Ingredients:

  • 1/2 cup Brown Sugar (for rub)
  • 1/4 cup Smoked Paprika (for rub)
  • 2 tablespoons Kosher Salt (for rub)
  • 1 tablespoon Coarse Black Pepper (for rub)
  • 1 tablespoon Garlic Powder (for rub)
  • 1 teaspoon Onion Powder (for rub)
  • 1/2 teaspoon Cayenne Pepper (for rub)
  • 1 rack Pork Spareribs (St. Louis cut or Baby Backs, approx. 3 lbs)
  • 1/2 cup Apple Cider Vinegar (for steaming)
  • 1 1/2 cups Ketchup (for sauce)
  • 1/2 cup Apple Cider Vinegar (for sauce)
  • 2 tablespoons Worcestershire Sauce (for sauce)
  • 1/4 cup Dark Molasses (for sauce)
  • 1/4 cup Light Brown Sugar (for sauce)
  • 1 tablespoon Dijon Mustard (for sauce)
  • 1 teaspoon Smoked Paprika (for sauce)
  • 1/4 teaspoon Cayenne Pepper (for sauce)
  • Salt and Black Pepper (to taste, for sauce)

Instructions:

  1. Pat the ribs completely dry with paper towels. Gently remove the thin membrane (silverskin) from the bone side using a butter knife to lift an edge, then pull it off using a paper towel for grip.
  2. Combine all Dry Rub ingredients thoroughly in a bowl. Generously coat all sides of the ribs with the rub, pressing it in firmly.
  3. Wrap the rubbed ribs tightly in plastic wrap or foil and refrigerate for a minimum of 2 hours, or ideally overnight.
  4. Preheat oven to a low temperature (275°F / 135°C). Place the ribs bone-side down in a roasting pan. Pour the 1/2 cup of Apple Cider Vinegar around the base of the ribs. Cover the pan very tightly with heavy-duty foil.
  5. Bake for 3 to 3.5 hours, or until the meat has pulled back visibly from the bone tips and is very tender when prodded.
  6. While the ribs cook, make the BBQ sauce: Combine all BBQ Sauce ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and let it gently bubble for 15 minutes until slightly thickened. Set aside.
  7. Carefully remove the ribs from the oven. Discard the accumulated liquid. Brush the top side liberally with about 1/3 of the BBQ sauce.
  8. Increase the oven temperature to 375°F (190°C) OR move the ribs to a medium-hot grill/smoker. Cook for another 15–20 minutes, basting with more sauce every 5 minutes until the sauce is sticky, slightly caramelized, and beautifully glossy.
  9. Let the finished ribs rest, tented loosely with foil, for 10 minutes before slicing between the bones. Serve with the remaining warm sauce on the side.