Ingredients:

  • 4 lbs (approx. 1.8 kg) pork spareribs or baby back ribs, membrane removed
  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons (10 g) smoked paprika
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1/2 teaspoon (2.5 g) cayenne pepper (optional, for heat)
  • 1 teaspoon (5 g) kosher salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) water or apple juice
  • 1 1/2 cups (360 ml) your favourite BBQ sauce

Instructions:

  1. Preheat the oven to 300°F (150°C). Prepare the ribs by removing the membrane on the bone-side.
  2. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Rub the dry spice mixture evenly all over the ribs, ensuring all surfaces are well coated.
  4. Place the ribs on a large sheet of heavy-duty aluminum foil. Pour apple cider vinegar and water/apple juice into the foil packet. Wrap the ribs tightly, sealing the foil securely to create a closed pouch.
  5. Place the wrapped ribs on the baking sheet and bake for 2 hours.
  6. Carefully open the foil packet (be careful of escaping steam!). Drain off the liquid. Brush the ribs generously with BBQ sauce.
  7. Increase oven temperature to broil (high setting). Place the ribs back in the oven, unwrapped, and broil for 3-5 minutes, or until the sauce is bubbly and caramelized. Watch closely to prevent burning! (You can also crank up to 400F and do a normal bake for 15-20mins at this stage for a similar result)
  8. Remove from the oven and let the ribs rest for 10 minutes before slicing and serving.