The secret to perfect BBQ ribs isn't just about the sauce; it's about the method. The 'low and slow' technique, where the ribs are cooked at a low temperature for an extended period, is what transforms tough meat into a tender delicacy. This recipe walks you through the essential steps, from preparing the meat and applying a balanced dry rub to the long, slow bake and the final step of basting with your favorite BBQ sauce. You can use your own homemade sauce or a quality store-bought one. The result is a memorable meal that truly embodies the spirit of American barbecue.
Preheat your oven to 135°C (275°F).
Place the ribs on a cutting board, bone-side up. Using a knife, loosen the thin membrane in one corner. Grab the membrane with a paper towel and pull it off the rack. This step is crucial for tender ribs.
In a small bowl, mix all the dry rub ingredients together.
Pat the ribs dry with paper towels. Generously rub the spice mixture all over both sides of the ribs.
Lay out two large pieces of heavy-duty aluminum foil. Place one rack of ribs in the center of each. Pour half of the apple cider vinegar over each rack.
Tightly seal the foil around the ribs, creating a sealed pouch. Place the foil-wrapped ribs on a baking sheet.
Bake in the preheated oven for 3-4 hours, or until the meat is very tender and has pulled back from the bones.
Carefully remove the ribs from the oven. Discard the liquid from the foil pouches and unwrap the ribs completely. Pat them dry again with paper towels.
At this point, you can finish the ribs on a grill or under a broiler. Preheat your grill to medium-high heat or set your oven broiler to high.
Generously brush both sides of the ribs with BBQ sauce. Place them on the grill or a baking sheet.
Cook for 5-10 minutes, flipping once and basting with more sauce, until the sauce is caramelized and bubbly. Be careful not to burn the sauce.
Remove from heat, let the ribs rest for 15 minutes, then slice and serve. Enjoy!