribs at least 4 hours before you’d like to eat.Prepared chili powder refers to a chili powder blend, not straight ground chilis!If you want to skip making your own bbq sauce, no worries! Use your favorite bbq sauce instead!Hide leftovers, or you will find your fridge pillaged by your family.