Lunch: Low and Slow Ribs

Recipe by Woman's Day Staff These tender, mouth-watering ribs are all about the sauce; a thick and tangy combination of barbecue sauce, chili powder, onion powder and the secret weapon: pumpkin pie spice.

Ingredients

1 tbsp. each seasoned salt and sugar
1 1/2 tsp. each salt-free chili powder and onion powder
1/2 tsp. pumpkin pie spice
2 rack baby-back ribs
1/2 c. water
1/2 c. barbecue sauce

Instructions

Heat oven to 300 °F. You'll need a large roasting pan and a rack.
In a cup, mix seasoned salt, sugar, chili and onion powders, and pumpkin pie spice. Rub all over ribs; place ribs rounded side up on rack in pan.
Pour water into bottom of roasting pan; cover with foil and bake 2 1 ∕2 to 3 hours until ribs are very tender.
Heat outdoor grill. Brush ribs with 1 ∕2 the barbecue sauce. Grill 5 minutes or until lightly charred, turning as needed and brushing with remaining sauce. Cut into individual ribs to serve.

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