Best Ribs

 
Dry Rub
2 tbsp brown sugar
1 tbsp chili powder
2 tsp salt
1 tsp ground pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp onion powder
5 lb (2.27 kg) pork baby back ribs

Barbecue Sauce
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp (28 g) butter
3/4 cup (180 ml) ketchup
3/4 cup (180 ml) apple jelly or peach pepper jam
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1\4 cup brown sugar
Tabasco sauce, to taste
Salt and pepper

Dry Rub
In a bowl, combine all the ingredients. Set aside. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. With the rack in the middle position of the oven, preheat the oven to 400°F. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 30 minutes then turn the oven down to 200°F for 4.5 to 5 hours or until the meat is tender.

Barbecue Sauce
Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper. Preheat the grill, setting the burners to medium. Oil the grate. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce. Too easy and simply a divine rib sauce.