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Preheat and Prep: Preheat your oven to 275°F (135°C). In a small bowl, combine all the dry rub ingredients—brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, cayenne, and salt. Mix well until no lumps of sugar remain.
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Prepare the Ribs: Rinse the ribs under cold water and pat them completely dry with paper towels. Place them on a clean work surface. Turn them bone-side up and use a knife to lift a corner of the thin, papery membrane covering the bones. Grab it with a paper towel for grip and pull it off completely. This step is crucial for tender ribs!
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Apply the Rub: Generously season both sides of the ribs with the dry rub, pressing it into the meat to ensure it adheres.
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Wrap and Bake: Place each rack of ribs, meat-side up, on a large piece of heavy-duty aluminum foil. Wrap the ribs tightly, sealing the foil completely to create a packet. Place the foil packets on a large baking sheet.
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Bake for 2 hours for baby back ribs.
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Bake for 3 hours for larger spare ribs.
The ribs are done when the meat is extremely tender and easily pulls apart with a fork.
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Drain and Sauce: Carefully open the foil packets (be mindful of the hot steam). Using tongs, lift the ribs and pour off the accumulated liquid and fat from the foil.
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Glaze and Broil: Brush a generous layer of barbecue sauce all over the top of the ribs. Move your oven rack to the upper-middle position and set the broiler to HIGH. Broil the ribs for 3-5 minutes, watching closely, until the sauce is caramelized and bubbly.
Chef’s Notes:
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Foil Packet Tip: For even more tender ribs, add a few tablespoons of apple juice, cider vinegar, or water to the foil packet before sealing.
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Don’t Skip the Membrane: Removing the membrane on the bone side is the #1 secret to fall-off-the-bone ribs. It allows the rub to penetrate and makes the ribs much more tender.
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Broiling is Key: The quick broil at the end isn’t just for looks—it adds a wonderful caramelized flavor to the sauce.
