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Ingredients
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Ribs
Sauce (side)
Method
Ribs
- 1
Prepare ribs
Preheat oven to 150°C (300°F). If ribs are refrigerated, remove them and let sit at room temperature for 20–30 minutes while you mix the rub and prepare a baking sheet.
- 2
Remove membrane
Flip the half slab bone-side up. Slide a thin spatula under the thin membrane on the back of the ribs, loosen an edge, grab with a paper towel and pull it off in one piece. Removing the membrane improves tenderness and allows rub penetration.
- 3
Make dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground mustard and chili powder. Mix until uniform.
- 4
Season ribs
Pat ribs dry with paper towels. Rub the neutral oil over both sides of the ribs. Massage the dry rub liberally onto both sides, pressing so it adheres. Let sit for 10–15 minutes for the rub to bind.
- 5
Wrap and braise
Place ribs meat-side down on a double layer of aluminum foil on a rimmed baking sheet. Pour the apple juice/cider alongside (not directly over seasoned surface) so it pools in the foil. Wrap tightly into a packet, sealing edges to trap steam. Roast in the preheated oven for 2 to 2 1/2 hours, until the meat is tender and pulls back from the bone about 1/4–1/2 inch.
- 6
Optional finish
If you prefer a caramelized exterior, carefully open the foil, brush ribs with some of the prepared sauce (or a little extra brown sugar and butter), and broil on high for 3–5 minutes until edges caramelize. Alternatively, transfer to a hot grill for 3–5 minutes per side and baste with sauce.
- 7
Rest and slice
Remove ribs from oven, keep wrapped and let rest 5–10 minutes to redistribute juices. Unwrap, place on a cutting board, slice between bones into individual ribs and transfer to a serving plate.
Sauce (side)
- 8
Combine and heat
While ribs roast (about 20–30 minutes before they finish), combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, garlic powder, salt and black pepper in a small saucepan. Whisk to combine.
- 9
- 10