BBQ Ribs

Method

1. 01

   Heat the oven to 150 C. Pat the ribs dry. If there is a tough membrane on the bone side, loosen one corner with a knife, grip it with paper towel, and pull it away; if it will not come off cleanly, score it in a few places.

   
2. 02

   Mix 2 teaspoons salt, 50 g brown sugar, 2 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon ground chili. Rub the mixture over both sides of the ribs, using more on the meaty side. Let the ribs stand while the oven heats, or refrigerate them for up to 8 hours for deeper seasoning.

   ⏱ 20 min
3. 03

   Place the ribs meat side up on a rimmed baking tray and pour 120 ml water into the tray, not directly over the rub. Cover tightly with foil and bake at 150 C until the meat has started to shrink back from the bones and a skewer slides in with only slight resistance, about 2 1/2 hours for baby back ribs or 3 hours for St. Louis and meaty spare ribs.

   ⏱ 150 min
4. 04

   While the ribs cook, make the glaze. In a small saucepan, combine 250 ml ketchup, 60 ml vinegar, 3 tablespoons honey, 1 tablespoon mustard, 1 tablespoon Worcestershire sauce, and 20 g butter. Simmer over medium-low heat, stirring often, until glossy and thick enough to coat a spoon. Taste and adjust with a little more vinegar, honey, or salt if needed.

   ⏱ 15 min
5. 05

   Carefully remove the foil, avoiding the hot steam. Brush the ribs generously with the barbecue glaze. Raise the oven to 220 C, or prepare a grill for indirect medium heat if finishing outside.

   
6. 06

   Return the ribs to the 220 C oven uncovered, or place them on the cooler side of the grill. Cook until the sauce darkens, bubbles, and becomes sticky, brushing once or twice more with glaze. Watch closely near the end because the sugar can burn quickly.

   ⏱ 20 min
7. 07

   Rest the ribs for 10 minutes, then cut between the bones. Serve with any remaining warm glaze on the side.

   ⏱ 10 min