Ingredients
Scale
Ribs:
- ⅓ cup unsweetened cocoa powder
- 1/2 cup light brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon chile powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1/2 teaspoon ground cinnamon
- 2 racks (4 to 5 pounds each) pork spareribs
Tangy BBQ Sauce:
- 1 (15-ounce) can tomato puree
- 1 cup molasses
- 1/2 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, grated
Instructions
- For the ribs: Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the cocoa, sugar, and spices. Reserve 1 tablespoon of the rub and set aside.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
- For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Turn oven to broil; slather them with sauce and stick them under the broiler to char. Serve the ribs with extra BBQ sauce on the side.