Classic Fall-Off-The-Bone BBQ Pork Ribs

1.Prepare the Ribs: Pat the pork ribs dry thoroughly with paper towels. If using spare ribs, carefully remove the thin membrane from the bone side using a butter knife to lift an edge, then grip with a paper towel and peel it off completely. Discard the membrane.

2.Create the Dry Rub: In a small bowl, combine the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well.

3.Apply the Rub: Generously coat all sides of the ribs with the dry rub, pressing it firmly into the meat. Let the ribs rest at room temperature for at least 30 minutes, or cover and refrigerate for up to 4 hours.

4.Preheat Oven and Prepare Pan: Preheat your oven to 120°C (250°F). Tear off two large sheets of heavy-duty aluminum foil, large enough to wrap the ribs completely. Place the ribs meat-side up on the foil.

5.Add Moisture: Sprinkle the ribs with the apple cider vinegar and water/apple juice. Wrap the foil tightly around the ribs to create a sealed packet, ensuring no liquid escapes.

6.Slow Cook: Place the foil-wrapped ribs on a baking sheet and bake for 3 to 3.5 hours, or until the meat is very tender and easily pulls away from the bone.

7.Make the BBQ Sauce (if making homemade): While the ribs are cooking, combine all sauce ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat.

8.Glaze and Finish: Carefully remove the ribs from the oven and unwrap them, reserving the cooking liquid. Increase the oven temperature to 200°C (400°F). Brush a generous layer of the BBQ sauce over the top of the ribs.

9.Caramelize: Return the unwrapped ribs (sauce-side up) to the baking sheet. Bake uncovered for an additional 10-15 minutes, brushing with more sauce halfway through, until the sauce is caramelized, sticky, and slightly charred at the edges.

10.Rest and Serve: Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones. Serve immediately with extra sauce on the side.