Foryoueats: Oven Barbecue Pork Ribs

Ingredients

• For the Spice Rub:
• 1/3 cup paprika (2 1/4 ounces; 65g)
• 1/4 cup dark brown sugar (2 ounces; 55g)
• 1/4 cup Diamond Crystal kosher salt (1 1/2 ounces; 40g); for table salt, use about half as much by volume or the same weight
• 2 tablespoons whole yellow mustard seed (1/4 ounce; 8g)
• 2 tablespoons granulated garlic powder (1/4 ounce; 8g)
• 1 tablespoon onion powder (1/8 ounce; 4g)
• 1 tablespoon dried oregano (1/8 ounce; 4g)
• 1 tablespoon whole coriander seed (1/8 ounce; 4g)
• 1 teaspoon whole cumin seed
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• For the Sauce (if using):
• 1 medium yellow onion, grated on the large holes of a box grater
• 1 1/2 cups (350ml) ketchup
• 2 tablespoons (30ml) spicy brown mustard
• 1/3 cup (80ml) dark molasses
• 1/4 cup (60ml) Worcestershire sauce
• 1/4 cup (60ml) apple cider vinegar
• 3/4 teaspoon (4ml) Wright’s or Colgin liquid hickory smoke
• For the Ribs:
• 2 whole racks St. Louis–cut pork ribs (about 2 1/2 pounds/1kg each)
• 1 teaspoon (5ml) Wright’s or Colgin liquid hickory smoke, plus more if needed