Ingredients:

  • 2 tablespoons brown sugar, packed (30g)
  • 2 tablespoons smoked paprika (16g)
  • 1 tablespoon garlic powder (8g)
  • 1 tablespoon onion powder (8g)
  • 1 tablespoon chili powder (8g)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon dry mustard (2g)
  • 1 teaspoon black pepper (2g)
  • 1/2 teaspoon cayenne pepper (optional, for heat) (1g)
  • 1 teaspoon salt (6g)
  • 3-4 pounds pork spareribs or baby back ribs (1.3-1.8kg), membrane removed
  • 1 cup apple cider vinegar (240ml)
  • 1 cup water (240ml)
  • 1 ½ cups BBQ sauce, your favorite brand (360ml)

Instructions:

  1. In a small bowl, whisk together all dry rub ingredients until well combined.
  2. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
  3. Generously rub the spice mixture all over the ribs, ensuring every surface is covered. Press the rub into the meat.
  4. Preheat the oven to 300°F (150°C). Place ribs on a large baking sheet. Bake uncovered for 2 hours.
  5. Mix apple cider vinegar and water in a bowl. Take the ribs out of the oven and lay it on a large sheet of aluminum foil, folded and sealed like a wrap to retain the liquid. Pour the apple cider mixture into the foil. Bake sealed for 1 hour.
  6. Remove the ribs from the oven. Drain the liquid from the foil carefully. Apply BBQ sauce on the ribs and bake for 30 minutes.
  7. Raise the oven temperature to 350°F (175°C). Apply another layer of BBQ sauce on the ribs. Bake again uncovered until the sauce is caramelized and the ribs are tender. Let rest for 10 minutes before slicing and serving.