BAKED PORK RIBS
6 to 8 servings
For a sublime variation, marinate overnight in a double recipe of the mixture for Five-Spice Ribs.
Pat dry:
- 2 racks St. Louis–cut pork spareribs or 3 racks back ribs (6 to 8 pounds)
If the racks still have the tough membrane that covers their concave side, you will need to peel it off. Rub both sides with:
- ⅔ cup to 1 cup Sweet and Smoky Spice Rub, Southern Barbecue Dry Rub, or Coffee Spice Rub
Refrigerate uncovered for at least 1 hour, or, for a stronger flavor, wrap in plastic and refrigerate overnight and then uncover.
Position a rack in the center of the oven. Preheat the oven to 325°F.
Arrange the rib slabs on one or two rimmed baking sheets, cover with foil, and bake for 1 ½ hours. While the ribs cook, you may make:
- (A mop or barbecue sauce)
When the baking time is up, remove the sheet(s) from the oven. Uncover the ribs, drain any fat from the sheet(s), and continue baking, uncovered, basting every 15 minutes with the mop or sauce (if using), until tender, about 1 hour more. Twist one of the rib bones: It should feel loose and give a little. Loosely cover the ribs with foil and let stand for 15 minutes before serving. If desired, swab the ribs lightly and/or serve with:
- (Barbecue sauce)