Ingredients:

  • 2 Racks Pork Ribs (St. Louis Style or Loin Back Ribs), approximately 1.8–2 kg total (4–4.5 lbs)
  • 120 ml (½ cup) Apple Cider Vinegar or water
  • 120g (½ cup) Dark Brown Sugar, packed
  • 45g (¼ cup) Smoked Paprika
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Black Pepper, freshly ground
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Dry Mustard Powder
  • 1 tsp Cayenne Pepper (optional)
  • 350g (1 ½ cups) Your Favourite BBQ Sauce
  • 2 tbsp Honey or Maple Syrup

Instructions:

  1. Phase 1: Preparation and Rubbing. Preheat oven to 120°C (250°F). Pat the rib racks dry thoroughly using kitchen paper.
  2. Remove the Membrane: Flip the ribs bone-side up. Locate the thin, silvery membrane (silver skin) covering the bones. Use a small knife to lift the membrane at one end, then grip it with a piece of kitchen paper or a cloth and pull it off in one sheet. Discard the membrane.
  3. Mix the Rub: Combine dark brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, dry mustard powder, and cayenne pepper in a bowl. Whisk well.
  4. Apply the Rub: Generously massage the dry rub mix all over the racks, pressing it firmly into the meat until the ribs are entirely coated.
  5. Marinate (Recommended): Wrap the seasoned ribs tightly in cling film and refrigerate for at least one hour, or ideally overnight.
  6. Phase 2: The Low & Slow Bake. Place each rack of ribs on its own large piece of heavy-duty foil. Fold up the edges to create a boat, then pour 60 ml (¼ cup) of apple cider vinegar (or water) into the bottom of the foil packet for moisture.
  7. Seal Tightly: Wrap the foil tightly around the ribs, sealing the edges completely to create a pressure cooker effect.
  8. Bake Low & Slow: Place the sealed foil packets on a sheet tray and bake in the preheated oven for 3 hours and 15 minutes.
  9. Check for Doneness: After the cook time, carefully unwrap a small section of foil. The meat should have pulled back noticeably from the bone ends (about 1–1.5 cm) and should be incredibly tender.
  10. Phase 3: The Glaze & Finish. Prepare the Glaze: In a small bowl, mix the BBQ sauce and honey.
  11. Unwrap and Increase Heat: Carefully remove the ribs from the foil, discarding the liquid. Place the ribs directly onto the rimmed baking sheet. Increase the oven temperature to 200°C (400°F).
  12. Glaze and Caramelise: Brush the ribs liberally with the glaze. Return the ribs to the hot oven and bake for 10–15 minutes, brushing with a second layer of glaze halfway through, until the sauce is sticky, bubbling, and caramelised.
  13. Rest: Remove the ribs from the oven. Tent loosely with foil and allow them to rest for 10 minutes before slicing into individual portions.