• 2 slabs baby back pork ribs (also known as back ribs, loin ribs, back loin ribs)
• ¼ cup paprika (if you're doing the oven method, use smoked paprika)
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 2 tbsp cayenne pepper
• 1½ cups tomato paste
• ¼ cup molasses
• ½ cup dark brown sugar, divided
• ¼ cup apple cider vinegar
• 1 tbsp salt
• 1 tbsp black peppercorns, cracked
• Several pounds each hickory and applewood chunks, or chips if using oven method

Prep

1. Combine ¼ cup of the brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour.
2. Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until reduced by half. Set aside.

Oven procedure

3. Place a ¼ cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
4. Cover roasting pan with aluminum foil and place in the center of a 200°F oven and cook 6 hours, brushing with sauce every hour.
5. Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned.
6. Slice into 1-rib portions and serve warm with remaining sauce.

Traditional procedure

7. Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200°F.
8. Place ribs in smoker and cook 6 hours, brushing with sauce every hour.
9. Brush meat side liberally with sauce and place meat side down on a high grill until well browned.
10. Remove, slice into 1-rib portions, and serve with remaining sauce.