Ingredients:

  • 2 racks Baby Back Ribs (approx. 1.8 – 2 kg total)
  • 1 Tbsp (15 ml) Yellow Mustard (as a binder)
  • ½ cup (120 g) Dark Brown Sugar, packed
  • ¼ cup (60 g) Paprika (preferably Spanish Smoked Paprika)
  • 2 Tbsp (30 g) Coarse Salt (Kosher or Sea Salt)
  • 1 Tbsp (15 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 g) Onion Powder
  • 1 Tbsp (15 g) Garlic Powder
  • 1 tsp (5 g) Dried Oregano
  • 1 tsp (5 g) Cayenne Pepper (adjust to desired heat)
  • 1 ½ cups (360 ml) Ketchup (high-quality)
  • ½ cup (120 ml) Apple Cider Vinegar
  • ¼ cup (60 ml) Molasses or Maple Syrup
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 1 Tbsp (15 g) Dry Rub mixture (reserved)
  • 1 tsp (5 ml) Liquid Smoke (optional)

Instructions:

  1. Remove the Membrane: Flip the ribs bone-side up. Using a small knife, pry up the silver skin membrane on one end. Grab the loosened membrane with a paper towel (for grip) and slowly pull it off the entire rack. Trim any excess fat.
  2. Apply Binder (Optional): Lightly coat both sides of the ribs with a thin layer of yellow mustard. This acts as a binder for the rub.
  3. Mix the Rub: Combine all ingredients for the Signature Dry Rub thoroughly in a bowl. Reserve 1 Tbsp (15g) for the glaze later.
  4. Generously Rub: Apply the dry rub mixture liberally and evenly to both sides of the ribs, gently pressing it into the meat.
  5. Rest: Wrap the seasoned racks tightly in cling film or foil and refrigerate for a minimum of 1 hour, ideally 8–12 hours (overnight).
  6. Preheat Oven: Preheat the oven to 135°C (275°F).
  7. Wrap for Steaming: Lay out two long sheets of heavy-duty foil per rack, crossing them in the middle. Place each seasoned rack meat-side up on the foil. Seal the ribs tightly, creating a robust, airtight package to create the tenderising steam bath.
  8. Bake: Place the foil-wrapped ribs on a baking sheet and bake for 3 hours.
  9. Check Tenderness: After 3 hours, carefully unwrap one packet. The meat should have pulled back from the ends of the bones, and a fork inserted between the bones should meet very little resistance.
  10. Prepare Glaze: While the ribs are finishing the oven stage, combine all Finishing Glaze ingredients (Ketchup, Vinegar, Molasses, Worcestershire, reserved dry rub, Liquid Smoke) in a saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for 5–7 minutes until slightly thickened. Remove from heat.
  11. Set Up Finishing Heat: Preheat your broiler (high setting) or fire up your BBQ grill to medium-high heat.
  12. Glaze and Char: Carefully remove the ribs from the foil packages (discard the liquid). Place the ribs directly on the grill grates or on a clean baking sheet under the broiler. Brush generously with the glaze.
  13. Caramelise: Cook for 3–5 minutes, turning and brushing with glaze every 2 minutes, until the glaze is sticky, bubbly, and slightly caramelised. Watch closely to prevent burning!
  14. Rest: Remove from heat, cover loosely with foil, and allow the ribs to rest for 10–15 minutes before slicing between the bones and serving.