Foolproof Baby Back Ribs

Adapted from ChapGPT

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• For the Ribs:
  • 2 racks of pork ribs (baby back or St. Louis style)
  • 2 tablespoons olive oil
  • 1 cup barbecue sauce
• For the Dry Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)
• For the Basting Liquid:
  • ½ cup apple juice or cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey

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1. Prep the Ribs: Remove the silver skin on the bone side of the ribs. Use a knife to loosen it, then pull it off with a paper towel for better grip.
2. Apply the Dry Rub: Mix all the dry rub ingredients in a bowl. Rub olive oil or a little bit of mustard all over the ribs to help the spices stick. Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
3. Wrap and Cook: Preheat your oven to 275°F. Wrap the ribs tightly in aluminum foil (shiny side in) to seal in moisture. Place the ribs on a baking sheet and bake for 2.5 to 3 hours, or until tender.
4. Add the Basting Liquid: About 30 minutes before the ribs are done, open the foil and brush the ribs with the basting liquid. Reseal the foil and finish cooking.
5. Glaze and Finish: Preheat your grill or broiler. If grilling, heat to medium; if broiling, set to high. Brush the ribs generously with barbecue sauce. Grill or broil the ribs for 5–10 minutes, just until the sauce caramelizes and slightly chars.
6. Serve: Let the ribs rest for 5 minutes, then slice between the bones and serve with extra barbecue sauce on the side.