Sticky Oven BBQ Ribs

Ingredients

• 1.8 kg (4 lb) Pork baby back ribs, 2 racks; membrane removed from the bone side
• 3 tbsp Light brown sugar, for the rub
• 2 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 2 tsp Fine salt
• 2 tsp Black pepper
• 240 ml (1 cup) Ketchup, for the sauce
• 60 ml (¼ cup) Apple cider vinegar
• 3 tbsp Light brown sugar, for the sauce
• 2 tbsp Maple syrup or molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Smoked paprika, for the sauce

You’ll need: Baking tray, Foil, Small saucepan, Pastry brush

Method

1. 1

   Prep the ribs. Heat the oven to 150°C (300°F). Pat the ribs dry. To remove the membrane, slide a knife under it at one end of the bone side, grip it with a paper towel and peel it off.

2. 2

   Rub. Mix the rub ingredients in a small bowl and press the mixture all over both sides of the ribs. Wash your hands and the board after handling the raw pork.

3. 3

   Bake covered. Wrap each rack tightly in a large sheet of foil, sealed at the edges, and set them on a baking tray. Bake for 2 hours 15 minutes, until the meat is very tender.

4. 4

   Make the sauce. Meanwhile, simmer the sauce ingredients in a small saucepan over medium heat for 8 to 10 minutes, stirring now and then, until thick and glossy.

5. 5

   Glaze. Heat the oven to 200°C (400°F). Carefully open the foil, letting the hot steam escape away from your face, and pour off the juices. Brush the ribs generously with sauce and bake uncovered for 15 minutes, brushing again halfway, until sticky and lightly charred at the edges.

6. 6

   Rest and serve. Rest the ribs for 10 minutes, then cut between the bones. The meat should have pulled back from the ends of the bones and a skewer should slide in with little resistance. Serve with any remaining sauce.