Ingredients:

  • 1 rack (approx. 3 lbs) Pork Spare Ribs
  • 2 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 1 tbsp Sea Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Coconut Sugar
  • 2 tbsp Apple Cider Vinegar
  • 0.5 cup Unsweetened Tomato Paste
  • 0.25 cup Apple Cider Vinegar
  • 3 tbsp Maple Syrup
  • 1 tsp Liquid Smoke
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Remove the silverskin (membrane) from the back of the ribs by prying it up with a paring knife and pulling it off using a paper towel for grip.
  2. In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, black pepper, and coconut sugar to create the dry rub.
  3. Apply the dry rub generously over both sides of the ribs, pressing the spices into the meat.
  4. Lay out a large sheet of heavy-duty aluminum foil. Place the ribs in the center, drizzle with 2 tablespoons of apple cider vinegar, and seal the foil tightly to create a pressurized pouch.
  5. Place the foil pouch on a rimmed baking sheet and bake at 300°F (149°C) for 2 hours and 15 minutes until the collagen has transformed into gelatin.
  6. While ribs bake, whisk together tomato paste, 1/4 cup apple cider vinegar, maple syrup, liquid smoke, and Worcestershire sauce in a bowl to create the glaze.
  7. Carefully open the foil pouch, brush a thick layer of the BBQ glaze over the meat side of the ribs, and place under the broiler for 15-20 minutes until the sugars caramelize into a mahogany crust.