Baby Back Pork Ribs with Barbecue Sauce

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300°F and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.

2½ Tbsp. sea salt
1 Tbsp. dry mustard
1 Tbsp. ground paprika
½ tsp. ground cayenne pepper
½ tsp. black pepper, freshly ground
8 lbs baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
chicken broth, optional
1½ cups Barbecue Sauce

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4 cup heatproof measuring cup; reserve juices. Let ribs cool completely.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1½ cups. Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate.

Transfer to a platter and serve with additional barbecue sauce.

Makes 8 servings.

Make-Ahead: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.