Ingredients:

  • 2 full racks (approx. 2.2 kg / 5 lbs) Pork Baby Back Ribs or St. Louis Style Ribs
  • 60 ml (4 tbsp) Apple Cider Vinegar
  • 90 g (6 tbsp) Dark Brown Sugar (packed)
  • 45 g (3 tbsp) Smoked Paprika
  • 30 g (2 tbsp) Coarse Sea Salt
  • 30 g (2 tbsp) Black Pepper (freshly ground)
  • 15 g (1 tbsp) Garlic Powder
  • 15 g (1 tbsp) Onion Powder
  • 7 g (1 tsp) Cayenne Pepper (optional, for a kick)
  • 7 g (1 tsp) Dried Mustard Powder
  • 350 ml (1½ cups) of your favourite quality BBQ Sauce
  • 30 ml (2 tbsp) Honey or Maple Syrup

Instructions:

  1. Remove the Membrane (Crucial Step): Flip the rack over to the bone side. Locate the thin, silvery membrane (silver skin). Using a small sharp knife, lift the membrane at one end of the rack. Grab it with a paper towel for grip and pull it completely off. Trim any excess fat.
  2. Combine the Dry Rub: Whisk together all ingredients listed for the dry rub (brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, mustard powder) in a small bowl until fully blended.
  3. Apply the Rub: Generously coat both sides of the ribs with the dry rub, pressing the mixture firmly into the meat. Use all of the rub.
  4. Chill (The Waiting Game): Wrap the seasoned ribs tightly in cling film or place them in a large sealed bag. Refrigerate for at least 1 hour, or ideally, 4–8 hours, allowing the flavour to penetrate the meat.
  5. Preheat and Prepare: Preheat your oven to 135°C (275°F). Prepare the baking tray by lining it with two layers of heavy-duty foil.
  6. Wrap the Ribs: Place each rack of ribs on its own sheet of foil (meat side up). Drizzle 30 ml (2 tbsp) of apple cider vinegar over each rack. Seal the foil tightly around the ribs to create a completely enclosed parcel—this generates steam and ensures maximum tenderness.
  7. The Main Bake: Place the foil parcels on the baking tray. Bake for 3 hours. Check for tenderness (the meat should have retracted from the bone ends). If not ready, reseal and bake for another 15–30 minutes.
  8. Prepare the Glaze: In a saucepan, gently heat the BBQ sauce and honey/maple syrup until slightly thickened. Set aside.
  9. Unwrap and Drain: Carefully remove the ribs from the foil, pouring off the rendered fat and liquid. Place the ribs (meat side up) directly onto a wire rack set over a new foil-lined baking sheet.
  10. First Glaze: Increase the oven temperature to 190°C (375°F). Brush the ribs generously with the prepared glaze. Bake for 15 minutes, until the sauce is tacky and slightly caramelised.
  11. Final Glaze & Broil (Optional): Brush with a final layer of glaze. For extra sticky, dark results, flash the ribs under a hot broiler (grill) for 1–2 minutes, watching very carefully to prevent burning. Allow the ribs to rest uncovered for 10 minutes before slicing and serving.