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BBQ pork ribs, slow-baked baby back ribs with a spice rub and sticky barbecue glaze. Serves 4.
Pat the 1200 g ribs dry, peel the membrane off the back, and rub all over with the brown sugar, smoked paprika, cumin, chili powder, minced garlic, the 6 g salt and the black pepper.
Wrap the ribs tightly in foil and bake at 150°C for 2.5 to 3 hours, until the meat is tender and pulls back from the bone.
Unwrap the ribs and brush them generously all over with the BBQ sauce.
Bake uncovered at 220°C for 10-12 minutes, until the glaze is sticky and caramelised.
Rest for 5 minutes, then cut down between the bones into individual ribs.
