Instructions
- Preheat the Oven: Begin by preheating your oven to 275°F (135°C). This low and slow cooking method ensures the ribs become incredibly tender while allowing the flavors of the dry rub to penetrate the meat. A low oven temperature also helps maintain moisture, preventing the ribs from drying out during the long cooking process.
- Prepare the Ribs: Before cooking, you’ll need to remove the membrane from the back of the ribs. This thin, silvery skin can be tough and chewy once cooked, so it’s important to take it off. To do so, slide a knife underneath one end of the membrane and gently lift it away from the ribs. Use a paper towel to get a better grip and pull the membrane off completely. Once removed, pat the ribs dry with paper towels to ensure the dry rub adheres well to the meat.
- Apply the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, and cayenne pepper (if you like a little heat). Mix the spices thoroughly to create an even rub. Drizzle the olive oil over both sides of the ribs, ensuring they are coated evenly. This will help the dry rub stick and add a bit of extra richness to the flavor. Generously sprinkle the dry rub over both sides of the ribs, pressing it into the meat with your fingers to ensure the spices are well embedded.
- Wrap the Ribs: Lay each rack of ribs on a large piece of aluminum foil, meat side up. Take care to wrap the ribs tightly in the foil, ensuring they are completely sealed. The foil helps to trap moisture, keeping the ribs juicy and tender during the baking process. Once wrapped, place the ribs on a baking sheet to catch any juices that might escape while baking.
- Bake the Ribs: Place the wrapped ribs in the preheated oven and bake for 2.5 to 3 hours. During this time, the ribs will slowly cook and become tender. You’ll know they’re ready when the meat starts pulling away from the bones. The low cooking temperature allows the fat to render slowly, making the meat incredibly tender. If you’re unsure, check for doneness by gently tugging on the ribs with a pair of tongs—if the meat comes away from the bone easily, it’s ready for the next step.
- Apply the Barbecue Sauce: Once the ribs are tender, remove them from the oven and carefully unwrap them. The foil will be hot, so use tongs or oven mitts to protect your hands. Increase the oven temperature to 450°F (230°C) to prepare for finishing the ribs. Brush the ribs generously with your favorite barbecue sauce on both sides. This is where the flavor really comes together—the sauce will caramelize during the final bake, creating a sticky, flavorful coating on the ribs.
- Finish the Ribs
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