Low Iodine Classic St. Louis Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

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Ingredients

4 servings

For the ribs

2 racks st. louis-cut pork spare ribs (about 2.5–3 lb each)

For the dry rub

2 tbsp dark brown sugar
Domino Premium Pure Cane Dark Brown Sugar - 2 LB C&H Premium Pure Cane Dark Brown Sugar Bag - 2 LB Domino Dark Brown Sugar Kroger Dark Brown Sugar C&H Dark Brown Sugar
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1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp black pepper, freshly ground
2 tsp garlic powder
2 tsp onion powder
1 tsp dry mustard
1 tsp cayenne pepper

For the glaze

1 cup barbecue sauce

Instructions

1
Heat the oven to 275°F (135°C). Set a wire rack inside each of two rimmed baking sheets (or use one sheet and cook the racks in batches).
2
Flip each rack of ribs bone-side up. Slide a butter knife under the thin membrane that runs across the back of the bones, then grip it with a paper towel and pull it off in one piece — removing it allows the rub to penetrate and the ribs to cook more evenly.

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