Barbecue Pork Ribs

Ingredients

• 1 rack pork baby back ribs, about 3 pounds
• 1 teaspoon fine sea salt
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon packed light brown sugar
• 1/2 teaspoon ground black pepper
• 3/4 cup prepared barbecue sauce, divided
• 1 tablespoon apple cider vinegar

Method

1. 1

   Step 1. Allow about 3 hours 15 minutes to 4 hours, or longer if still tough. Use a rimmed baking sheet, heavy foil, a food thermometer. The 235-minute estimate allows the full 3-hour covered bake, oven heating from 300°F to 425°F, glazing and a 10-minute rest. Rack thickness and tenderness determine the actual bake.

2. 2

   Step 2. Heat the oven to 300°F (150°C). Pat the ribs dry. If a papery membrane remains on the bone side, loosen a corner with a blunt knife and pull it off using a paper towel for grip.

3. 3

   Step 3. Mix salt, paprika, garlic powder, brown sugar and pepper. Rub evenly over both sides. Put the ribs bone-side down on a large piece of heavy foil and seal into a packet, then set it on the baking sheet.

4. 4

   Step 4. Bake for 2 1/2–3 hours until the meat is very tender and a probe slides easily between the bones. Pork must reach at least 145°F (63°C) with a 3-minute rest, but ribs generally become tender closer to 190–203°F (88–95°C). Avoid touching bone with the probe.

5. 5

   Step 5. Open foil carefully to release steam. Raise the oven to 425°F (220°C). Transfer ribs to the baking sheet relined with clean foil, leaving pooled packet juices behind. Mix 1/2 cup barbecue sauce with vinegar. Brush half this mixture over the meaty side, bake 5–7 minutes, then brush with the remainder and bake another 5–7 minutes until tacky. Watch closely; remove before the sugar blackens.

6. 6

   Step 6. Rest for 10 minutes, then cut between the bones. Serve with the reserved 1/4 cup barbecue sauce, kept separate from the brushing bowl.