Smoky BBQ Ribs with Homemade Sauce

These smoky BBQ ribs require some time but very little hands-on effort. The key to success is patience during the slow cooking process and layering flavors with both a dry rub and homemade sauce. This recipe uses an oven method that's accessible for any home cook, no smoker or grill required.

1. Step 1: Removing the membrane is crucial for tender ribs and better flavor absorption.

   Prepare the ribs by removing the membrane from the back. Slide a butter knife under the membrane at one end of the rack, then use a paper towel to grip it and pull it off in one piece.

2. Step 2: Mix thoroughly to ensure even distribution of flavors.

   Make the dry rub by combining brown sugar, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and mustard powder in a small bowl.

3. Step 3: The mustard acts as a binder and will not be noticeable in the final dish.

   Coat both sides of the ribs with a thin layer of yellow mustard. This helps the dry rub adhere to the meat and won't leave a mustard flavor after cooking.

4. Step 4: Don't rush this step - longer marinating time means more flavor.

   Generously apply the dry rub to both sides of the ribs, pressing it into the meat. For the best flavor, wrap the seasoned ribs in plastic wrap and refrigerate for at least 2 hours or overnight.

5. Step 5: Starting with room temperature meat ensures more even cooking.

   Preheat your oven to 275°F (135°C). Remove ribs from refrigerator and let them come to room temperature for about 30 minutes.

6. Step 6: The foil packet traps moisture and helps tenderize the meat.

   Place each rack of ribs on a large piece of heavy-duty aluminum foil. Fold the edges up to create a rim, then fold and seal the foil to create a tight packet around each rack.

7. Step 7: Low and slow cooking breaks down the tough connective tissues.

   Place the foil packets on a baking sheet and bake for 2.5 hours. The ribs should be tender but not falling apart.

8. Step 8: Homemade sauce allows you to control sweetness and spice levels.

   While the ribs are cooking, prepare the BBQ sauce. In a medium saucepan, combine ketchup, remaining brown sugar, apple cider vinegar, Worcestershire sauce, molasses, and liquid smoke (if using).

9. Step 9: Simmering concentrates flavors and creates the perfect consistency.

   Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

10. Step 10: The meat should bend easily when lifted but not completely fall off the bone.

    After 2.5 hours, carefully open the foil packets (watch out for hot steam) and check for doneness. The meat should be tender and starting to pull back from the bones.

11. Step 11: This step caramelizes the sauce and creates a sticky glaze.

    Increase oven temperature to 375°F (190°C). Brush the ribs generously with the BBQ sauce and return to the oven, uncovered, for 15 minutes.

12. Step 12: Multiple layers of sauce build depth of flavor.

    Apply another layer of sauce and cook for an additional 15 minutes until the sauce is sticky and caramelized.

13. Step 13: This optional step adds a nice char similar to grilled ribs.

    For a charred finish, you can place the sauced ribs under the broiler for 2-3 minutes, watching carefully to prevent burning.

14. Step 14: Resting allows the juices to redistribute throughout the meat.

    Remove from oven and let rest for 5-10 minutes before cutting between the bones to serve. Serve with remaining BBQ sauce on the side.

For a complete meal, serve these ribs with classic sides like coleslaw, cornbread, baked beans, or mac and cheese. If you have leftovers, remove the meat from the bones and use it for sandwiches or tacos the next day.