Ingredients:

  • 1/4 cup Light Brown Sugar, packed
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Coarse Kosher Salt
  • 1 tablespoon Black Pepper, freshly ground
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 2 racks Pork Spare Ribs or Baby Back Ribs
  • 1 tablespoon Apple Cider Vinegar
  • 1 cup Apple Juice or Beer (Lager preferred)
  • 1 large sheet Heavy-Duty Aluminium Foil
  • 1 1/2 cups Ketchup
  • 1/2 cup Apple Cider Vinegar (for sauce)
  • 1/3 cup Molasses
  • 1/4 cup Light Brown Sugar, packed (for sauce)
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Smoked Paprika (for sauce)
  • 1/2 teaspoon Garlic Powder (for sauce)
  • Pinch of salt and pepper (for sauce)

Instructions:

  1. Remove the thin, papery membrane from the bone-side of the ribs using a paper towel for grip. Trim off any excess, floppy fat.
  2. Mix together all dry rub ingredients (Brown Sugar, Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Cayenne). Generously coat both sides of the ribs with the dry rub.
  3. Wrap the rubbed ribs tightly in plastic wrap and allow them to rest in the refrigerator for at least 1 hour, or ideally overnight.
  4. Preheat oven to 275°F (135°C). Place the ribs meat-side up in the centre of a large, heavy-duty foil-lined baking tray.
  5. Lightly spritz the ribs with the apple cider vinegar. Pour the apple juice or beer into the bottom of the tray (around the ribs). Tightly wrap the entire tray with another layer of foil to create a steamy environment.
  6. Bake for 3 to 4 hours. The ribs are done when a skewer inserted between the bones meets very little resistance, or the internal temperature is around 195°F (90°C).
  7. While the ribs cook, prepare the sauce: Combine all BBQ sauce ingredients in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook gently for 15-20 minutes until thickened to a glaze consistency. Set aside.
  8. Carefully remove the ribs from the oven and unwrap. Increase the oven temperature to 375°F (190°C).
  9. Brush a generous layer of BBQ sauce over the top of the ribs. Return the unwrapped ribs to the oven for 15-20 minutes to set the glaze.
  10. Apply a second, thick layer of sauce and cook for a final 5-10 minutes until the glaze is sticky, bubbling, and slightly charred at the edges.
  11. Let the ribs rest for 10 minutes before slicing between the bones and serving.