Sunday Afternoon Slow-Cooked Spare Ribs

Ingredients

• 4 pounds baby back pork ribs
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup Worcestershire sauce
• 1 cup barbeque sauce

Directions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the olive oil, black pepper, garlic, smoked paprika, onion powder, thyme, cumin, and cayenne pepper. Rub the mixture onto the ribs and place them in a large roasting pan.
3. In a separate bowl, mix together the brown sugar, white vinegar, Worcestershire sauce, and barbeque sauce. Pour the mixture over the ribs and cover the pan with aluminum foil.
4. Bake the ribs in the preheated oven for 1 hour and 15 minutes. Remove the foil, flip the ribs over, and baste with the sauce in the pan. Bake for an additional 1 hour.
5. Remove the ribs from the oven and allow to cool for 10 minutes before serving.

Interesting Facts

• Barbecue sauce was invented in the 1700s in the American South.
• Baby back ribs come from the upper portion of the rib cage.
• Slow-cooking the ribs tenderizes the meat and brings out the flavor of the spices.