Servings: 8 Total Time: 3 Days, 3 Hrs, and 40 mins Active Time: 20 mins
Ingredients:
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3 tablespoons kosher salt
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1/4 cup packed dark brown sugar
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3 tablespoons smoked paprika
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 tablespoon dry mustard
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4 pounds baby back pork ribs (2 to 3 slabs)
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2 tablespoons olive oil
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2 1/2 cups bottled barbecue sauce, divided
Preparations:
Step 1: Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere. (If desired, wrap ribs with plastic wrap; place on a baking sheet, and chill at least 4 hours or up to 24 hours.)
Step 2: Line a baking sheet with aluminum foil; set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs; discard foil and drippings. Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
Step 3: Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.
