The Best Ribs

I suppose I should  tread lightly when saying these are the best ribs, but they are, in my opinion, and the opinion of some friends and family.  Everybody has their own way of cooking ribs but I have found that this recipe delivers in every lip smacking way possible.
I have adapted this recipe from Jane Rodmell's Summer Weekend Cookbook (Mexicali Ribs).  I've changed a few things, as I tend to do but only for the better, again in my opinion. 
When you pick up a rib between your fingers, the meat will not fall off until you put that delicious rib between your lips.  They are so tender without sliding straight off the bone.  They have a beautifully caramlized exterior and a perfectly porkalicious, or shall I say tenderlicious interior.  Wicked spice and flavour. 
You need to slow bake these babies and then pop them on the grill.  Quite often I bake them in the morning, or even the day before, and toss them in the fridge until I'm ready to barbeque.  Total perfection, worth every step.  You have to make these.  A good thing, is a good thing.  These are the best.
p.s. the glaze doesn't look like much but once it hits the spice rub and meat, it transforms into something awesome.  Trust me.  I wouldn't lie about food.  Ever.
p.p.s. click on the pictures for an even bigger better view!

The glorious dry rub

Rub those ribs....rub em' good....

Delicious! Look at the caramalized porky goodness....

 The Best Ribs

Serves 4-6

2 good sized racks of meaty pork back ribs

Spice Rub

Rib Baste

Spice Rub

1 tbsp cumin, ground

1 tbsp, fresh ground pepper

1 tbsp chili powder

2 tbsp paprika

1 tbsp oregano

1 tbsp brown sugar

2 tsp garlic powder

1 tbsp salt

1 tsp cayenne (optional)

Baste

1/4 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup liquid honey

2 tbsp olive oil

1 tbsp hot sauce

2 garlic gloves, crushed (not chopped)

Rib Baste: Combine ingredients in a small saucepan and stir over a low heat until honey and flavours are blended.  Set aside.

Spice Rub: Combine all the ingredients and mix thoroughly.

Preheat the oven to 300 F.  Rub the ribs all over with the dry rub and place in a large roasting pan.  Cover the pan loosely with foil.  Slow roast for 1 1/2 hours.  Remove the foil and roast for 1 additional hour.  Remove from the oven and set aside or refrigerate until ready to barbeque.

Place the ribs on a a lightly oiled grill over medium heat and baste with the Rib Baste.  Grill for about 30 minutes, turning and basting every 5 minutes until caramalized but still a little saucy.