"Fall-off-the-bone ribs with a tangy-spiced barbecue sauce!"
3–4 pounds baby back ribs
Dry rub ingredients
1 tablespoon kosher salt
1 tablespoon ground chili
1 tablespoon paprika (sweet, hot or smoked)
1/2 teaspoon Colman’s Dry Mustard Powder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon onion powder
Barbecue sauce ingredients
3/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Colman’s prepared mustard
Preheat oven to 250°F. Pat the ribs dry with paper towels, then—using a knife—remove the thin membrane attached to the underside of the ribs. Cut the rack (or racks) of ribs into two pieces of roughly the same size. Combine all the seasoning to make the dry rub and season all sides of the ribs with it.
Place the ribs on a sheet of tin foil, then fold and wrap the foil to create a sealed packet. Place on a baking sheet on the center rack in the oven. Bake for approximately 2 1/2–3 hours or until fork tender.
Meanwhile, in a mixing bowl whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and Colman’s prepared mustard to make the sauce.
Raise the oven temperature to 375°F, remove the ribs from oven and drain any grease from packet. Place the ribs on a foil-lined, rimmed baking sheet, meaty side up, slather with the sauce and return to the oven and bake uncovered for an additional 30 minutes or until sticky and glazed.