Classic Rosemary and Garlic Slow-Cooked Pork Ribs

1.Preheat your oven to 150°C (300°F). Line a large baking sheet with aluminum foil.

2.Pat the pork ribs dry thoroughly with paper towels. If using spare ribs, consider removing the thin membrane from the bone side for better tenderness.

3.In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, smoked paprika, salt, and pepper to create a rub.

4.Generously rub the spice mixture all over both sides of the pork ribs, ensuring they are evenly coated.

5.Place the seasoned ribs on the prepared baking sheet. Pour the chicken broth or water into the bottom of the pan (this creates steam to keep the ribs moist).

6.Cover the baking sheet tightly with a second layer of aluminum foil to create a sealed packet. Bake for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

7.While the ribs are cooking, prepare the glaze: In a small saucepan, combine the ketchup, apple cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce.

8.Bring the glaze mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 5 to 7 minutes until the glaze has thickened slightly. Remove from heat.

9.Once the ribs are tender, carefully remove them from the oven and increase the oven temperature to 200°C (400°F). Discard the foil packet and any excess liquid.

10.Place the ribs directly on a clean baking rack set over the baking sheet (or use a clean baking sheet). Brush a generous layer of the savory glaze over the top surface of the ribs.

11.Return the glazed ribs to the hot oven and bake uncovered for 8 to 10 minutes, or until the glaze is caramelized and slightly sticky. Watch carefully to prevent burning.

12.Remove from the oven, let rest for 5 minutes, then slice between the bones and serve immediately with any remaining glaze on the side.