Ingredients:

For the Ribs:

2 to 2 1/2 pounds baby back pork ribs

Salt and black pepper (to taste)

For the Sweet and Spicy Barbecue Sauce:

1 tablespoon olive oil

1/4 cup finely diced onion

1/2 teaspoon ground cumin

1/2 cup ketchup (homemade if possible)

1 tablespoon hot chili sauce (Sriracha recommended)

2 tablespoons light brown sugar

1 tablespoon apple cider vinegar

Salt and ground pepper (to taste)

Directions:
Prepare the Ribs:

Preheat the Oven: Set the oven to 275°F (135°C).

Prepare the Ribs: Remove the thin membrane from the back of the ribs (if present). This step is important for tender, fall-off-the-bone ribs. Check out a how-to video if you're unfamiliar with the technique.

Season: Generously season both sides of the ribs with salt and black pepper. If you're using a spice rub, apply it now.

Place the Ribs in the Pan: Put the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. You may need to cut the ribs in half to fit into the pan. Cover tightly with aluminum foil.

Bake: Roast the ribs in the preheated oven for 2 ½ to 3 ½ hours. Check after 2 hours to monitor the cooking progress. The ribs are ready when the meat is tender and pulls away easily from the bones.

Make the Barbecue Sauce:

Cook the Onions: In a saucepan, heat olive oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 5-8 minutes.

Add the Spices: Stir in ground cumin and cook for another 30 seconds to release the flavors.

Make the Sauce: Add ketchup, hot chili sauce (Sriracha), brown sugar, and apple cider vinegar to the saucepan. Stir to combine and season with salt. Let it simmer for about 2 minutes and then set aside.

To Finish the Ribs:

Remove from Oven: Take the ribs out of the oven and discard the aluminum foil.

Brush with Sauce: Generously brush both sides of the ribs with the barbecue sauce.

Optional Broiling Step: For a caramelized finish, move an oven rack near the top of the oven, turn the broiler on high, and broil the ribs for 3-4 minutes, or until the sauce starts to bubble and caramelize. Keep an eye on them to prevent burning.

Storing and Reheating:

Refrigerating: Store any leftover ribs in an airtight container in the fridge for up to 3 days.

Freezing: You can also freeze the ribs wrapped in foil or freezer paper and in an airtight container for up to 3 months. When you're ready to eat, thaw in the fridge and reheat.

Reheating: Wrap the ribs in foil or parchment paper and place them in a 300°F oven for about 30 minutes. If desired, brush with warmed extra sauce before serving.

Enjoy these perfectly tender, flavorful ribs with your favorite side dishes like mashed potatoes, coleslaw, or grilled vegetables!