Adapted from ChapGPT
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Let the ribs rest for 5 minutes, then slice between the bones and serve with extra barbecue sauce on the side.