Melt-in-Your-Mouth Baby Back Ribs

Ingredients:

2 racks of baby back ribs

1/4 cup brown sugar

2 tablespoons paprika

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (adjust to taste)

1 cup barbecue sauce (homemade or store-bought)

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons honey

2 tablespoons olive oil

Instructions:

Preparing the Ribs:

Preheat your oven to 275°F (135°C).

Remove the membrane from the back of the ribs if it’s still attached. Use a knife to loosen it and then grip it with a paper towel to pull it off.

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make the dry rub.

Rub the dry rub generously all over the ribs, ensuring they’re evenly coated on both sides.

Cooking the Ribs:

Place the ribs on a baking sheet lined with aluminum foil or parchment paper, meaty side up.

Cover the ribs tightly with another piece of foil, creating a sealed packet.

Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone.

Making the Glaze:

While the ribs are cooking, prepare the glaze by mixing together the barbecue sauce, apple cider vinegar, Worcestershire sauce, honey, and olive oil in a small saucepan.

Heat the mixture over medium heat until it starts to bubble, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat.

Finishing the Ribs:

Once the ribs are done cooking, remove them from the oven and carefully open the foil packets.

Increase the oven temperature to 375°F (190°C).

Brush the ribs generously with the prepared glaze, covering them evenly.

Place the ribs back in the oven, uncovered, and bake for an additional 10-15 minutes, or until the glaze is caramelized and sticky.

Remove from the oven and let the ribs rest for a few minutes before slicing and serving.