Pork Spare Ribs

These ribs are St. Louis style, drawing heavily from Alton Brown's recipe just no smoker. Instead his oven baby back rib method is used.

Ingredients

• 3 slabs St. Louis style ribs, 2 to 3 pounds each
• 2 teaspoons paprika
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 4 tablespoons kosher salt
• 1/3 cup spicy brown mustard
• Aluminum Foil
• Oven Tray
• Low Carb BBQ Sauce

Instructions

1. Cut the fat back (flap) from the slab
2. Remove the tap layer of fat using a butter knife and paper towel. (Will peel all off in one pull usually.)
3. Remove excess fat
4. Form the rub using the ingredients except the sauce
5. Put the slabs onto sheets of aluminum foil
6. Apply rub deeply into meat
7. Fold the foil neatly around the meat so that the seams are on the upside
8. Put in the fridge for at least an hour
9. Put in over at 250F for 2 hours
10. Open foil and apply BBQ sauce to both sides
11. Wrap back up and put in for another hour
12. Unwrap and put under broiler for 2-5 minutes depending up when it stars to caramelize