2 tablespoons sweet paprika
2 tablespoons smoked, sweet paprika
Big dash nutmeg
1 tablespoon onion powder (or granules)
1 tablespoon garlic powder (or granules)
2 teaspoons ground cumin
2 fat pinches celery salt
2 fat pinches dry thyme or herbs de Provence
Heavy dash of dry mustard
1) Mix everything together. Can be done up to a week ahead.
1 cup ketchup
¼ cup oyster or hoisin sauce
1 teaspoon tomato paste (puree in the UK)
4 dashes Worcesterhire sauce
½ cup packed brown sugar
2 tablespoons cider vinegar
2-3 tablespoons spice rub (from above)
Cayenne pepper to taste for heat (optional)
Simmer everything together until smooth and combined. Stash in the refrigerator for up to a week.
Bringing It All Together
4 racks baby back ribs
1) Preheat oven to 150C (300F). Spray 4 long pieces of foil with non-stick spray. Lay each rack on a piece of foil and rub with the spice rub. Close foil all around the rack. Repeat on all 4 racks.
2) Stick the racks in the oven and roast for 2 to 2 and ½ hours, until the meat is falling off the bone. They will braise in their own juices. During the last 15 minutes, slather the racks with BBQ sauce, place back into the oven and finish baking.
Cut into individual ribs to serve. Serves 4-8, depending on hunger.