Earls Pork Back Ribs

Ingredients

• 4 racks of Earls pork back ribs

Rib Rub:

• 2 tablespoon paprika
• 1 tablespoon brown sugar
• 2 teaspoon salt
• 2 teaspoon chili powder
• 2 teaspoon coarse black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Barbecue Sauce:

• 1 1/2 cup ketchup
• 1 cup apple juice
• 2 tablespoon molasses
• 2 tablespoon Kahlua
• 1 1/2 tablespoon Worcestershire sauce
• 1 1/2 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon chili powder

Directions

Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours. Roast ribs on a foil lined baking sheet at 350°F (180°C) for about 1 1/2 hours. Cover loosely with foil if ribs are browning too quickly. Meanwhile, in a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat to low and simmer uncovered 30-40 minutes or until sauce thickens slightly; stirring occasionally.  Remove ribs from oven when done. Place ribs on pre-heated barbecue about 5-8 minutes per side, basting frequently with warm sauce.