Directions

• Preheat oven to 320°F.
• Slice ribs into 4 even slabs.
• Sprinkle rub on both sides of each slab. DO NOT rub.
• Let rest 10 minutes.
• Place trivet on bottom of Dutch oven.
• Add liquid smoke and water.
• Place rib slabs upright in Dutch oven, supporting them with kitchenware such as knives and forks.
• Cover Dutch oven, place in oven, and cook for 2 hours 30 minutes. The end of the bones will become exposed and a toothpick pushed between the ribs should feel like it’s going through butter.
• Meanwhile, make barbecue glaze.
• Remove from ribs oven and place on sheet pan in a single layer. Reserve 1 tablespoon juices from bottom of Dutch oven.
• Preheat broiler for 5 minutes.
• Brush top sides of slabs with barbecue glaze.
• Place pan with rib slabs under broiler.
• Broil until golden brown and a crust has formed.
• Transfer to cutting board, top side down.
• Rest 10 minutes.
• Slice evenly between the ribs.
• Brush both sides with more barbecue glaze.
• Arrange the ribs on a serving platter and serve.
• Barbecue Glaze
• Place a saucepan over medium-high heat.
• Combine the Bbq sauce, ketchup, brown sugar, mustard, cumin, and 1 tablespoon reserved pork juices.
• Bring to a boil, reduce heat, and simmer until glaze thickens. It should coat a spoon inserted and removed from the glaze.
• Remove from heat, stir in lemon juice, and let cool.