Travers de porc cuits au four

Ingrédients

• 1/4 cup brown sugar (packed)
• 1 tablespoon smoked paprika (or sweet)
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne powder (or chili powder)
• 1/2 teaspoon ground nutmeg
• 3 pounds pork spareribs (or baby back ribs)
• 1/2 cup barbecue sauce

Préparation

1. 1

   Heat the Oven – Set the oven rack to the center position. Heat it to 275ºF (135ºC).

2. 2

   Make the Seasoning – In a medium bowl, mix together the brown sugar, paprika, salt, pepper, mustard powder, garlic powder, onion powder, cayenne, and nutmeg.

3. 3

   Prepare the Ribs – Remove the silverskin from the ribs if still attached. Dry the surface with a paper towel.

4. 4

   Season the Surface – Evenly apply the dry rub to the underside and then to the top of the ribs. Add just enough so that it sticks to the surface, and stop once it begins to fall off. A single rack needs about ½ cup of rib rub.

5. 5

   Cover and Bake – Transfer the ribs meat-side up to a rimmed baking sheet. If needed, cut the rack in half to fit the pan. Tightly cover the pan with foil. Bake until the meat falls off the bone and the thickest part of the ribs reaches at least 200 (93ºC) on a meat thermometer, about 2 to 3 ½ hours.When baking is complete, carefully remove the foil, opening it so that the steam exits away from you. There will be a lot of juice at the bottom of the pan.

6. 6

   Add Sauce and Broil – Carefully transfer the ribs to a new sheet pan. Brush the barbecue sauce on the underside, then flip and brush the sauce on the top. Broil in the center of the oven until the sauce is caramelized, about 5 minutes.

7. 7

   To Serve – Rest the meat on a cutting board for at least 10 minutes, then slice and serve.