- 2 tablespoons cumin
- 2 tablespoons dry mustard, such as Coleman's
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 3 tablespoons kosher salt
- 1 tablespoons ground black pepper
- 1 tablespoon cayenne pepper
- 4 whole dried bay leaves
- 4 racks baby back ribs
- 4 cups BBQ sauce
- Serving suggestions: fresh cut French fries and coleslaw
Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.
Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.
To prepare the ribs, remove the silver skin from the back or under the rib side. Then rub the trimmed rib racks with the spice mixture. Place the racks onto a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
Remove from the oven and allow to rest for 10 minutes. Place on a cookie sheet and coat with BBQ sauce. Roast, under the salamander on medium heat or in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes.
Remove the sauced ribs and allow to rest, 3 to 5 minutes. Then portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.