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Sticky Oven-Finished Pork Ribs
Andre Lewis

Sticky Oven-Finished Pork Ribs

These ribs use a covered low bake for tenderness, then a hot uncovered finish for tacky edges. Don't boil them; that pulls flavor into water and leaves the meat washed out. The bones should twist with resistance, not fall out of mushy meat.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 racks baby back pork ribs 2 1/2 lbs each
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 cup tomato-based barbecue sauce
  • 2 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 300°F and remove the papery membrane from the bone side of each rib rack.
  2. Mix the brown sugar, paprika, salt, pepper and garlic powder, then rub it evenly over both sides of the ribs.
  3. Place each rack meat side up on a foil-lined rimmed pan and cover the pans tightly with foil.
  4. Bake for 2 1/2 hours until the meat has pulled back from the bones and the thickest section is about 195°F to 203°F, well above the 145°F minimum safe temperature for pork.
  5. Stir the barbecue sauce and vinegar together, uncover the ribs and brush them with half the sauce.
  6. Increase the oven to 450°F and bake uncovered for 10 minutes, brush again, then bake 5 to 8 minutes until sticky with darkened edges.
  7. Rest the racks for 10 minutes before cutting between the bones.