Ingredients:
- /4 cup Brown Sugar, packed
- tablespoons Smoked Paprika
- tablespoon Kosher Salt
- tablespoon Black Pepper, freshly ground
- teaspoon Garlic Powder
- teaspoon Onion Powder
- teaspoon Dry Mustard Powder
- /2 teaspoon Cayenne Pepper
- Rack Pork Spare Ribs or Baby Back Ribs (membrane removed)
- /2 cup Apple Cider Vinegar
- /2 cup Apple Juice
- 1/2 cups High-Quality BBQ Sauce
- tablespoons Honey or Maple Syrup
- tablespoon Worcestershire Sauce
Instructions:
- Prep the Ribs: Pat the ribs completely dry with paper towels. Carefully slide a knife under the membrane on the bone side and peel it off.
- Mix the Rub: Combine all dry rub ingredients (Brown Sugar through Cayenne Pepper) in a small bowl.
- Apply the Rub: Generously coat both sides of the ribs with the dry rub, pressing firmly. Allow them to rest at room temperature for 30 minutes.
- First Cook (The Steam-Bake): Preheat oven to 300°F (150°C). Place the seasoned ribs on a large piece of heavy-duty foil (bone-side down). Pour the apple cider vinegar and apple juice around the ribs. Crimp the foil tightly to create a sealed packet.
- Slow Cook: Bake for 3 to 3.5 hours, until the meat is very tender when probed gently.
- Prepare the Glaze: While ribs are baking, combine BBQ sauce, honey, and Worcestershire sauce in a small saucepan and warm gently.
- Glaze and Finish: Carefully unwrap the ribs (watch out for hot steam!). Increase the oven temperature to 400°F (200°C). Brush the ribs generously with the prepared glaze.
- Caramelise: Return the ribs to the hot oven for 10–15 minutes, glazing every 5 minutes until the sauce is sticky, dark, and bubbling.
- Rest and Serve: Rest the finished ribs for 10 minutes before slicing between the bones. Serve immediately.