Ingredients:

  • 1 rack (3.25 lbs) St. Louis style pork ribs
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (7g) smoked paprika
  • 1 tbsp (8g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tsp (6g) salt
  • 1/2 tsp (2g) black pepper
  • 1/4 tsp (1g) cayenne pepper
  • 1 cup (240ml) BBQ sauce
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) honey

Instructions:

  1. Pat the ribs completely dry with paper towels. Use a butter knife to lift the thin, silvery membrane from the back of the ribs, grip it with a paper towel, and peel it away entirely.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Coat both sides of the ribs generously, massaging the rub into the meat.
  3. Allow the ribs to sit at room temperature for 15 minutes to allow the seasoning to penetrate.
  4. Preheat oven to 275°F (135°C). Place ribs on a baking sheet and wrap them tightly in a double layer of heavy-duty aluminum foil to create a steam chamber.
  5. Bake for 2.5 to 3 hours, or until the meat has pulled back from the ends of the bones by approximately 1/4 inch.
  6. Carefully open the foil and increase oven temperature to 400°F (200°C) or activate the broiler.
  7. Whisk together BBQ sauce, apple cider vinegar, and honey. Brush the glaze over the top of the ribs.
  8. Return the ribs to the oven uncovered for 5 to 10 minutes until the sauce is bubbling and caramelized.