Oven baked BBQ Pork Ribs

Well... I forgot to take a nice picture of the ribs.  So we have this half eaten picture from the first day.  I meant to set them up nice when we finished our leftovers... oh well.  You get the idea.

Giant Eagle has buy one get one pork sometimes... this week - I think it's this week still going on until Thursday - they had boneless pork ribs buy one get one and they had boneless pork chops buy one get one.  So pork chop recipes to come maybe later this week.  The ribs were Friday.

Recently I have gone from using allrecipes.com to using the foodnetwork.com.  I'm not sure if this was a good switch or not.  I tried a Barbeque Pork Spare Ribs recipe from there and was not a huge fan.  Actually, the recipe had two mini-recipes, and I only followed one of them.  I made the "rub" and used KC Masterpiece for the BBQ sauce.  I figured using one or the other was good enough.  Anyway, the "rub" was a mix of a bunch of spices, as pictured below...

I just thought it was crazy how many things were in this, and thought a picture was necessary.  10 things to mix together just to rub on the ribs, not even including the sauce.  I halved everything and still had way too much.  Used even less than half of the peppers to make sure it wouldn't be too spicy.  It was still a little too spicy for me.

Dry Rub for BBQ Pork Spare ribs:
•1 Tbsp. salt
•2 tsp. black pepper
•1/2 tsp. cayenne pepper
•2 Tbsp. brown sugar
•1 1/2 tsp. ground cumin
•1 tsp. ground allspice
•1 Tbsp. chili powder
•1 1/2 Tbsp. paprika
•1 tsp. garlic powder
•1/2 tsp. dry mustard

I preheated the oven to 325°.  Then I mixed the ingredients for the rub in a bowl and lined a pan with foil.  I rubbed each rib with this and then put them very close in the foil lining.  Before putting them in the oven I got another piece of foil and put it on top and sealed it around the edges.  I started cooking them for about 10 minutes, then took them out to brush with sauce for the first time.  I brushed just enough to cover them completely with a very thin layer.  I let them cook like this for an hour, then turned the temp. down to 300°, brushed with sauce again, recovered and cooked for another hour and twenty minutes.

Verdict:
Nick liked them.  He said he would've said to save the recipe, except he knew I didn't like them.
I wasn't such a fan.  The rub was too much for me.  Next time (this was BOGO, remember!) if I used the same rub I would not put as much on.  Those ribs up there in that picture are pretty covered.  The sauce was good with some of the rub in it, but there was too much cooked onto the ribs.  OR - simpler is better.  I think I'd rather just find a new rub with fewer ingredients that might be better.  This post will have to have a sequel.