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Ingredients
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Ribs
Baste / Finish
Optional (for serving)
Method
Ribs
Preheat and prepare ribs
Preheat oven to 275°F (135°C). Remove the ribs from refrigeration and pat dry with paper towels. If the membrane (silvery lining) is still attached on the bone side, slide a thin knife under one corner, grip it with a paper towel, and peel it off to improve tenderness.
Make the dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne. Stir until evenly blended.
Season the ribs
Lightly brush both sides of the slab with vegetable oil to help the rub adhere. Generously rub the spice mixture over both sides of the ribs, pressing it into the meat. Let the seasoned ribs rest at room temperature for 20–30 minutes (or refrigerate for up to 4 hours for deeper flavor).
Low-and-slow cook
Place the ribs bone-side down on a large sheet of heavy-duty aluminum foil (or in a roasting pan). If using foil, create a loose packet and add apple cider vinegar and 1/4 cup water to the packet to create a moist environment. Seal the packet (or cover the roasting pan tightly with foil). Roast in the preheated oven for 2.5–3 hours, or until the meat registers 195–205°F (90–96°C) at the thickest point and is tender when pierced with a fork.
Baste / Finish
Prepare finishing sauce
While ribs finish in the oven (approximately last 20–30 minutes), combine barbecue sauce, melted butter, and honey in a small saucepan over low heat. Warm until combined and slightly thickened, stirring occasionally. Remove from heat and keep warm.
Glaze and caramelize
When ribs are tender, carefully remove them from the oven and open the foil packet. Transfer ribs to a rimmed baking sheet, bone-side down. Brush a generous layer of the warm barbecue glaze over the top of the ribs. If you want a more caramelized finish, set the oven to broil (or preheat a grill to medium-high) and broil the glazed ribs 3–5 minutes, watching closely, until the glaze bubbles and deepens in color. Alternatively, finish on a hot grill for 3–5 minutes, turning once and basting again.