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Ribs with Carolina Barbecue Sauce


3 tablespoon(s) paprika
1/2 teaspoon(s) cayenne (ground red) pepper
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) dry mustard
1/2 teaspoon(s) ground cumin
1 tablespoon(s) packed brown sugar, for sauce
2 teaspoon(s) packed brown sugar, for dry rub
Kosher salt
2 rack(s) (2 to 2 1/2 pounds each) St. Louis-style pork ribs
1 cup(s) boiling water
3/4 cup(s) cider vinegar
3 tablespoon(s) ketchup
1/2 teaspoon(s) crushed red pepper


Prepare dry rub: In bowl, combine paprika, cayenne, celery salt, mustard, cumin, 2 teaspoons brown sugar, 1 1/2 teaspoons salt, and 2 teaspoons black pepper. In large roasting pan, place ribs side by side; rub with dry rub. Cover; refrigerate at least 1 hour or up to 1 day.
Preheat oven to 350 degrees F. Uncover ribs and add boiling water to pan. Cover pan tightly with foil. Bake 1 hour 30 minutes or until tender. Uncover ribs.
Meanwhile, prepare outdoor grill for direct grilling on medium-low. Prepare sauce: In bowl, stir vinegar, ketchup, red pepper, and remaining brown sugar.
Grill ribs, bone side down, 5 minutes, brushing with sauce. Turn ribs over; grill 5 minutes, brushing with sauce. Repeat.

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