Instructions
- Preheat the oven to 275°F (135°C). A low temperature is key for slowly tenderizing the ribs without burning the rub. Allow the oven to fully preheat before placing the ribs inside so they start cooking steadily from the beginning.
- Prepare the ribs. Turn each rack over to expose the back side. Slide a knife under the silver membrane and lift enough to grip with a paper towel. Peel it off in one long sheet if possible. Removing the membrane allows the flavors to penetrate and prevents a tough layer from forming during baking. Pat the ribs completely dry so the oil and rub cling evenly.
- Apply the dry rub. In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, and cayenne. Rub the olive oil over both sides of each rack, then coat generously with the dry rub. Press it firmly into the surface so it adheres and forms a seasoned layer that will slowly melt into the meat as it cooks.
- Wrap the ribs tightly. Place each rack, meat side up, on a large sheet of aluminum foil. Wrap tightly, folding edges so no steam can escape. This sealed environment helps the ribs braise gently in their own juices, becoming tender without losing moisture. Place the wrapped racks onto a baking sheet for easy handling.
- Bake for 2.5 to 3 hours. Slide the baking sheet into the preheated oven. During this time, the ribs will soften, the seasoning will merge with the rendered fat, and the meat will begin to pull away from the bones. When the ribs bend easily and the bones start peeking through, they are ready for the finishing step.
- Sauce and increase heat. Remove the ribs from the oven and carefully unwrap the foil — steam will be hot. Increase the oven temperature to 450°F (230°C). Brush a generous layer of barbecue sauce over both sides of the ribs, letting the sauce pool into the ridges of the meat. Place the ribs back on the baking sheet without foil so the sauce can caramelize.
- Finish the ribs. Return the ribs to the oven and bake uncovered for 10–15 minutes. Watch closely to avoid burning; the sauce should bubble, thicken, and develop a glossy, slightly sticky coating. This step adds deep flavor and texture that complements the tender center of the ribs.
- Rest and serve. Let the ribs rest a few minutes before slicing. Resting allows juices to settle and makes cutting easier. Slice between each bone and serve warm, letting the caramelized exterior and tender interior shine.
Notes
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