Ingredients:

  • 1 full slab pork ribs (baby back or spare ribs), about 3-4 lbs (1.3 - 1.8 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon smoked paprika (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml) (optional, for heat)
  • 1 cup ketchup (240 ml)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup brown sugar (packed) (50 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon smoked paprika (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml) (optional, for heat)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat dry with paper towels.
  2. Combine salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using) in a small bowl. Rub the mixture all over the ribs, ensuring they are evenly coated. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  3. Preheat oven to 275°F (135°C).
  4. Place the ribs on a baking sheet (preferably with a wire rack). Cover tightly with aluminum foil. Bake for 2-3 hours, or until the meat is very tender and easily pulls away from the bone. Check for doneness after 2 hours.
  5. While the ribs are baking, combine all BBQ sauce ingredients in a small saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Remove the ribs from the oven and increase the oven temperature to 300°F (150°C). Remove the foil. Brush the ribs generously with the BBQ sauce.
  7. Return the ribs to the oven (uncovered) and bake for another 30-60 minutes, basting with BBQ sauce every 15 minutes, until the sauce is sticky and caramelized.
  8. Remove the ribs from the oven and let them rest for 10-15 minutes before slicing and serving.