Ingredients

Dry Rub for the Ribs:

-2 racks pork spare ribs
-2 tbsp brown sugar
-4 tsp ground cumin
-4 tsp smoked paprika
-2 tsp garlic powder
-2 tsp onion powder
-2 tsp black pepper
-2 tsp chili powder
-2 tsp dry mustard- 2 tsp ground coriander
-2 tsp salt
-1/2 tsp cayenne pepper (optional)
-1/2 tsp chili flakes (optional)

For the BBQ Sauce:

-1 cup ketchup
-1/3 cup apple cider vinegar
-1/4 cup brown sugar
-1/4 cup maple syrup
-1 tsp hot sauce
-1 tsp Dijon mustard
-1/2 tsp Worcestershire sauce

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Prepare the Dry Rub: In a small bowl, mix together brown sugar, cumin, smoked paprika, garlic powder, onion powder, black pepper, chili powder, dry mustard, cayenne, chili flakes, ground coriander, and salt.

3. Wrap the Ribs: Lay two large pieces of parchment paper or if you prefer foil on a rimmed baking sheet, overlapping slightly at the seams. Repeat for the second rack on another baking sheet. Position the foil diagonally for the best fit. Place a rack of ribs on each sheet of parchment paper or foil, and rub the dry mix generously on both sides of the ribs.

4. Bake: Seal each rack tightly in the foil and place in the oven. Bake for 2-3 hours, rotating the trays midway (top to bottom).

5. Make the BBQ Sauce: While the ribs are cooking, combine ketchup, apple cider vinegar, brown sugar, maple syrup, hot sauce, Dijon mustard, and Worcestershire sauce in a small pot. Whisk well, then simmer to blend the flavours. Cool and refrigerate until needed.

6. Grill and Serve: After roasting, remove ribs from parchment paper/foil and grill on high heat for 3-5 minutes per side until they have a nice char. Brush both sides with BBQ sauce while grilling, then cut into individual ribs. Arrange on a serving platter, brushing with more sauce as desired. Garnish with thinly sliced green onions for extra flavor. Enjoy!