Ingredients:

  • 100g brown sugar
  • 16g smoked paprika
  • 8g garlic powder
  • 8g onion powder
  • 6g black pepper
  • 6g salt
  • 2g cayenne pepper
  • 240ml ketchup
  • 60ml apple cider vinegar
  • 42g molasses
  • 30ml Worcestershire sauce
  • 15g honey
  • 5g smoked paprika
  • 3 lbs pork baby back ribs

Instructions:

  1. Remove the membrane. Slide a butter knife under the silverskin on the back of the ribs. Grip it firmly with a paper towel and peel it off completely. Note: This allows the rub to actually touch the meat instead of sitting on a leather like skin.
  2. Apply the rub. Coat the ribs generously with the dry rub, massaging it into every crevice on both sides.
  3. Rest the meat. Let the rubbed ribs sit for 30 minutes at room temperature. Note: This allows the salt to penetrate the muscle fibers, ensuring they are seasoned deep inside.
  4. Seal the packet. Wrap the ribs tightly in a double layer of aluminum foil. Make sure it's a sealed packet to trap all the steam.
  5. The slow bake. Place them in a 275°F (135°C) oven for 2.5 to 3 hours. Cook until the meat has retracted from the ends of the bones by about half an inch.
  6. Unwrap. Carefully remove the ribs from the foil. Be mindful of the hot steam escaping.
  7. Apply first glaze. Place ribs on a grill over medium high heat or under an oven broiler. Brush a thick layer of barbecue sauce over the top.
  8. Sear the sauce. Grill or broil for 3-5 minutes per side until the sauce is bubbling and sizzling.
  9. Layer the flavor. Repeat the glazing process 2-3 times. Continue until a tacky, caramelized crust forms.