Oven-Baked Ribs
Dry Rub:
1 tbsp. kosher or sea salt
¼ cup brown sugar, packed
2 tbsp. paprika
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. Adobo seasoning (optional)
1 tbsp. dry mustard
Ribs:
2 racks Pork Back ribs or St. Louis style ribs
Plastic wrap
2 large onions, sliced
Heavy-duty Aluminum foil
In a large container, mix all rub ingredients. Remove thin outer membrane on back of ribs. Spread dry rub generously on all sides of ribs. Cover with plastic wrap and refrigerate 4-6 hours, or, overnight. Remove from refrigeratore 1 hour before baking.
Preheat oven to 275-degree F. Line a baking sheet with foil, set a wire rack inside sheet. Remove plastic wrap from ribs. Wrap each slab of ribs with heavy-duty aluminum foil; placing sliced onions on top of ribs and place on wire rack. Bake in preheated oven 2 ½-3 hours. Remove ribs from oven, and wnwrap rbs; discard foil and drippings. Place ribs directly on wire rack; brush with BBQ sauce on top of each slap. Return to oven; bake at 275-degrees F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour. Remove from oven; brush slabs with move BBQ sauce. Turn oven to broil, Hi, return ribs to oven on the middle rack. Broil untii sauce bubbles and starts to caramelize, 3-5 minutes. Remove from oven, let rest 5 minutes, cut into serving portions. 2-3 ribs per serving.
