2 x 1kg American baby pork ribs, brought to room temperature before cooking
2 tbsp smoked paprika
1 tsp white pepper
2 tsp sea salt
1 tsp caster sugar
1 tsp dried oregano
1/2 tsp dried thyme
100g brown sugar
2 cloves garlic, grated
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
1 tsp BBQ spice rub
Preheat oven to 180°C.
Insert a wire rack into a lined baking dish, and place your ribs on top.
In a small bowl, mix together the rub ingredients, reserving 1 tbsp of it for the glaze.
Rub the rest of the mixture onto both sides of the ribs with a drizzle of olive oil.
Place into the oven for 30 minutes.
Meanwhile, place the glaze ingredients and the reserve tablespoon of rub into a small, non-stick saucepan and stir over a medium-to-high heat until the sugar has dissolved and the vinegar has cooked off. Set aside.
After 30 minutes, remove the ribs from the oven and cover with half of the glaze mixture. Increase the oven temperature to 200°C and place the ribs back in to cook for a further 30 minutes.
Remove from the oven and slice. Cover with the remaining glaze.