Ingredients:
- 1 rack St. Louis Style Pork Ribs (approx. 3.25 lbs)
- 50g dark brown sugar, packed
- 15g smoked paprika
- 10g kosher salt
- 5g cracked black pepper
- 5g garlic powder
- 5g onion powder
- 2g mustard powder
- 1g cayenne pepper
- 60ml apple cider vinegar
- 15ml Worcestershire sauce
- 2 cloves garlic, smashed
- 120ml high-quality BBQ sauce
- 15ml honey
Instructions:
- Remove the silver-skin membrane from the bone side of the ribs using a butter knife and paper towel for grip. Pat the ribs completely dry.
- Combine dark brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, mustard powder, and cayenne to create the dry rub.
- Aggressively apply the spice blend to all surfaces of the meat, pressing it in to ensure adhesion.
- Allow the seasoned ribs to sit at room temperature for 30 minutes until the rub looks wet and dark.
- Preheat oven to 275°F (135°C). Place the ribs on a wire rack over a sheet pan and cook for 2 hours.
- Prepare a large double-layer foil pouch on a rimmed baking sheet with a wire rack.
- Place ribs in the foil and add apple cider vinegar, Worcestershire sauce, and smashed garlic cloves. Seal the pouch tightly to create a pressurized steam environment.
- Bake for approximately 1 hour or until the internal temperature reaches 195°F (90°C) and the meat is tender.
- Carefully remove from foil. Mix BBQ sauce and honey, then brush onto the ribs. Finish under a high-heat broiler or on a grill for 3-5 minutes until the glaze is caramelized and mahogany-colored.