Ingredients:

  • 1 full rack St. Louis Style Pork Ribs (approx. 3 lbs / 1.4 kg)
  • 120 ml (½ cup) Apple Cider Vinegar or Water (for steaming/moisture)
  • 60 g (¼ cup) Light Brown Sugar, packed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Kosher Salt (or 2 tsp fine Sea Salt)
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Mustard Powder
  • ½ tsp Cayenne Pepper (optional, for a kick)
  • 350 g (1 ½ cups) Your Favourite BBQ Sauce
  • 60 ml (¼ cup) Apple Cider Vinegar (for glaze)
  • 2 Tbblespoons Molasses or Honey
  • 1 Tbsp Worcestershire Sauce (for depth)

Instructions:

  1. Prep the Ribs: Pat the ribs dry thoroughly. Locate and remove the thin, tough membrane from the bone side of the rack using a butter knife and paper towel. Trim any excess fat.
  2. Mix the Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, mustard powder, and cayenne pepper (if using). Mix well until uniform.
  3. Apply the Rub: Generously coat the entire rack of ribs with the dry rub, pressing it firmly into the meat on both sides.
  4. Rest/Marinate: Wrap the ribs tightly in cling film. Refrigerate for at least 30 minutes, or ideally, overnight (8-12 hours) to allow the flavour to penetrate.
  5. Preheat the Oven: Preheat the oven to 120°C (250°F).
  6. Wrap for Steam: Lay out a large sheet of heavy-duty foil. Place the ribs meat-side up. Pour the 120 ml (½ cup) of Apple Cider Vinegar or water under the rack.
  7. Seal and Bake: Seal the foil tightly around the ribs to create an airtight pouch. Place the foil packet on a baking tray.
  8. Slow Cook: Bake for 3 hours. The ribs are ready when the meat has pulled back from the bone ends and is fork-tender.
  9. Prepare the Glaze: About 30 minutes before the ribs are done, combine the BBQ sauce, 60 ml Apple Cider Vinegar, molasses/honey, and Worcestershire Sauce in a saucepan. Simmer gently for 5 minutes until slightly thickened.
  10. Increase Heat: After 3 hours of slow cooking, increase the oven temperature to 200°C (400°F).
  11. Unwrap and Sauce: Carefully unwrap the foil (mind the steam!). Discard the excess liquid. Place the ribs directly on a parchment-lined tray. Brush a generous layer of the Glaze onto the top surface.
  12. Glaze and Set: Return the ribs to the higher temperature oven for 10-15 minutes.
  13. Second Glaze (Optional): Remove, brush with a second coat of glaze, and return for another 5 minutes, until the sauce is deeply caramelised and sticky.
  14. Rest: Remove from the oven and let the ribs rest, uncovered, for 10 minutes before slicing between the bones and serving.