Sweet Apple-Infused Boiled Ribs with Sticky BBQ Glaze

1.Prepare the Ribs: Remove the thin membrane from the bone side of the ribs. Use a paper towel to grip the edge of the membrane near a corner and pull it off. Cut the racks into 2-3 bone sections for easier handling in the pot, if necessary.

2.Prepare the Boiling Liquid: In a very large stockpot or Dutch oven, combine the apple juice, quartered onion, smashed garlic, bay leaves, salt, and peppercorns. Bring the mixture to a rolling boil over high heat.

3.Boil and Simmer: Carefully place the rib sections into the boiling liquid, ensuring they are mostly submerged (add a little water if needed). Once the liquid returns to a boil, reduce the heat immediately to low, cover the pot, and simmer gently for 90 to 120 minutes, or until the ribs are extremely tender and the meat is pulling away from the bone.

4.Drain and Dry: Carefully remove the ribs from the apple liquid using tongs and transfer them to a wire rack set over a baking sheet. Discard the boiling liquid and aromatics. Pat the ribs completely dry with paper towels; this is crucial for achieving a good crust and glaze.

5.Prepare the Glaze and Preheat: Preheat your oven to 180°C (350°F). In a small bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until the sugar is dissolved.

6.Glaze and Bake: Place the dried ribs directly onto a foil-lined baking sheet (or leave them on the rack). Brush the ribs generously on all sides with half of the prepared sticky apple glaze.

7.Finish Cooking: Bake for 15 minutes. Remove the ribs from the oven, brush them with the remaining glaze, and return them to the oven for another 5-10 minutes, or until the glaze is deeply caramelized, sticky, and bubbling.

8.Rest and Serve: Let the ribs rest for 5 minutes before slicing them into individual portions. Serve immediately, drizzled with any remaining glaze from the pan.