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Ribs and binder
- 1 rack pork ribs, St. Louis style or baby back
- 1 tbsp mayonnaise
Dry rub
- 1½ tsp kosher salt
- 1½ tsp smoked paprika
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1½ tsp brown sugar
Sticky glaze
- About 1 cup BBQ sauce
- 1 tbsp apple cider vinegar
- 1 tbsp pan drippings, optional
THE PLAN.
- Heat the oven to 275°F (135°C). Line a sheet pan with foil and set a wire rack on top.
- Pat the pork ribs dry. Leave the membrane on the back so the rack stays together. Coat both sides with a thin layer of mayonnaise.
- Mix the dry rub ingredients. Season both sides of the ribs and let them sit while the oven heats.
- Set the ribs meat side up on the wire rack. Cook uncovered for 2 hours.
- Mix the BBQ sauce and apple cider vinegar. Transfer the ribs to two large sheets of foil, spoon a little sauce over them, and seal tightly. Return to the 275°F oven for 45 minutes.
- Open the foil carefully and reserve a spoonful or two of the juices. The ribs should bend easily and be tender with a bite.
- Stir the reserved juices and optional pan drippings into the remaining sauce. Brush a light coat over the ribs.
- Broil on low, or use the oven's grill setting, for 2–4 minutes until the glaze is sticky and caramelized. Watch closely so the sugar does not burn.
- Rest for 10 minutes, then slice and serve.
