The original recipe that I found online was packed with too much sugar, however, I have adjusted the recipe. There are two parts to it: the spice mixture for the ribs and the barbecue sauce. There will be leftovers of both. Perhaps barbecued chicken?

Ingredients for the ribs: Mix together:

2-3 pounds of baby back ribs

2 teaspoons kosher salt

1 tablespoon garlic powder

1/2 -1 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground mustard powder

1/4 teaspoon cayenne pepper

Ingredients for the sauce:

1 and 1/2 cups ketchup

1/4 cup packed brown sugar

1/2 cup water

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon molasses

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground mustard

1/4 teaspoon paprika

Directions: Preheat oven to 300*F. Line a baking sheet with aluminum foil leaving an overhang on both sides. This will be uses as a pouch for the ribs.

If your ribs have a membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.

Rub the spice mixture over the ribs on both sides.

Place the ribs on the prepared baking sheet. Cover them with the foil and bake until very tender, about 2 hours.

While the ribs roast, combine the sauce ingredients in a pan, and bring the mixture to a boil. Reduce the heat to low and let simmer, stirring occasionally until thickened, about 1 hour.

When the ribs are ready, remove the pouch from the oven, open it, take out the ribs and place them on a dry baking sheet. Do not save the cooking juices.

Turn the oven to broil.

Brush both sides of the ribs with the sauce.

*Broil the ribs until the sauce just starts to caramelize. Serve hot. (Or, finish up on the grill.)