Oven Smoked Ribs With Barista Sauce
1 tablespoon salt
2 tablespoons brown sugar
1 Jar of Bellisari’s Barista Sauce
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons paprika
1 rack of baby back ribs, 2 to 3 pounds
Heat oven to 225 degrees. While oven heats, mix together dry ingredients and prepare the ribs. Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely. Rub the dry ingredient mixture all over the pork.
Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes. Slather the ribs with Bellisari’s Barista Sauce.