Well try this and let me know what you think. Ive been making these for a few years and havent had any complaints. I did try adding a little BBQ sauce after baking but that will never happen again. There is one ingredient that you must aquire from your garden that really takes it to the next level of finger lickin good but without it these are still some number one ribs.
2 lbs baby backs
1/4 tsp and a pinch of cayenne pepper.
1 tsp ground cumin
2 tsp's paprika
1 tsp dry oregano
1 tsp sugar
1 tsp salt
25 grinds of fresh black pepper corns
3 tblsps of virgin olive oil (the real stuff)
Optional secret (1/4 tsp of dry Tabasco pepper placenta. I grow the peppers in my garden and dry and powder the very finely powder the placenta separately which I separate from the seed and skins this makes a immaculate spice but caution if the talcum get airborn and in your nose BAD NEWS. If you try this when you rub the ribs wear rubber gloves as the talcum will penetrate your skin and it takes days before you can touch anything. It has a flavor to die for and adds a kick to the rub that takes it right to the edge of OH MY GOD!
I use a brick oven and preheat to 300
mix the rub ingredients well in a small bowl (not the olive oil)
remove the membrane from the bone side of the ribs then rub the olive oil onto the ribs.
pour the rub over the ribs and rub fully and evenly into the ribs.
Spread the ribs out evenly on a foil lined baking sheet.
bake until tender and juicy on the inside and crispy on the outside generally about 2 to 2 1/2 hours.
If you add any BBQ sauce you'll regret having ever considered such a dastardly act of culinary philiptinary oglism.
(And plenty of good beer)
Many thanks to the originator of this recipe Mr. Dave Lieberman of Memphis TN, I changed the original adding the Tabasco powder and swapped the vegetable oil for Olive oil.