Rack of Pork Ribs with Smoky Dry Rub

Dry rub and ribs

• 1 large Pork baby back ribs, membrane removed if possible
• 25 g Brown sugar
• 2 tsp Smoked paprika
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground garlic
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Quick vinegar barbecue sauce

• 180 g Ketchup
• 60 ml Apple cider vinegar

1. Heat the oven to 150°C (300°F). In a mixing bowl, stir together the brown sugar, smoked paprika, cumin, ground garlic, salt and black pepper.
2. Pat the ribs dry, then coat all over with the dry rub, pressing it in so it adheres. Set the ribs on a baking tray and wrap tightly with foil to seal in the steam.
3. Bake for 2 hours, or until the ribs are tender when you slide a knife between the bones. Keep them wrapped for the full cook so they soften properly.
4. Meanwhile, make the sauce: put the ketchup and apple cider vinegar in a saucepan and bring to a gentle simmer over medium heat. Cook for 8 to 10 minutes, stirring often, until slightly thickened and glossy.
5. Increase the oven to 220°C (430°F). Carefully unwrap the ribs, then return them to the oven uncovered for 15 to 20 minutes until the surface looks darker and the rub has set into a crust.
6. Rest the ribs for 5 minutes, then cut between the bones. Serve with the vinegar barbecue sauce for dipping, or brush a little over the ribs just before serving.

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