Description
Tender, fall-off-the-bone oven-baked ribs with a flavorful dry rub and a touch of apple cider vinegar for ultimate juiciness.
Ingredients
Scale
- 4 lbs pork ribs (spare ribs or baby back ribs)
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar (light or dark, packed)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 teaspoon ground cumin
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
Instructions
- Prepare the Ribs: Rinse ribs under cold water and pat dry.
- Remove the Membrane: Flip ribs bone-side up. Slide a butter knife under the membrane at one end and use a paper towel to grip and pull it off.
- Mix the Dry Rub: In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, chili powder, dried oregano, cayenne pepper (if using), and ground cumin. Whisk well.
- Apply the Mustard Binder: Spread a thin, even layer of yellow mustard over both sides of the ribs.
- Apply the Dry Rub: Generously sprinkle the dry rub all over the ribs, pressing it into the meat. Repeat on the other side.
- Marinate (Optional): Wrap ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat the Oven: Preheat oven to 275°F (135°C).
- Prepare the Baking Sheet: Line a large baking sheet with heavy-duty aluminum foil. Place a wire rack on top.
- Arrange the Ribs: Place ribs on the wire rack, bone-side down.
- First Bake (Dry Bake): Bake for 3 hours.
- Prepare the Foil Wrap: Tear off a large sheet of heavy-duty aluminum foil.
- Add Apple Cider Vinegar: Place ribs on the foil. Pour 1/4 cup of apple cider vinegar over the ribs.
- Wrap the Ribs Tightly: Wrap ribs tightly in the foil, creating a sealed packet.
- Second Bake (Steaming): Bake for another 2 hours.
- Check for Doneness: Carefully open the foil packet. Insert a fork into the meat between the bones. If it slides in easily, the ribs are done. If not, wrap back up and bake for another 30 minutes to an hour, checking every 30 minutes.
- Optional: Broil for Caramelization: Remove ribs from foil and place back on the wire rack. Broil for 2-3 minutes per side, watching closely.
- Rest the Ribs: Let ribs rest for at least 10 minutes before slicing.
- Slice and Serve: Slice ribs between the bones and serve.
Notes
- Removing the membrane is crucial for tender ribs.
- Marinating the ribs overnight will result in the best flavor.
- Low and slow cooking is key to fall-off-the-bone tenderness.
- Be careful when opening the foil packet, as steam will escape.
- Broiling is optional but adds a nice caramelized crust.
- Prep Time: 20 minutes
- Cook Time: 330 minutes