Sweet and spicey pork ribs

1. Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.

2. Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

3. Heat the oven to 160C and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)

4. Place the ribs in the oven and roast until fork-tender, about 1 1/2 to 2 hours. Meanwhile, make the sauce.

5. For the barbecue sauce:

6. Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 1 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.

7. Heat the oven to 200C.
Remove the ribs from the foil, brush them with some of the sauce and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through about 20-30 minutes.