Kansas Dry Rub Ribs

Serves: to serve 6

Prep Time: 10 Minutes + waiting

Cook Time: 3 Hours

Ready In: 3 hrs 10 mins
+ waiting

FOR THE RUB

1 lb - brown (turbinado) sugar

1 tablespoon - cayenne pepper

1 tablespoon - smoked paprika

1 tablespoon - garlic powder

1 tablespoon - onion powder

1 tablespoon - salt

2 teaspoons - freshly ground black pepper

FOR THE RIBS

4 lb - Kansas City style pork ribs

Combine all of the rub ingredients in a bowl and mix well. Place the ribs in a large bowl and generously sprinkle the dry rub mix over them. Rub the powder into the meat, making sure each rib is well coated. Cover the bowl with a plate and place it in the fridge overnight to develop the flavours.
Lay a large sheet of aluminium foil on a work-surface and place the ribs on it, leaving about 3" (7.5cm) around the sides. Sprinkle some more of the rub over the ribs, then place another sheet of foil of equal size on top. Fold in the edges several times to create a sealed envelope.
Place the big foil envelope on a rack above your oven tray, then cook the ribs in a preheated very cool oven (Mk ½ - 250ºF - 120ºC) for 3 hours. Remove the tray from the oven and VERY CAREFULLY open the aluminium envelope (the ribs will be very, very hot, so please take care).
You'll see, at this stage, that the meat is incredibly tender (the slow cooking renders much of the fat). You can either throw the ribs on the BBQ for a few minutes to add that authentic BBQ flavour or serve them straight from the oven. They'll be totally delicious no matter what your preference.