Ingredients

1 rack pork back ribs

1/4 to 1/2 tsp liquid smoke on each side of ribs 

Spice Rub Ingredients 

2 tbsp/ 8 grams whole mustard seeds

1 tbsp/ 4 grams whole coriander seeds

1 tsp whole cumin seeds

1 tsp red pepper flakes

55 grams brown sugar 

40 grams paprika

35 grams salt

1 tsp freshly ground black pepper

2 tbsp/ 8 grams garlic powder

1 tbsp/ 4 grams dried oregano

BBQ Sauce Ingredients 

1 small onion, about 250 grams

175 ml ketchup

15 ml spicy Dijon mustard

40 ml molasses

30 ml Worcestershire 

30 ml apple cider vinegar

1 1/2 tbsp leftover spice rub 

1/2 tsp liquid smoke

Serves 4-6 

Instructions

Please note: this recipe will take a minimum of 4 hours to prepare so plan accordingly.

Prepare the spice rub by adding the mustard seeds, coriander seeds, cumin seeds, and red pepper flakes to a coffee grinder. Grind into a fine powder, then combine with all of the other spice rub ingredients and set aside.

Take the ribs out of their package and remove the tough outer membrane on the back side of the ribs. To do this, use a paper towel to grip a piece of the white, papery membrane on one end of the ribs. Rip it off the whole rack of ribs and discard. If the membrane rips into several pieces, you may need to use the edge of a knife to pry it away from the ribs. Be patient because this is an important step!

Place the ribs on a large piece of aluminum foil. Sprinkle the liquid smoke on each side of the ribs. For smaller ribs, use 1/4 tsp on each side. For larger ribs, use 1/2 tsp. Using your hands, evenly rub the liquid smoke over all parts of the ribs.  

Sprinkle a liberal amount of spice rub onto all sides of the ribs, reserving 1 1/2 tbsp for later use.

Tightly wrap the ribs in two large pieces of aluminum foil, then place onto a baking sheet and place in the refrigerator to rest for minimum 2 hours, or up to 8 hours.

After resting, preheat the oven to 250 f and place the ribs on the middle rack of the oven. Bake for 2 hours.

Remove the foil from the ribs and continue baking, meaty side up, for another 1 1/2 hours or until a toothpick inserted in the ribs slides in easily. Start checking for doneness at 1 hour as baking time will vary based on the size of the ribs. 

About 1 hour before the ribs are done, start the BBQ sauce. Using a food processor fitted with the blade attachment, dice the onion into very small pieces. Then add all of the sauce ingredients to a sauce pan and cook on low heat until the ribs are ready to serve.

Remove the ribs from the oven, increase the heat to 500 f, then bake for another 5-8 minutes, or until nicely browned and crisp. 

Let the ribs rest for a few minutes, then cut and serve immediately.