Oven Barbecue Pork Ribs

subheading: For the Spice Rub:

⅓ cup paprika (2 ¼ ounces; 65g)

¼ cup dark brown sugar (2 ounces; 55g)

¼ cup Diamond Crystal kosher salt (1 ½ ounces; 40g); for table salt, use about half as much by volume or the same weight

2 tablespoons whole yellow mustard seed (¼ ounce; 8g)

2 tablespoons granulated garlic powder (¼ ounce; 8g)

1 tablespoon onion powder (⅛ ounce; 4g)

1 tablespoon dried oregano (⅛ ounce; 4g)

1 tablespoon whole coriander seed (⅛ ounce; 4g)

1 teaspoon whole cumin seed

1 teaspoon red pepper flakes

1 teaspoon freshly ground black pepper

subheading: For the Sauce (if using):

1 medium yellow onion, grated on the large holes of a box grater

1 ½ cups (350ml) ketchup

2 tablespoons (30ml) spicy brown mustard

⅓ cup (80ml) dark molasses

¼ cup (60ml) Worcestershire sauce

¼ cup (60ml) apple cider vinegar

¾ teaspoon (4ml) Wright’s or Colgin liquid hickory smoke

subheading: For the Ribs:

2 whole racks St. Louis-cut pork ribs (about 2 ½ pounds/1kg each)

1 teaspoon (5ml) Wright’s or Colgin liquid hickory smoke, plus more if needed

Directions at seriouseats.com

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