Ingredients:

  • Racks (approx. 3 lbs / 1.4 kg total) Pork Spare Ribs or Baby Back Ribs (Membrane removed)
  • /4 cup (50g) Brown Sugar (packed)
  • Tablespoons Smoked Paprika
  • Tablespoon Kosher Salt
  • Tablespoon Black Pepper (freshly ground)
  • Tablespoon Onion Powder
  • Tablespoon Garlic Powder
  • Teaspoon Cayenne Pepper
  • Teaspoon Dried Mustard Powder
  • /2 Teaspoon Ground Cumin
  • /4 cup Apple Cider Vinegar (60 ml)
  • Tablespoons Water (30 ml)

Instructions:

  1. Prep the Ribs: Pat the ribs thoroughly dry with paper towels. Locate the membrane on the bone side and use a butter knife or paper towel to grip and peel it completely off. Discard.
  2. Mix the Rub: In a small bowl, thoroughly whisk together the brown sugar, smoked paprika, salt, pepper, onion powder, garlic powder, cayenne pepper, mustard powder, and cumin.
  3. Apply the Rub: Generously coat all surfaces of the ribs with the dry rub. Rub it in well. Wrap the seasoned racks tightly in foil or place them in a zip-top bag.
  4. Marinate: Refrigerate for at least 1 hour, but up to 8 hours for deeper flavour penetration.
  5. The Low and Slow Cook (Oven Method): Preheat oven to 275°F (135°C). Place the foil-wrapped ribs (bone-side down) onto the baking sheet. Bake for 2.5 to 3 hours, or until the meat has shrunk slightly from the bone tips and is tender when poked.
  6. The Mopping/Steaming Phase: Carefully open the foil packets. Add the Apple Cider Vinegar and Water mixture to the bottom of the foil packet. Re-seal loosely. Return to the oven for 30 minutes.
  7. Caramelise and Finish: Carefully remove the ribs from the foil and place them directly onto a clean baking tray or directly onto a medium-hot grill grate (or under the broiler). Cook for 5-10 minutes per side until the edges are dark, slightly crispy, and the rub has formed a lovely crust.
  8. Rest and Serve: Let the finished ribs rest tented loosely with foil for 10 minutes before slicing between the bones.