Ingredients:

  • 1 cup (240 ml) Soy Sauce
  • 1 cup (240 ml) Worcestershire Sauce
  • 2 tablespoons (24g) Garlic Powder
  • 2 tablespoons (24g) Dry Mustard, such as Coleman's
  • 2 tablespoons (14g) Onion Powder
  • 2 tablespoons (28g) Rib Rub (Aussie Rub is recommended)
  • 2 tablespoons (34g) Kosher Salt
  • 2 tablespoons (30g) Light Brown Sugar, packed
  • 1 tablespoon (6g) Coarsely Ground Black Pepper
  • 1 tablespoon (5g) Cayenne Pepper
  • 1 tablespoon (5g) Ground White Pepper
  • 1 tablespoon (6g) Seafood Seasoning, such as Old Bay
  • 1 teaspoon (2g) Ground Cumin
  • 1 teaspoon (2g) Ginger Powder
  • 4 whole Dried Bay Leaves
  • 4 racks baby back ribs (approximately 2 lbs each)
  • 4 cups (960 ml) BBQ Sauce, such as Sweet Baby Ray's (avoid flavored BBQ sauce)

Instructions:

  1. In a small bowl, combine the soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, black pepper, cayenne pepper, white pepper, seafood seasoning, cumin, and ginger powder. Mix well to combine.
  2. Remove the silver skin from the back of each rib rack using a butter knife and paper towel for grip.
  3. Generously rub the prepared spice mixture all over the ribs, ensuring they are evenly coated.
  4. Place each rack of ribs on a sheet of plastic wrap. Top with a bay leaf per rack. Wrap tightly in the plastic wrap, sealing well to prevent moisture loss.
  5. Preheat the oven to 225°F (107°C). Place the wrapped ribs on a baking sheet and roast in the preheated oven for 2 hours.
  6. Remove the ribs from the oven and let rest, still wrapped, for 10 minutes. Remove the plastic wrap carefully. Place the ribs on a clean baking sheet.
  7. Generously coat the ribs with your chosen BBQ sauce.
  8. If using a salamander, roast on medium heat until the sauce is caramelized, about 3-4 minutes. If using an oven broiler, set the oven to broil. Broil the ribs until the sauce is caramelized, watching carefully to prevent burning (3-4 minutes).
  9. Remove the sauced ribs from the heat and allow to rest for 3-5 minutes. Cut the ribs into individual or small portion sizes. Plate and serve immediately.