Cincinnati Dry Ribs

This is for the Who Dey Nation. The spice rub is based on the spices found in Skyline Chili, with a couple of things that work with the porky goodness of the baby back ribs. I hope you like it. I got the ribs from American Heritage Farm at the Warrenton Farmers Market.

2 racks baby back ribs (from American Heritage Farm)
1/4 cup brown sugar
2 teaspoons cocoa powder
1/2 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
2 teaspoon cumin
1/4 teaspoon allspice
1/2 teaspoon clove
2 tablespoons worstershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili powder
2 tablespoons liquid butter

8 ounces apple cider vinegar

Favorite BBQ sauce

Preheat oven to 290.

Pull silver skin from back of ribs.

In a bowl, mix brown sugar and all the spices and cocoa powder.

Coat ribs with worstershire sauce.

Coat ribs with spice rub and pat on to cover thoroughly on both sides.

Cover baking sheet with foil; make sure half of the foil overlaps the sides.

Add apple cider vinegar to bottom of pan; set ribs on pan, bone side down.

Bring up foil to make a tent. That allows steam to escape.

Cook for 2 1/2 hours adding 1/4 cup of vinegar every hour. You should be able to twist a bone with a pair of tongs.

Coat with favorite favorite BBQ sauce and cook for 10 minutes so sauce can set.

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