Now you can have fall-off-the-bone barbecue pork ribs right at home. Make these often in enough and you might just get a reputation for being the best BBQ in town.


  • 1 1/2 cups chicken broth
  • 4 pounds baby back ribs
  • salt
  • black pepper
  • 2/3 cup dark brown sugar (packed)
  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup barbecue sauce


  1. Preheat the oven to 250° F.
  2. Position roasting rack inside a large roasting pan. Pour the chicken broth into the pan. Set aside.
  3. Season the pork ribs liberally with salt and black pepper on both sides.
  4. In a small bowl, whisk together the brown sugar and spices.
  5. Using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the pork ribs.
  6. Place the pork ribs meat side up onto the roasting rack. Cover the pan entirely with a large sheet of aluminum foil. Crimp the foil tightly around the edges of the pan so that no steam can escape.
  7. Transfer the roasting pan to the middle rack of the preheated oven.
  8. Roast the pork ribs for 2.5-3 hours, until they are very tender.
  9. Remove the roasting pan from the oven.
  10. Very carefully remove the foil from the pan. Spread the barbecue sauce evenly over the top of the pork ribs.
  11. Turn the oven to broil.
  12. Transfer the baking sheet to the top rack of the oven.
  13. Broil the pork ribs for 4-5 minutes, until the barbecue sauce starts to caramelize. Keep a close eye on the ribs to ensure they do not burn.
  14. Carefully remove the roasting pan from the oven. Allow the ribs to cool for 3-4 minutes on the roasting rack.
  15. Transfer the pork ribs to a cutting board. With a sharp knife, cut the ribs into desired portions, and serve immediately.
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