1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

2 pounds country-style pork ribs

3/4 cup tomato-based barbecue sauce, divided

1. Arrange a rack in the middle of the oven and heat the oven to 300 F. Place 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground mustard powder, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon smoked paprika in a small bowl and stir to combine.

2. Pat 2 pounds country-style pork ribs dry with a paper towel and place in a roasting pan or a rimmed baking sheet lined with foil. Coat the ribs all over with the spice mixture and arrange in a single layer.

3. Cover the roasting pan or baking sheet tightly with aluminum foil. Bake until the meat starts to become tender, 2 to 2 1/2 hours. Uncover and transfer the ribs to a large plate. Pour off any accumulated liquid in the roasting pan or baking sheet and pat dry with paper towels.

4. Return the ribs to the roasting pan or baking sheet in a single layer. Brush all over with 1/2 cup of the barbecue sauce. Reduce the oven temperature to 250 F. Return the ribs to the oven and bake uncovered until fork tender, 45 minutes to 1 hour.

5. Turn on the broiler to HIGH and broil until the barbecue sauce begins to caramelize, 2 to 3 minutes. Brush the ribs with the remaining 1/4 cup barbecue sauce and let rest for 5 minutes before serving.

Recipe notes: Leftover ribs can be refrigerated in an airtight container for up to three days.

(Nicole Rufus is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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