Name: Sticky Slow-Cooked Barbecue Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 2 whole racks
Cuisine: American
Ingredients: 2 pork baby back ribs; 50 g dark brown sugar; 15 g smoked paprika; 15 g kosher salt; 10 g garlic powder; 10 g onion powder; 10 g black pepper; 2 g cayenne pepper; 240 ml ketchup; 60 ml apple cider vinegar; 45 g dark brown sugar; 30 ml molasses; 15 ml worcestershire sauce; 15 g dijon mustard

Equipment

Heavy-duty aluminum foil

Baking sheet

or Roasting pan

Small mixing bowl

Medium saucepan

Basting brush

Paper towels

Ingredients

4 servings

The Ribs

2 pork baby back ribs, membranes removed

Dry Rub

50 g dark brown sugar, packed
15 g smoked paprika
15 g kosher salt
10 g garlic powder
10 g onion powder
10 g black pepper, freshly ground
2 g cayenne pepper

Sticky Barbecue Sauce

240 ml ketchup
60 ml apple cider vinegar
45 g dark brown sugar
30 ml molasses
15 ml worcestershire sauce
15 g dijon mustard

Nutrition (per serving)

1224

Calories

88g

Protein

53g

Carbs

74g

Fat

Fiber

43g

Sugar

2555mg

Sodium

Method

Preheat the oven to 135C (275F). Ensure an oven rack is placed in the middle position.

Using a paper towel for grip, peel the tough silverskin membrane off the bone side of the ribs. Discard the membrane.

In a small mixing bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper.

Generously rub the spice mixture all over both sides of the ribs, pressing it firmly into the meat.

Wrap each rack of ribs tightly in a double layer of heavy-duty aluminum foil to create a sealed packet, preventing any steam from escaping.

Place the foil-wrapped ribs seam-side up on a large baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the meat shrinks back from the bones and is extremely tender.

3hLook for: Meat pulls back to expose the tips of the bonesFeel: A skewer inserts into the meat with zero resistance

While the ribs are baking, combine the ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, and Dijon mustard in a medium saucepan.

Bring the sauce mixture to a gentle simmer over medium heat. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened. Set aside.

15mLook for: Sauce coats the back of a spoon and appears glossy

Remove the ribs from the oven and carefully open the foil packets to release the trapped hot steam. Increase the oven temperature to its broil setting.

Transfer the ribs to a foil-lined baking sheet. Brush a generous layer of the homemade barbecue sauce over the top of the ribs.

Broil the ribs for 3 to 5 minutes, watching very closely to ensure the sugars in the sauce caramelize and become sticky without burning.

5mLook for: Sauce is bubbling, sticky, and slightly charred at the edges

Remove the ribs from the broiler and let them rest for 10 minutes. Slice between the bones to separate, and serve with any remaining barbecue sauce on the side.

10m

Chef's Notes

Removing the membrane (silverskin) is non-negotiable for tender ribs. If left on, it cooks into a tough, leathery barrier that prevents the rub from penetrating the meat.
For maximum flavor, apply the dry rub up to 24 hours in advance and leave the ribs uncovered in the refrigerator. This acts as a dry brine, drawing moisture in and deeply seasoning the pork.
The low-and-slow cooking method bypasses normal doneness temperatures. While pork is safe to eat at 71C (160F), ribs are tough at that stage. You are aiming for an internal temperature around 93C to 96C (200F to 205F) to properly melt the connective tissues.
If your ribs feel like they are literally falling apart when you try to move them, they are slightly overcooked for competition barbecue standards, but perfectly acceptable and beloved for backyard eating.