MEATS

INGREDIENTS

Dry Rub (enough for 2 racks of ribs)

• 2 Tbsp Salt
• 1 Tbsp Black Pepper
• 2 Tbsp Brown Sugar
• 1 Tbsp Paprika
• 1 Tbsp Chili Powder
• 1 Tbsp Garlic
• 1 Tbsp Onion Powder
• 1 Tbsp Ground Cumin
• 1 tsp espresso powder - optional

BBQ Sauce

• 1 Cup Ketchup
• ¼ Cup Brown Sugar
• 1 tsp Salt
• 2 Tbsp Apple Cider Vinegar
• ½ Cup Water
• 1 Tbsp Garlic Powder
• 1 Tbsp Paprika
• 2 Racks of Pork Ribs
• Apple Cider Vinegar (can also use White Vinegar or Apple Juice) - to spritz on the ribs

INSTRUCTIONS

1. In a bowl, combine all dry rub ingredients. Whisk until combined.
2. Generously rub both sides of the ribs with the dry rub.
3. Place a rack of ribs onto one sheet of foil (meat side up). Then, spritz ribs with Apple Cider Vinegar. Wrap the foil firmly to secure the bottom, or the bone side, of the ribs.
4. Take a second sheet of foil to place on top the meat side of the ribs. Firmly wrap to cover the ribs so that the Apple Cider Vinegar cannot seep through while in the oven.
5. Place Ribs into a 275° oven for 3 1⁄2 hours.
6. While Ribs are in the oven, in a small saucepan combine all BBQ ingredients.
7. Whisk all ingredients together, and set stovetop to medium heat.
8. Once sauce is at a slow boil, reduce stovetop to low heat, cover, and let simmer for 30 minutes.
9. Then, transfer sauce into a separate container to cool and thicken.
10. Take Ribs out of the oven. Let stand for 10-15 minutes, then carefully remove the top layer of foil. If bones cannot freely slide out the ribs, place back into the oven for an additional 30 minutes.
11. Brush BBQ sauce over top of the ribs, and place in the broiler for 6-8 minutes, or until the top of the ribs are crisp.