Double Baked Baby Back Ribs

This is a fairly standard preparation of ribs. You bake them first at high temperature, dry with a rub, and then cover with sauce and bake at low heat, covered, for a much longer time.

Some people actually add a third cooking either in the microwave at first, or on the grill to finish. It's an art form.

1 rack meaty pork spare ribs

Dry Rub:

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp allspice

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1 tsp Spanish smokey paprika

1 tsp chili powder

1 bottle favorite BBQ sauce (I used Stew Leonard’s)

Mix dry rub together.

Rub all over rack of ribs. Ideally, wrap in plastic and refrigerate for 24 hours. Otherwise, at least allow rub to work in for an hour or so.

Preheat oven to 350F. Transfer rack to a rimmed baking sheet.

Bake rack uncovered for 30-45 minutes. until nicely browned.

You can continue the process with a rimmed baking sheet, but I transferred the rack with any accumulated juices to a long fish poacher.

Slather the rack generously with BBQ sauce and cover. (I put the cover on the poacher, but you could use aluminum foil otherwise). Reduce oven to 250F and place covered rack of ribs in oven. Bake for another hour to hour and a half, spooning sauce on top of ribs every once in a while.

Cook until the ribs are completely cooked through and almost falling off the bone.

Makes one mean rack of ribs.

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