Sweet & Smoky BBQ Pork Ribs

Ingredients

• For the ribs:
• 2 racks baby back pork ribs, about 5–6 lb total
• 2 tbsp yellow mustard
• 2 tbsp apple juice or apple cider vinegar
• For the sweet & smoky dry rub:
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 2 tsp coarse black pepper
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper, optional
• For the BBQ glaze:
• 1 1/2 cups barbecue sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Method

1. 1

   Heat the oven to 275°F. Turn each rack bone-side up and, if the thin membrane is still attached, loosen it with a butter knife, grip it with a paper towel, and peel it away.

2. 2

   Pat the ribs dry and rub a thin layer of yellow mustard over both sides — it helps the seasoning stick and you won't taste it later.

3. 3

   Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, chili powder, cumin, and optional cayenne. Press it generously onto both sides.

4. 4

   Set each rack on a large sheet of heavy-duty foil, sprinkle about 1 tbsp apple juice or a splash of cider vinegar over each, wrap tightly, and bake meat-side up 2 1/2–3 hours until very tender and pulling from the bone ends.

5. 5

   While the ribs cook, simmer the barbecue sauce, honey, brown sugar, vinegar, Worcestershire, Dijon, smoked paprika, and garlic powder over medium-low heat 5–8 minutes until slightly thickened.

6. 6

   Unwrap the ribs, discard the foil and excess liquid, and raise the oven to 425°F. Brush the ribs generously with glaze and bake uncovered 8 minutes, then brush again and cook 5–8 minutes more.

7. 7

   Switch to broil for 1–3 minutes for a dark, sticky finish, watching the whole time — you want bubbling caramelized sauce, not burnt sugar.

8. 8

   Rest 10 minutes, slice between the bones, and brush with a little warm sauce before serving.

9. 9

   Flavor Table Tip: Start checking before they completely fall apart if you want clean slices; for true fall-off-the-bone ribs, give them more covered time before glazing.

10. 10

    Serve with: creamy coleslaw, smoky baked beans, grilled corn, extra BBQ sauce, and pickles.