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Ingredients
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Ribs
Moisture/Steam (for braising)
Finishing Sauce (optional but recommended)
For serving
Method
Ribs
Prepare the ribs
Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) remains on the bone side, slide a thin knife under one corner of the membrane, loosen it, then use a paper towel to grip and pull it off completely.
Make the dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne. Mix thoroughly so sugar is broken up and spices are even.
Season the ribs
Generously rub the dry rub all over both sides of the ribs, pressing it into the meat. Make sure edges are well coated. Let rest at room temperature for 20–30 minutes to allow the rub to adhere (or refrigerate up to 4 hours uncovered for a drier surface — bring back to room temp before cooking).
Moisture/Steam (for braising)
Prepare the pan
Place a large roasting pan or rimmed baking sheet lined with foil. Add apple cider (or apple juice), apple cider vinegar, and water to the pan — this will create steam and flavor while the ribs cook.
Wrap and braise
Place the seasoned ribs, meat-side up, on a large sheet of heavy-duty aluminum foil (or two layers regular foil). Spoon a couple tablespoons of the liquid into the foil around the ribs (not over the rub). Tightly wrap the ribs in foil, sealing edges to create a pouch. Place the wrapped ribs on the roasting pan and transfer to the preheated oven. Bake at 275°F (135°C) for 2.5 to 3 hours, until the meat is tender and pulls away from the bone but not completely falling apart.
Finishing Sauce (optional but recommended)
Prepare finishing sauce
While ribs near completion (last 20 minutes of oven time), whisk together barbecue sauce, honey, and 1 tsp apple cider vinegar in a small saucepan. Warm over low heat until glossy and slightly thickened, about 5–8 minutes. Keep warm.
Glaze and broil or grill
When ribs are done braising, carefully remove from oven and open foil. Transfer ribs to a baking sheet lined with foil, meat-side up. Brush a generous layer of finishing sauce over the ribs. For a sticky, caramelized finish, broil on high 4–6 inches from element for 3–5 minutes, watching closely to avoid burning, until sauce bubbles and darkens slightly. Alternatively, finish on a preheated medium-hot grill for 4–6 minutes, flipping once and brushing more sauce to build a glaze. Remove when sauce is tacky and ribs reach internal texture you prefer.