Fall-off-the-bone pork ribs slathered in a smoky-sweet homemade barbecue sauce, slow-cooked to perfection with a caramelized crust that will have you licking your fingers.
Low and slow is the only way.
Remove the thin membrane from the back of each rack. Pat dry. Mix brown sugar, paprika, garlic powder, onion powder, cayenne, pepper, and salt. Rub generously over all sides of the ribs. Wrap in plastic and refrigerate for at least 2 hours, overnight is best.
Preheat oven to 275°F (135°C). Place ribs on a baking sheet lined with foil. Cover tightly with another layer of foil. Bake for 2.5 hours until tender but not falling apart.
While ribs cook, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and a dash of liquid smoke in a saucepan. Simmer for 15 minutes until thickened. Set half aside for serving.
Brush the ribs generously with the BBQ sauce. Increase oven temperature to broil. Return ribs to the oven and broil for 3-5 minutes until the sauce is sticky and caramelized. Watch carefully to avoid burning.
Let the ribs rest for 10 minutes. Slice between the bones, pile onto a platter, and serve with the reserved sauce on the side. Coleslaw and cornbread make perfect accompaniments.
