Ingredients:

  • 2 racks (approx. 3.6 lbs) baby back pork ribs
  • 1/2 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Instructions:

  1. Remove the silver skin membrane from the back of the ribs using a butter knife and paper towel for grip. Pat the meat dry.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Massage the rub generously into every crevice of the ribs and let sit at room temperature for 30 minutes.
  3. Preheat smoker or oven to 225°F (107°C). Place ribs bone-side down and cook undisturbed for 3 hours until the meat begins pulling back from the bone tips.
  4. Place ribs on heavy-duty aluminum foil, add a splash of apple cider vinegar for moisture, and seal tightly in a foil packet. Return to heat for 2 to 3 hours until the meat feels soft when pressed.
  5. Whisk together ketchup, apple cider vinegar, molasses, Worcestershire sauce, and liquid smoke to create the glaze.
  6. Remove ribs from foil and increase heat to medium-high or set oven to broil. Brush the glaze over the ribs and cook for 5–10 minutes until the sauce is bubbling and tacky.
  7. Allow the meat to rest for 15 minutes before slicing and serving.