Ingredients:

  • 2 Racks St. Louis Style Pork Ribs (approx. 5.5 lbs total)
  • 2 tbsp Brown sugar (30g)
  • 1 tbsp Smoked paprika (7g)
  • 1 tsp Cayenne pepper (2g)
  • 1 tsp Chili powder (2g)
  • 1 tsp Garlic powder (3g)
  • 1 tsp Onion powder (3g)
  • 1 tsp Kosher salt (6g)
  • 1/2 tsp Black pepper, freshly cracked (1g)
  • 1/2 cup Apple cider vinegar (120ml)
  • 1/4 cup Water (60ml)
  • 2 tbsp Hot sauce (30ml)
  • 1 cup BBQ sauce (240ml)
  • 2 tbsp Sriracha or Gochujang (30ml)
  • 1 tbsp Honey (21g)
  • 1 tsp Red pepper flakes

Instructions:

  1. Remove the silverskin membrane from the back of the ribs. Pat the meat dry with paper towels.
  2. Mix the brown sugar, paprika, cayenne, chili powder, garlic powder, onion powder, salt, and black pepper. Massage the rub onto all sides of the ribs.
  3. Preheat oven or grill to 300°F (150°C). Lay out heavy-duty aluminum foil and place each rack on a sheet, folding the edges up to create a boat.
  4. Whisk together apple cider vinegar, water, and hot sauce. Pour the liquid into the foil boats, then seal the foil airtight.
  5. Roast for 2 hours until the collagen has hydrolyzed and meat is tender.
  6. Combine BBQ sauce, sriracha, honey, and red pepper flakes. Remove ribs from foil, brush liberally with the glaze, and finish under high heat (broil or direct grill) for 5-10 minutes until caramelized.