Ingredients:

  • 1/4 cup yellow mustard
  • 1/2 cup brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 racks (approx. 3.5 lbs) baby back pork ribs
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey

Instructions:

  1. Flip the ribs bone side up and peel away the thin, silvery membrane from the back of the ribs. Note: Use a paper towel for grip to get a good hold on the edge
  2. Slather a thin layer of yellow mustard over the ribs to act as a binder for the rub. Note: Don't overdo it, you just need a light coat
  3. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper; generously coat the ribs with the rub, pressing it into the meat.
  4. Lay out two large sheets of heavy duty aluminum foil, place the ribs bone side down, and fold the foil to create a tight, airtight seal. Note: If air escapes, the ribs will dry out
  5. Place the foil pouches on a baking sheet and bake at 275°F (135°C) for 3 hours, until the meat has retracted about 1/4 inch from the ends of the bones.
  6. Carefully remove the ribs from the foil and discard the excess liquid. Note: Be careful, the steam is incredibly hot
  7. Mix BBQ sauce, apple cider vinegar, and honey, then brush the mixture generously over the ribs.
  8. Set oven to broil (High) and place ribs back in for 3–5 minutes until the glaze is caramelized and charred.