Don’t be afraid to use a bottled BBQ sauce – make it own with the addition of a special rub.

Ingredients:

• 2 1/2 Tab kosher salt
• 1 Tab dry mustard
• 1 Tab paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 c port
• 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
• Low-salt chicken broth (optional)
• 1 1/2 c KC Masterpiece barbecue sauce plus more

Directions:

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small bowl.
3. Place each rack of ribs on a double layer of foil.
4. Sprinkle rub all over ribs.
5. Place in ovenproof dish.
6. Add port,.
7. Cover tightly with foil.
8. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.
9. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup.
10. Reserve juices.
11. Let ribs cool completely.
12. When ready to serve, mix reserved liquid with BBQ sauce.
13. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

DO AHEAD: Ribs can be baked up to 3 days ahead.

Serves: 8 – 10

Source:  Villa Park Women’s League Gourmet:  Picnic in the South – June 2015