Ingredients:

  • 3-4 pounds (1.3-1.8 kg) pork spare ribs or baby back ribs, membrane removed
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 ml) brown sugar, packed (light or dark)
  • 1 tablespoon (15 ml) smoked paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) kosher salt (or 1/2 tsp table salt)
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) your favorite BBQ sauce
  • 1 tablespoon (15 ml) apple cider vinegar (for tang)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
  2. In a small bowl, combine all the dry rub ingredients. Mix well.
  3. Generously rub the dry rub all over the ribs, ensuring they are completely coated. Let the ribs sit at room temperature for 30 minutes.
  4. Preheat oven to 300°F (150°C). Place ribs on a large baking sheet. Drizzle with olive oil. Wrap the ribs tightly in heavy-duty aluminum foil, sealing the edges to create a packet. Bake for 2-2.5 hours, or until the meat is very tender.
  5. Remove ribs from the oven. Carefully open the foil packet (watch out for steam!). If glazing, combine BBQ sauce and apple cider vinegar in a small bowl. Brush the sauce evenly over the ribs.
  6. Return ribs to the oven and broil for 2-3 minutes, or until the sauce is bubbly and slightly caramelized. Watch carefully to prevent burning.
  7. Let the ribs rest for 10 minutes before slicing and serving.