Sticky Oven Barbecue Ribs

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  4 lbs Pork Ribs, Baby Back
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  2 tsp Garlic powder
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  1 tsp Onion powder
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  2 tsp Paprika, Ground
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  2 tsp 2 teaspoons salt
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  1 tsp 1 teaspoon black pepper (cracked )
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  0.5 tsp Cumin, Ground
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  1 tsp Chili powder
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  2 cup BBQ Sauce
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  3 tbsp Garlic
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 tbsp Cayenne Pepper, Ground
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  1 tsp 1 teaspoon salt

Instructions

1. 1Remove the membrane from the underside of the ribs by sliding a knife underneath and peeling it away, then pat the ribs dry with paper towels.
2. 2Mix the garlic powder, onion powder, paprika, ground cumin, chili powder, and cayenne pepper in a small bowl. Rub the ribs on both sides with olive oil, then coat evenly with the dry seasoning mixture, pressing gently so it adheres.
3. 3Preheat the oven to 350°F. Place the ribs bone-side down on a foil-lined baking sheet, cover tightly with foil, and bake at 350°F for 2 hours until the meat is tender and pulls away slightly from the bones.
4. 4While the ribs finish cooking, whisk together the BBQ sauce, minced fresh garlic, Worcestershire sauce, and a drizzle of olive oil in a bowl.
5. 5Remove the ribs from the oven and peel back the foil. Brush the sauce generously over the top of the ribs, then return uncovered to the oven and bake at 460°F for 10 minutes until the sauce bubbles at the edges and caramelizes.
6. 6Switch the oven to broil and broil the ribs on medium-high heat for 3–4 minutes until the edges are lightly charred and deeply caramelized, watching closely to prevent burning.
7. 7Rest the ribs for 10 minutes, then cut between the bones into individual ribs and divide evenly into 6 airtight containers while hot.
8. 8Cool to room temperature before sealing the containers and refrigerating for up to 4 days, or freezing for up to 3 months.