Ingredients:

  • Racks Pork Spare Ribs or Baby Back Ribs (approx. 3 lbs / 1.4 kg each, trimmed)
  • Tbsp Yellow Mustard (or Olive Oil) - Binder
  • /2 cup Light Brown Sugar, packed - Dry Rub
  • /4 cup Smoked Paprika - Dry Rub
  • Tbsp Kosher Salt - Dry Rub
  • Tbsp Granulated Garlic Powder - Dry Rub
  • Tbsp Granulated Onion Powder - Dry Rub
  • Tbsp Black Pepper, freshly ground - Dry Rub
  • Tbsp Chili Powder (mild or medium) - Dry Rub
  • tsp Ground Cumin - Dry Rub
  • /2 tsp Cayenne Pepper (or to taste) - Dry Rub
  • Apple Juice or Water (for wrapping)

Instructions:

  1. Prep the Ribs: Remove the tough silverskin membrane from the bone-side of the ribs using a butter knife and paper towel grip. Trim any excessive, hard fat.
  2. Apply the Binder: Lightly coat both sides of the ribs evenly with the mustard or olive oil. This step helps the dry rub adhere to the meat.
  3. Apply the Rub: Liberally coat all sides of the ribs with the prepared dry rub mixture. Press the rub firmly into the meat to ensure full coverage.
  4. Rest (Crucial Step): Wrap the seasoned ribs tightly in plastic wrap or place them in a sealed bag. Refrigerate for at least 1 hour, ideally 4 hours or overnight, to allow the salt to penetrate the meat.
  5. The Slow Cook (Oven Method): Preheat the oven to a low temperature (275°F / 135°C). Place the ribs, bone-side down, on a foil-lined baking tray. Cook unwrapped for 2 hours to allow the rub to set and begin forming the crust.
  6. The Steam Stage: Remove ribs, place them on a double layer of heavy-duty foil or butcher paper, and sprinkle lightly with a tablespoon of apple juice or water. Wrap tightly to create a sealed packet. Return to the oven for 1.5 to 2 hours, until they are tender when probed.
  7. The Finish (Setting the Bark): Unwrap the ribs completely. Increase the oven temperature to 375°F (190°C). Place the ribs back on the tray (unwrapped) and cook for a final 15-20 minutes, flipping once, to crisp up the exterior bark.
  8. Rest and Serve: Let the ribs rest tented under foil for 15 minutes before slicing between the bones. Serve hot.