¼ cup brown sugar
2 tablespoons Smoked Spanish paprika
1 tablespoon chipotle powder
2 tablespoon garlic powder
2 teaspoons allspice
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
1 rack baby back ribs
For the glaze
1 tablespoon canola oil
2 teaspoons ginger
2 cloves garlic, smashed
2 ½ cups Dr. Pepper
1 cup ketchup
¼ cup brown sugar
2 tablespoons yellow mustard
1 tablespoon worcestershire sauce
¼ cup apple cider vinegar
1 tablespoon sesame oil
1 tablespoon white sesame seeds, for garnish
1 tablespoon black sesame seeds, for garnish
1 small bunch scallion, green parts finely chopped, for garnish
In a bowl, combine the brown sugar, smoked spanish paprika, chipotle powder, garlic powder, allspice, salt, pepper. Coat the ribs evenly with the spice rub and wrap tightly in plastic wrap. Place on a baking tray and refrigerate for at least 4 hours up to overnight.
Preheat the oven to 300 degrees. Place the ribs on a roasting pan lined with aluminum foil, meat side up. Pour in a ½ cup of Dr. Pepper into the pan and cover tightly with foil.
Place into the oven.
In a sauce pot, heat the canola oil over medium heat. Cook the ginger and garlic until fragrant, about 3 minutes. Add the Dr. Pepper, ketchup, brown sugar, yellow mustard, worcestershire, vinegar, and sesame oil. Bring to a boil then lower the heat to low until the sauce begins to thicken, about 20 minutes. Remove from heat.
After 1 ½ hours, remove the ribs from the oven and brush on half the glaze to the top and bottom of the ribs. Place ribs back in the oven uncovered and cook for an additional 30 minutes. Remove the ribs from the oven and coat with more glaze. Place ribs back in the oven and cook until tender, about 30 more minutes. Take ribs from the oven and coat once again with glaze on both sides and place under the broiler for 3-4 minutes on each side. Slice ribs and garnish with sesame seeds and scallion. Cook with soul. Eat with pleasure!