Martha Stewart Living, 2005
Makes 6-8 servings
2 cups Barbecue Sauce
8 pounds (4 racks) pork ribs rinse, pat dry
1/4 cup pack dark brown sugar
1/4 cup paprika
4 1/2 teaspoons salt
1 tablespoon unsweetened cocoa
2 teaspoons cayenne pepper
1 teaspoon ground cumin
We used racks of Saint Louis-style pork ribs, a cut that has the brisket bone removed and the meatier center portion intact. You can substitute baby backs or spareribs. If you use baby backs instead, you'll want to cook them far a shorter amount of time; spareribs take sightly longer.
Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through sieve.) Stir to combine.
Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
Preheat oven to 350°, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425° and continue with last step.
Preheat oven to 425"- Let ribs stand at room temperature 2O minutes.
Brush both sides of ribs with barbecue sauce. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
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