Fall-Off-The-Bone BBQ Ribs

Ingredients

Dry Rub

• id: brown_sugar metric: 60g imperial: ¼ cup name: packed brown sugar

• id: paprika metric: 30g imperial: 2 tbsp name: sweet paprika

• id: chili_powder metric: 15g imperial: 1 tbsp name: chili powder

• id: cumin metric: 10g imperial: 2 tsp name: ground cumin

• id: garlic_powder metric: 10g imperial: 2 tsp name: garlic powder

• id: onion_powder metric: 10g imperial: 2 tsp name: onion powder

• id: salt metric: 15g imperial: 1 tbsp name: coarse sea salt

• id: black_pepper metric: 10g imperial: 2 tsp name: freshly ground black pepper

• id: cayenne metric: 2g imperial: ½ tsp name: cayenne pepper (optional, for heat)

Ribs and Sauce

• id: pork_ribs metric: 1.8kg imperial: 4 lbs name: pork baby back ribs (2 racks)

• id: apple_juice metric: 250ml imperial: 1 cup name: apple juice or apple cider

• id: bbq_sauce metric: 250ml imperial: 1 cup name: good quality barbecue sauce

• id: honey metric: 30ml imperial: 2 tbsp name: honey

• id: apple_cider_vinegar metric: 15ml imperial: 1 tbsp name: apple cider vinegar

Instructions

1. Preheat your oven to 150°C (300°F). Remove the ribs from refrigeration 30 minutes before cooking to bring to room temperature.

2. Prepare the dry rub by combining {brown_sugar}, {paprika}, {chili_powder}, {cumin}, {garlic_powder}, {onion_powder}, {salt}, {black_pepper}, and {cayenne} in a bowl. Mix thoroughly.

3. Remove the membrane from the back of the {pork_ribs} by sliding a knife under it and pulling it off with a paper towel for better grip. This ensures the rub penetrates and the ribs become more tender.

4. Generously coat both sides of the ribs with the dry rub mixture, massaging it into the meat. Let the ribs sit for 15 minutes to allow the rub to penetrate.

5. Place the ribs bone-side down on a large rimmed baking sheet lined with aluminum foil. Cover tightly with more foil to create a sealed packet.

6. Cook in the preheated oven for 2.5 hours. The ribs should be very tender and the meat should start pulling away from the bones.

7. While the ribs cook, prepare the glaze by mixing {bbq_sauce}, {honey}, and {apple_cider_vinegar} in a small saucepan. Simmer for 5 minutes until slightly thickened. Set aside.

8. Remove the ribs from the oven and carefully remove the top foil (watch for steam). Increase oven temperature to 220°C (425°F) or prepare your grill for medium-high heat.

9. Brush the ribs generously with the prepared glaze mixture. Return to the oven for 10-15 minutes, or grill for 5-7 minutes per side, until the sauce caramelizes and becomes sticky.

10. Remove from heat and let rest for 5 minutes. Pour {apple_juice} into the baking sheet juices if using oven method, scraping up any browned bits to create a pan sauce.

11. Cut between the bones to separate individual ribs. Serve immediately with extra sauce on the side and your favorite barbecue sides.

Tips

Membrane Removal: The thin membrane on the back of ribs prevents seasoning penetration and can make ribs chewy. Use a butter knife to lift one corner, then grab with a paper towel and pull it off in one piece.

Rub Timing: For deeper flavor, apply the rub up to 24 hours in advance and refrigerate. The salt will help break down proteins and tenderize the meat.

Temperature Check: Ribs are done when the internal temperature reaches 90-95°C (195-203°F), or when the meat pulls away from the bones and a knife slides easily between bones.

Grilling Option: For authentic BBQ flavor, cook low and slow on a grill at 135°C (275°F) for 3-4 hours, using indirect heat and adding wood chips for smoke.

Sauce Timing: Only apply sauce in the last 15 minutes of cooking to prevent burning. The sugars in BBQ sauce can char quickly at high temperatures.

Wood Smoke: If smoking, apple, cherry, or hickory woods complement pork beautifully. Soak wood chips for 30 minutes before using.

Storage: Leftover ribs keep for 3-4 days in the refrigerator and reheat well wrapped in foil in a low oven (150°C/300°F) for 20 minutes.