- 10 minutes
- 105 minutes
- 6 servings
Line a baking sheet with aluminum foil, shiny side out, and set a cooling rack on top. Pat the ribs dry with a paper towel.
- Take a look at the bony side of the ribs. If there is a tough membrane, begin by removing it. Starting at one end, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasp the membrane with a paper towel and pull it toward the other end of the rack, completely removing it.
In a small bowl, stir together the spice rub and the smoked paprika. Sprinkle the ribs with this mixture and spread with your fingers to make certain the rub adheres to the meat. Coat both sides evenly. (This can be done the day ahead. Wrap the seasoned ribs in plastic wrap and refrigerate.) Place ribs, meaty-side up, on top of the cooling rack.
- Place the oven rack 4 to 5 inches below the broiler heating element. Preheat the broiler. Broil the ribs, meaty-side up, for about 5 minutes or until the ribs are evenly browned. Remove the ribs from the broiler and set aside.
- Adjust an oven rack to the middle of the oven. Preheat the oven to 300°F.
Roast the ribs for about 1 1/2 hours. After the first 45 minutes, brush the ribs with barbecue sauce, and then cover the ribs with tent of aluminum foil.
- Increase the oven temperature to 325°F and continue roasting the ribs. The ribs are done when a knife slides easily into the thickest part of the meat. You can also use a knife to peek into the cooked meat to make certain that no pink remains.
- Remove the ribs from the oven. Set aside, covered, for about 10 minutes. Then cut between the bones to separate the individual ribs.
- Transfer the ribs to a serving platter. Serve while hot with extra barbecue sauce for dipping.