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Ingredients
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Spare Ribs
Dry Rub
Basting / Sauce (optional)
For Wrapping
Finishing (optional)
Method
Spare Ribs
Prepare ribs
If present, remove the membrane from the bone side of the ribs: slide a small knife under the membrane at one narrow end, loosen it, grab with a paper towel and pull firmly to remove. Pat ribs dry with paper towels.
Season
Rub the entire rack with kosher salt and freshly ground black pepper on both sides, pressing lightly so it adheres.
Dry Rub
Make rub
In a small bowl combine brown sugar, paprika, garlic powder, onion powder, mustard powder, ground cumin and cayenne (if using). Mix until evenly blended.
Apply rub
Evenly coat both sides of the ribs with the dry rub, pressing it onto the meat. Let the seasoned ribs rest at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 8 hours to develop flavor.
Braising & Wrapping
Preheat and prepare
Preheat oven to 275°F (135°C). Lay out two sheets of heavy-duty aluminum foil, slightly overlapping to create a large parcel that will fully encase the ribs.
Assemble for braising
Place the seasoned ribs bone-side down on the foil. Drizzle apple cider vinegar over the meat, dot with butter, and spoon the honey or maple syrup over the top. If using, spread 1/4 cup barbecue sauce over the meat for extra moisture. Bring the long sides of the foil up and seal into a tight packet, leaving minimal headspace.
Bake low and slow
Place the foil packet on a rimmed baking sheet and bake in the preheated oven for 2 to 2 1/2 hours for a half rack, or until the meat is tender and pulls back from the bone about 1/4–1/2 inch. Internal temperature should read around 195–203°F (90–95°C) for tender fall-off-the-bone ribs.
Finishing
Glaze and brown
Carefully open the foil packet (watch for hot steam) and transfer ribs to a baking sheet, bone-side down. Brush extra barbecue sauce over the top. Set oven to broil (or preheat a grill to medium-high). Broil or grill 3–5 minutes, watching closely, until sauce caramelizes and edges begin to char. Alternatively, finish on a hot grill for 3–6 minutes, flipping once.