Method

Mix all dry rub ingredients together. Pat ribs completely dry. Apply a generous, even coat of the dry rub all over both sides of the ribs, pressing it in firmly. Wrap in foil and refrigerate at least 2 hours, ideally overnight.
About 5 min
Oven method: Preheat oven to 150°C/300°F. Place ribs meat-side down on a foil-lined baking tray. Cover tightly with foil. Bake for 3–3.5 hours. The ribs are done when the meat has pulled back from the bone tips by 1–2 cm and a toothpick slides in with no resistance.
About 11 min
Make the BBQ sauce: combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 15 minutes, stirring frequently, until thickened to a glossy, coating consistency.
About 11 min
Remove ribs from the oven. Uncover. Brush generously with BBQ sauce on both sides.
About 11 min
Increase oven to 220°C/425°F (or move to a hot grill). Cook the sauced ribs uncovered for 10–15 minutes, turning once, until the sauce is caramelised and sticky. Keep a close eye — the sugar in the sauce burns easily.
About 11 min
Rest 5 minutes. Slice between each rib bone and serve with extra BBQ sauce, coleslaw and corn on the cob.
About 3 min

Nutrition per serving (estimate)