BBQ Pork Ribs & BBQ sauce (Recipe)

For any game day, one of the main attractions in my household is the food. For the last "big game," I wanted to make some pork ribs that were slow cooked, and not quite falling off the bone, but tender with a good chew and fantastic flavor. This is a simple, no grilling method to keep everything clean and tidy.

Here's what you'll need for the ribs and rub:
1 rack of St. Louis cut or baby back pork ribs
1/2 cup brown sugar, packed
2 tbsp. smoked paprika
2 tbsp. sweet paprika
2 tbsp. ground cumin
2 tbsp. ground coriander
2 tbsp. mustard powder
2 tbsp. pepper
2 tbsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder

Here's what you'll do:
- Coat the rib rack with rub, wrap with foil and let sit overnight in the fridge.
- When ready to cook, preheat the oven to 300 degrees.
- Do NOT unwrap the ribs, place on a cookie sheet and into the oven for 90 minutes.
- Let rest for 10 minutes, then unwrap, cut between each bone and serve.
- For a nice glaze, unwrap the ribs just enough so the top is facing up. Brush a light coating of BBQ sauce (recipe below) over the top and broil it for about 3 minutes. Then remove from oven, let rest for 10 minutes and serve.
- Any leftover rub can be placed in a baggie and used for any other protein. It's great on chicken and fish too.

Here's what you'll need for the BBQ sauce:
1 1/2 cup ketchup
1/2 cup brown sugar, packed
1/8 cup apple cider vinegar
1/8 cup molasses
1/8 cup dijon mustard
1/8 cup Worchestershire sauce
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. smoked paprika
1 tsp. pepper
1 tsp. salt

Here's what you'll do:
- Dump everything into a medium-sized pot.
- Bring to a simmer over medium heat.
- Whisk until everything is dissolved and well incorporated; about 3 minutes.
- Let cool, pour into a squeeze bottle and serve.
- This keeps in the fridge for at least a month.