2 baby back ribs

For the pork rub
2 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. dried oregano
1 tsp. cayenne
½ tsp. salt
½ tsp. pepper
1 tbsp. olive oil

For glaze

4 oz. Baba’s all-purpose FujiFuji sauce original
2 tbsp. soy sauce
1 tbsp. dark muscovado sugar

1. Preheat the oven to 170º Celsius.
2. For the glaze, place a small saucepan over a low heat. Mix all the glaze ingredients in the pan then heat through for about 2 minutes. Transfer the sauce into a bowl to cool.
3. For the pork rub, combine all the dry ingredients. Next, rub the oil over the ribs (back and front) followed by evenly rubbing on the dry seasoning.
4. Place a long sheet of baking paper over a long sheet of kitchen foil, then sit a pork rib on top, front side down. Spread 1 tbsp. of the glaze on the back of the ribs followed by 2 tbsp. of the glaze on the front side. Wrap tightly like a parcel. Repeat for the other rib.
5. Place the ribs on a baking tray and cook in the centre of the oven for 2 ½ hours or until tender.
6. Once tender, remove the pork from the oven gently peel away the foil and baking. Brush about 2 tbsp. of the glaze on top of each rib. Gently transfer the ribs on to a serving tray.
7. Pour the juices remaining in the baking paper into a saucepan followed by any leftover glaze. Heat up slowly on a low heat then pour into a small pot.
8. Serve the ribs and sauce immediately and enjoy!