Ingredients:

  • 2 full racks St. Louis Style Ribs (about 5 lbs total)
  • 2 Tbsp Yellow Mustard
  • 1/2 cup packed Dark Brown Sugar
  • 1/4 cup Smoked Paprika
  • 2 Tbsp Kosher Salt
  • 1 Tbsp freshly ground Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup Apple Cider Vinegar (ACV)
  • 1/2 cup Water
  • 1 cup Your Favourite BBQ Sauce

Instructions:

  1. Preheat oven to 250°F (120°C). Lay out the ribs on a cutting board, meat side down. Locate the thin, silvery membrane on the bone side. Use a paring knife to lift a corner and peel the membrane off entirely using a paper towel for grip. This step is crucial for tender ribs.
  2. Apply Binder & Rub: Lightly coat the ribs with yellow mustard. In a bowl, thoroughly combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, oregano, and cayenne pepper. Apply the rub liberally and evenly to all sides, pressing it into the meat.
  3. Initial Chill: Place the rubbed ribs on a wire rack over a baking sheet and refrigerate for 30 minutes to 1 hour to allow the rub to adhere.
  4. First Cook (Smoking/Drying): Place the rubbed ribs (meat-side up) directly on the wire rack and into the preheated 250°F (120°C) oven. Cook undisturbed for 2 hours 15 minutes. This sets the bark and renders some fat.
  5. The Wrap (Braising): Prepare four large sheets of heavy-duty foil. Place one rack of ribs (meat-side up) onto a foil sheet. Pour 1/4 cup (60 ml) of ACV and 1/4 cup (60 ml) of water over and around the ribs in the foil. Seal the foil tightly, creating a robust pouch. Repeat for the second rack.
  6. Second Cook (Steaming): Return the foil-wrapped ribs to the oven. Reduce the heat slightly to 225°F (107°C) and cook for another 1 hour 30 minutes.
  7. Test for Tenderness: Carefully remove the ribs from the oven. Open the foil pouch (watch for steam). The ribs are ready when they bend easily and the internal temperature reads 200°F–205°F (93°C–96°C).
  8. Apply Initial Glaze: Gently lift the ribs out of the foil and return them to a clean wire rack/baking sheet. Slather the meat side heavily with your favourite BBQ sauce. Increase oven temperature to 400°F (200°C).
  9. Set the Glaze (Final Cook): Bake for 10–15 minutes until the sauce is tacky, dark, and bubbling. Keep a close eye on them to prevent burning the sugar.
  10. Rest and Serve: Remove from heat and allow the ribs to rest for 10 minutes before slicing between the bones.