Oven-Roasted Ribs with Barbecue Sauce
We used racks of Saint Louis' style pork ribs, a cut that has the brisket bone removed and the meatier center portion intact. You can substitute baby backs or spareribs. If you use baby backs instead, you'll want to cook them for a shorter amount of time; spareribs take slightly longer.
- Servings: 8
Source: The Martha Stewart Show, October Fall 2006
- 4 racks (about 8 pounds) Saint Louis' style pork ribs, rinsed well and patted dry
- 1/4 cup packed dark-brown sugar
- 1/4 cup paprika
- 4 1/2 teaspoons coarse salt
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- Down-Home Barbecue Sauce
Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through sieve.) Stir to combine.
Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
Brush both sides of ribs with barbecue sauce. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.