Prep time: 15 mins | Cook time: 3-4 hours | Servings: 4
Ingredients
The Ribs
- 2 racks of Baby Back Ribs (or Spare Ribs)
- Yellow mustard (as a binder for the rub)
The Dry Rub
- 1/4 cup Brown sugar
- 1 tbsp Paprika (smoked or sweet)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper (optional for heat)
- 1 tsp Black pepper
- 1 tsp Salt
The Glaze
- 1 cup Your favorite BBQ sauce
- 2 tbsp Apple cider vinegar (to thin the sauce)
Instructions
1. Prepare the Ribs
- Remove the “membrane” (the thin white skin) from the back of the ribs using a knife and a paper towel for grip. This ensures the meat becomes tender.
- Lightly coat both sides of the ribs with a thin layer of yellow mustard. This helps the dry rub stick.
2. Seasoning
- In a small bowl, mix all the Dry Rub ingredients together.
- Sprinkle the rub generously over both sides of the ribs, patting it down so it adheres to the meat.
3. The Slow Cook (Oven or Grill)
- In the Oven: Preheat to 150°C (300°F). Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake for 2.5 to 3 hours until tender.
- On the Grill: Use indirect heat at a low temperature. Place the ribs away from the coals and close the lid, cooking for about 3-4 hours.
4. The Glaze and Finish
- Carefully open the foil. Brush a thick layer of BBQ sauce over the top of the ribs.
- Increase the heat (or turn on the broiler). Place the ribs back in for 5-10 minutes uncovered until the sauce is bubbling and slightly charred (caramelized).
5. Resting
- Let the ribs rest for 10 minutes before slicing between the bones. This keeps them juicy.
Chef’s Tips
- Low and Slow: The secret to meat that “falls off the bone” is keeping the temperature low and the cooking time long.
- Apple Juice Spritz: If grilling, you can spray the ribs with a little apple juice every hour to add moisture and flavor.
Enjoy your delicious BBQ feast!
