Ingredients:

  • 1 full rack Baby Back Ribs (approx. 1.1 – 1.3 kg / 2.5 – 3 lbs)
  • 60 ml (1/4 cup) Apple Cider Vinegar
  • 60 ml (1/4 cup) Water
  • 250 ml (1 cup) High-quality BBQ Sauce
  • 3 Tbsp Light Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher/Coarse Sea Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Mustard Powder (Dry)
  • 1/2 tsp Cayenne Pepper (optional)

Instructions:

  1. Remove the Membrane (The Silver Skin): Flip the ribs bone-side up. Using a small sharp knife, slide it under the silver skin near one end bone. Grab the edge of the membrane with a paper towel for grip and peel it off the entire rack in one piece. If it tears, repeat the process.
  2. Mix the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, mustard powder, and cayenne pepper (if using). Mix thoroughly.
  3. Apply the Rub: Generously coat the entire rack of ribs with the dry rub, pressing the spices firmly into the meat on both sides. Use all of the rub.
  4. Chill (Crucial Step): Wrap the seasoned ribs tightly in cling film or foil. Refrigerate for a minimum of 2 hours, or ideally, overnight (up to 12 hours) to allow the rub to cure the meat.
  5. Preheat and Prep: Preheat the oven to 140°C (285°F).
  6. Create the Foil Packet: Tear off two large sheets of heavy-duty foil (large enough to completely wrap the rack). Lay them overlapping slightly on a baking sheet.
  7. Add Moisture: Place the seasoned ribs bone-side down on the foil. Whisk together the Apple Cider Vinegar and water and pour the mixture along the length of the ribs.
  8. Seal and Steam-Bake: Tightly seal the foil packet, ensuring the liquid is contained and the steam cannot easily escape.
  9. Bake: Place the packet in the preheated oven and bake for 3 hours and 15 minutes. The ribs are done when the meat has pulled back from the bone tips by about 1–2 cm (1/2 inch).
  10. Increase Heat: Carefully remove the ribs from the oven and set the temperature to 200°C (400°F).
  11. Unwrap and Drain: Gently open the foil packet (watch out for hot steam!). Carefully lift the ribs out and place them directly onto a wire rack set over the baking sheet (or place them back on the foil, draining off the excess liquid first). Discard the foil and any leftover liquid.
  12. First Glaze: Brush the rack generously with about half of the BBQ sauce.
  13. Return to Oven: Bake for 15 minutes.
  14. Second Glaze and Finish: Remove the ribs, brush with the remaining BBQ sauce. Return to the oven for a final 10–15 minutes, until the glaze is bubbling, slightly sticky, and beautifully caramelized.
  15. Rest and Serve: Allow the ribs to rest uncovered for 10 minutes before slicing them between the bones.