1/2 cup light brown sugar
2 tablespoons Spanish paprika
2 tablespoons kosher salt
1 tablespoon chile powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1/2 teaspoon ground cinnamon
2 racks (4 to 5 pounds each) pork spareribs
1 (15-ounce) can tomato puree
1 cup molasses
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
4 cloves garlic, grated
Make extra of this rub and keep it in a tight fitting container.
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