- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and black pepper
- 1 rack (5 pounds) pork ribs, trimmed of excess fat, rinsed, and patted dry
- 1 can (14 ounces) tomato puree
- 1/2 cup honey
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
- Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
- Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
- Heat grill to medium. Cut ribs into four equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.
This may seem like a lot of spices, but their flavor penetrates the meat and mellows during the long, slow cooking.