Ingredients:

  • 1 rack (about 3 lbs / 1.36 kg) baby back ribs or spare ribs, membrane removed
  • 2 tablespoons / 30 ml kosher salt
  • 1 tablespoon / 15 ml smoked paprika
  • 1 teaspoon / 5 ml garlic powder
  • 1 teaspoon / 5 ml onion powder
  • 1/2 teaspoon / 2.5 ml black pepper
  • 1/4 teaspoon / 1.25 ml cayenne pepper (optional, for heat)
  • 1 1/2 cups / 355 ml ketchup
  • 1/2 cup / 120 ml apple cider vinegar
  • 1/4 cup / 60 ml brown sugar, packed
  • 2 tablespoons / 30 ml Worcestershire sauce
  • 1 tablespoon / 15 ml Dijon mustard
  • 1 teaspoon / 5 ml smoked paprika
  • 1/2 teaspoon / 2.5 ml garlic powder
  • 1/4 teaspoon / 1.25 ml black pepper
  • Liquid Smoke to taste (optional)

Instructions:

  1. Remove the membrane from the back of the ribs.
  2. Combine salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Rub the mixture all over the ribs. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  3. Preheat oven to 275°F (135°C).
  4. Wrap the ribs tightly in aluminum foil (double layer). Place on a baking sheet and bake for 3-4 hours, or until the meat is very tender.
  5. While the ribs are baking, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper in a saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened. Add Liquid Smoke to taste.
  6. Preheat grill to medium heat.
  7. Remove the ribs from the foil, reserving any juices. Brush generously with BBQ sauce. Grill for 10-15 minutes per side, turning and basting with more BBQ sauce every few minutes, until the sauce is caramelized.
  8. Remove the ribs from the grill and let them rest for 5-10 minutes before slicing and serving. This is great for cooking ribs!