White Trash Ribs

Ingredients

• 2 (2-3-pound) racks baby back ribs
• 3 tablespoons oregano
• 3 tablespoons cumin
• 3 tablespoons smoked paprika
• 3 tablespoons parsley
• 3 teaspoons ground thyme
• 3 teaspoons onion powder
• 6 teaspoons garlic salt
• 3 teaspoons ground mustard
• 1/2 teaspoon black pepper
• 1 cup barbecue sauce, plus more, to taste, for serving, divided

Directions

1. Lightly coat an 18×26-inch baking sheet with cooking spray and top with two sheets of foil that are lightly coated with cooking spray.

2. Rinse the ribs with water, transfer them to the prepared baking sheet, and use paper towels to pat them dry.

3. In a medium bowl, add the oregano, the cumin, the smoked paprika, the parsley, the ground thyme, the onion powder, the garlic salt, the ground mustard, and the black pepper and mix well.

4. Generously sprinkle both sides of the ribs with the dry rub.

5. Cover the ribs tightly with the prepared foil sheets and refrigerate for at least 2 hours and up to overnight.

6. Preheat the oven to 300 degrees F.

7. Let the ribs sit at room temperature for 30 minutes.

8. Remove the foil and bake the ribs until they are knife-tender, about 2 hours 30 minutes, adjusting the time according to rack size. Smaller racks take about 2 hours, bigger racks take about 3 hours.

9. Preheat the grill to medium-high heat.

10. Use a pastry brush to brush 1/2 of the barbecue sauce on one side of the ribs.

11. Grill the ribs, sauce-side down, about 3-4 minutes.

12. Brush the empty side of the ribs with the remaining barbecue sauce, flip, and cook until they are browned and have grill marks, about 3-4 minutes.

13. Transfer the ribs to a cutting board and use a sharp knife to cut them into serving size pieces, about 2-3 rib sections.

14. Plate and serve with the extra barbecue sauce.