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Ingredients
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Ribs & Rub
BBQ Sauce (pan sauce / finishing)
For Braising / Moisture
Garnish (optional)
Method
Prep & Rub
Preheat and prep ribs
Preheat your oven to 300°F (150°C). Remove the membrane from the back of the rack: slide a knife under the thin silver skin at one end, lift and grab with a paper towel, then pull it off in one piece.
Pat the ribs dry with paper towels. Spread the 1 tablespoon yellow mustard (or brush with oil) over both sides of the rack to help the dry rub adhere.
Mix the rub: in a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne. Rub the mixture evenly over both sides of the ribs, pressing gently so it sticks.
Braising & Slow Cook
Prepare a roasting pan or rimmed baking sheet. Place the ribs bone-side down on a large piece of heavy-duty aluminum foil (enough to wrap tight). Pour the apple juice or beer into the pan around the ribs (not over the rub), about 1 cup; this creates steam and keeps ribs moist.
Wrap the ribs tightly in the foil, crimping the edges to create a sealed packet. Place the wrapped ribs on the baking sheet or roasting pan.
Bake in the preheated oven 2 to 2.5 hours for tender but slightly toothy ribs, or 2.5 to 3 hours for very tender ribs where meat pulls back from the bones. Check at 2 hours: ribs should bend easily and the meat should have pulled back from the ends of the bones about 1/4 to 1/2 inch.
Finish with BBQ Sauce (Grill or Oven Broil)
Carefully open the foil (watch steam) and transfer the ribs to a baking sheet lined with foil or directly to a preheated grill set to medium-high. Reserve the pan juices if desired for thinning sauce or brushing.
Make finishing sauce: in a small saucepan combine 1 cup BBQ sauce, apple cider vinegar, honey, Worcestershire sauce and optional hot sauce. Warm gently over low heat, stirring until combined. If using reserved pan juices, add up to 2 tablespoons to thin and add flavor.
Brush a generous layer of the warmed sauce over both sides of the ribs.
If using a grill: place ribs sauce-side up on the grill for 3–5 minutes to caramelize, then flip and sauce the other side and grill another 2–3 minutes. If using broiler: set oven to broil on high and broil ribs about 3–5 minutes, watching closely, until sauce is bubbling and slightly charred. Repeat saucing and quick caramelization once more if you like a thicker glaze.
After glazing, let the ribs rest 5 minutes. Optionally brush with 1 tablespoon butter for shine and extra richness.