Ingredients:

  • 2 full racks (1.8–2 kg) Pork Baby Back Ribs
  • 300 ml (1 1/4 cups) Apple Cider Vinegar, divided
  • 50g (1/4 cup) Light Brown Sugar, packed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Fine Sea Salt
  • 1 Tbsp Coarse Ground Black Pepper
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Cayenne Pepper
  • 480 ml (2 cups) Quality BBQ Sauce

Instructions:

  1. Remove the Membrane: Flip the ribs bone-side up. Using a paring knife, lift a corner of the thin, silvery membrane near the small end of the rack. Grab the membrane firmly with a paper towel and pull it completely off the rack. Discard the membrane.
  2. Combine the Dry Rub: Thoroughly mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, mustard powder, and cayenne pepper in a small bowl.
  3. Apply the Rub: Pat the ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub, massaging it firmly into the meat. (Optional: Marinate in the refrigerator for 1–4 hours.)
  4. Preheat: Preheat the oven to a low 140°C (285°F).
  5. Prepare the Steaming Wrap: Tear off two large, heavy-duty sheets of aluminium foil per rack. Lay one sheet down, place the rib rack (bone side down) on the foil, and sprinkle 60 ml (1/4 cup) of the Apple Cider Vinegar underneath the rack.
  6. Wrap Tightly: Place the second sheet of foil over the ribs. Crimp and fold all the edges of the foil tightly to create a completely sealed, airtight packet to trap moisture.
  7. Bake Low and Slow: Place the foil packets in a roasting tray. Bake in the preheated oven for 3 hours. Do not open the foil during this period.
  8. Prepare the Glaze: While the ribs bake, combine the BBQ sauce and the remaining 60 ml (1/4 cup) of Apple Cider Vinegar in a small saucepan. Heat gently until just warmed and thoroughly combined.
  9. Unwrap and Drain: After 3 hours, carefully remove the ribs. Slit the top of the foil packet to vent the steam. Pour off and discard the liquid collected in the foil. Increase the oven temperature to 200°C (400°F).
  10. First Glaze: Place the unwrapped ribs directly onto a wire rack set over the roasting tray. Brush liberally with the prepared glaze. Return the ribs to the 200°C oven for 15 minutes.
  11. Second Glaze & Set: Remove the ribs, apply a second, thicker layer of glaze, and return to the oven for a further 10–15 minutes, or until the sauce is slightly caramelised and sticky.
  12. Rest and Serve: Remove the finished ribs from the oven and loosely tent with foil. Let rest for 10 minutes to allow the juices to redistribute. Slice the racks between the bones and serve immediately with any remaining warm glaze on the side.