Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 45g
- Carbohydrates: 35g
- Fat: 35g
- Fiber: 2g
- Sodium: 950mg
Ingredients
- 2 racks (about 2.5-3 pounds each) pork baby back ribs or spare ribs
- 1 tablespoon brown sugar, packed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
- 1 cup your favorite BBQ sauce (store-bought or homemade)
- 2 tablespoons honey or maple syrup (optional, for extra glaze)
Instructions
- Prepare the Ribs: Carefully remove the thin membrane from the back of each rack of ribs. To do this, slide a knife under the membrane at one end of the rack, then grip it with a paper towel and pull it off. This step is crucial for tender ribs. If you have trouble, ask your butcher to do it for you.
- Make the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Mix well until all ingredients are evenly distributed.
- Season the Ribs: Pat the ribs dry with paper towels. Generously rub the spice mixture all over both sides of the ribs, ensuring an even coating. For best results and deeper flavor, you can cover the seasoned ribs and refrigerate them for at least 2 hours, or preferably overnight. If not marinating, proceed directly to the next step.
- Preheat Oven and Prepare for Baking: Preheat your oven to 275°F (135°C). Line a large baking sheet with heavy-duty aluminum foil, ensuring enough overhang to wrap completely around the ribs. Place a wire rack on top of the foil-lined baking sheet. This allows for even air circulation around the ribs.
- First Bake (Wrapped): Place the seasoned ribs on the wire rack. Pour the apple cider vinegar into the bottom of the foil-lined baking sheet, under the wire rack (this creates steam for extra tenderness). Tightly wrap the ribs in the aluminum foil, sealing the edges to create a packet. Ensure no steam can escape.
- Slow Bake: Bake the wrapped ribs in the preheated oven for 2.5 to 3 hours. The exact time will depend on the thickness of your ribs. They are ready when the meat is very tender and has pulled back from the ends of the bones, but not falling apart entirely.
- Prepare the Glaze: While the ribs are baking, in a small bowl, whisk together your favorite BBQ sauce and the optional honey or maple syrup. Set aside.
- Second Bake (Unwrapped and Glazed): Carefully remove the baking sheet from the oven. Increase the oven temperature to 375°F (190°C). Unwrap the foil from the ribs, being careful of the hot steam. Discard any accumulated liquid in the foil.
- Baste and Caramelize: Brush a generous layer of the BBQ sauce mixture over the top of the ribs. Return the unwrapped ribs to the oven (still on the wire rack over the foil-lined baking sheet). Bake for another 20-30 minutes, basting with more BBQ sauce every 10 minutes, until the sauce is sticky, caramelized, and slightly browned. Watch carefully to prevent burning.
- Optional Broil for Extra Crispness: For an even crispier, more lacquered finish, you can briefly broil the ribs for 2-5 minutes at the very end. Keep a very close eye on them, as BBQ sauce can burn quickly under the broiler.
- Rest and Serve: Once the ribs are beautifully glazed, remove them from the oven. Let them rest for 10-15 minutes before slicing between the bones and serving. Resting allows the juices to redistribute, resulting in more tender and flavorful ribs.
Cooking Tips and Variations
