Ingredients

For the Ribs:

·        1.5–2 kg (3.3–4.4 lbs) pork ribs (baby back or spare ribs)

·        1 tbsp olive oil

For the Dry Rub:

·        2 tbsp brown sugar

·        1 tbsp smoked paprika

·        1 tsp black pepper

·        1 tsp garlic powder

·        1 tsp onion powder

·        1 tsp cumin

·        1 tsp salt

·        ½ tsp cayenne pepper (optional, for heat)

For the BBQ Sauce (or use store-bought):

·        1 cup tomato ketchup

·        ¼ cup apple cider vinegar

·        ¼ cup brown sugar

·        2 tbsp Worcestershire sauce

·        1 tbsp Dijon mustard

·        1 tsp smoked paprika

·        Salt & pepper to taste

Step-by-Step Method

1.     Prep the Ribs:
Remove the membrane from the back of the ribs (for better tenderness). Pat dry with paper towels.

2.     Apply the Rub:
Mix all dry rub ingredients. Brush ribs with olive oil, then coat generously with the rub. Let marinate for 2–4 hours (overnight preferred).

3.     Slow Cook the Ribs (Oven Method):
Preheat oven to 150°C (300°F). Wrap ribs in foil and bake for 2.5 hours until tender.

4.     Prepare BBQ Sauce:
Simmer all sauce ingredients on low heat for 10–15 minutes until thickened.

5.     Glaze and Grill:
Remove ribs from foil. Brush with BBQ sauce and grill or broil for 8–10 minutes until caramelized and slightly charred.

6.     Serve:
Slice between bones and serve with extra sauce and your favorite sides.

 Manish Tip:

For an authentic smoky flavor, use a charcoal grill with soaked wood chips or add a small smoking box. Brushing sauce in layers during grilling adds extra depth.

Nutrition (Per 100g)