Ingredients:

  • 4.5 lbs baby back pork ribs (2 racks)
  • 0.5 cup apple cider vinegar
  • 0.25 cup soy sauce
  • 0.5 cup dark brown sugar
  • 2 tbsp dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp liquid smoke
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper

Instructions:

  1. Remove the silverskin (membrane) from the back of the ribs by prying up a corner with a butter knife and pulling it off with a paper towel for grip.
  2. In a bowl, whisk together the apple cider vinegar, soy sauce, dark brown sugar, Dijon mustard, minced garlic, and liquid smoke to create the marinade.
  3. In a separate small bowl, combine the smoked paprika, black pepper, and cayenne pepper.
  4. Coat the ribs evenly with the dry spice rub, then place in a large container or vacuum bag. Pour the marinade over the ribs and refrigerate for 4 to 24 hours.
  5. Preheat your oven to 300°F (150°C). Prepare a large rimmed baking sheet with a wire rack or foil lining.
  6. Tightly wrap the marinated ribs in a double layer of extra-wide heavy-duty aluminum foil to create a sealed pouch, trapping the moisture.
  7. Place the foil pouches on the baking sheet and bake for 3 hours.
  8. Carefully open the foil pouches. Baste the ribs with the accumulated juices. Increase the oven temperature to 400°F or use the broiler for 15 minutes, basting frequently until a mahogany crust forms.