Fall-off-the-bone pork ribs slathered in a smoky-sweet homemade barbecue sauce, slow-cooked to perfection with a caramelized crust that will have you licking your fingers.
Low and slow is the only way.
Remove the thin membrane from the back of each rack. Pat dry. Mix brown sugar, paprika, garlic powder, onion powder, cayenne, pepper, and salt. Rub generously over all sides of the ribs. Wrap in plastic and refrigerate for at least 2 hours, overnight is best.
Preheat oven to 275°F (135°C). Place ribs on a baking sheet lined with foil. Cover tightly with another layer of foil. Bake for 2.5 hours until tender but not falling apart.
While ribs cook, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and a dash of liquid smoke in a saucepan. Simmer for 15 minutes until thickened. Set half aside for serving.
Brush the ribs generously with the BBQ sauce. Increase oven temperature to broil. Return ribs to the oven and broil for 3-5 minutes until the sauce is sticky and caramelized. Watch carefully to avoid burning.
Let the ribs rest for 10 minutes. Slice between the bones, pile onto a platter, and serve with the reserved sauce on the side. Coleslaw and cornbread make perfect accompaniments.
Swap the BBQ sauce for a sticky honey garlic glaze made with honey, minced garlic, soy sauce, and a touch of ginger. Brush on during the last 10 minutes of broiling for a sweet and savory finish.
Marinate the ribs in hoisin sauce, soy sauce, rice vinegar, sesame oil, and five-spice powder. Finish with a glaze of the same mixture reduced to a sticky consistency and garnish with sesame seeds and green onions.
Add 2 tablespoons of finely ground coffee to the dry rub for a deep, earthy flavor that complements the smoky sweetness of the BBQ sauce. The coffee enhances the caramelization without adding caffeine taste.
Stir 2 minced chipotle peppers in adobo sauce into the BBQ sauce along with an extra teaspoon of cayenne. This smoky-spicy version brings serious heat that builds with every bite.
