4 racks pork loin back ribs (baby back) or 2 racks pork spareribs (about 8 lb. total), fat trimmed
About 6 tablespoons spice rub (recipes follow)
1 1/3 cups glaze (recipes follow)
How to Make It
Rinse ribs and pat dry. Rub spice mixture over both sides.
Line two 12- by 17-inch baking pans with foil. Set a rack in each and lightly coat with cooking oil spray. Set ribs, meaty side up, in a single layer on racks.
Bake in a 425° oven until ribs are lightly browned on top, 20 to 30 minutes. Turn each slab over and switch pan positions. Continue baking until ribs are browned, 20 to 30 minutes longer.
Brush generously with glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, 6 to 12 minutes. Turn ribs over and brush generously with more glaze. Bake, basting occasionally, until glaze is browned and meat between ribs is no longer pink in the center (cut to test), 6 to 12 minutes longer.
Transfer ribs to a board. Let rest 5 minutes. Cut between ribs.
Chili-cumin rub. Mix 3 tablespoons chili powder, 3 tablespoons coarse salt, and 2 tablespoons cumin seeds.