This recipe is for two racks of ribs, but you can easily double, triple, or quadruple the recipe by simply adding more ribs to the foil packet.
Serves: 4Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy
- 1 Tbsp. cumin seeds
- 1 Tbsp. minced garlic
- 1 Tbsp. salt
- 2 Tbsp. chili powder
- 1 Tbsp. sweet paprika
- 2 Tbsp. packed dark brown sugar
- 1 Tbsp. granulated sugar
- 1 Tbsp. ground black pepper
- 1 tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 rack baby back pork ribs (2 lbs.)
- 1 cup barbecue sauce
- Preheat oven to 225°F.
- In a small skillet over medium-high heat, toast cumin until it is fragrant, 1–2 minutes. Remove and let cool. Grind to a fine powder in a spice or coffee grinder. Transfer cumin to a small bowl.
- Mash garlic with salt and add to bowl with cumin. Stir in chili powder, paprika, brown sugar, granulated sugar, black pepper, cayenne pepper, and thyme. Mix ingredients well; be sure that the garlic is completely incorporated.
- Cover ribs with cumin mixture and, using your hands, massage rub all over.
- Place rib rack in baking dish, meat side down, and cover tightly with foil. Bake in oven for 3½ hours.
- Remove ribs from oven. Remove foil, then carefully flip ribs so meat side is up.
- Slather ribs with barbecue sauce and return to oven, uncovered. Bake for another 20–30 minutes.