Ingredients
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4 lbs pork ribs, membrane removed
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3/4 cup light brown sugar
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1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
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1 tablespoon paprika
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1 tablespoon garlic powder
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2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
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1/2 teaspoon ground red pepper
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down.
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.