St. Louis Ribs with Cherry BBQ Sauce

Ingredients

• 2 racks St. Louis-style pork ribs (about 2 1/2 to 3 pounds each)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups cherry barbecue sauce
• 2 tablespoons apple cider vinegar

Method

1. 1

   Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it off with a paper towel for grip.

2. 2

   In a small bowl, mix the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.

3. 3

   Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat. Let the ribs sit at room temperature for 20 minutes.

   20:00 · Rest rubbed ribs
4. 4

   Preheat the oven to 300°F. Line a 9x13-inch baking sheet or roasting pan with foil and place the ribs bone-side down.

5. 5

   Cover the pan tightly with foil and roast until the ribs are tender and the meat has pulled back from the bone ends, about 2 hours 45 minutes.

   2:45:00 · Roast ribs covered
6. 6

   Remove the ribs from the oven and increase the temperature to 425°F.

7. 7

   Whisk the cherry barbecue sauce with the apple cider vinegar in a small bowl.

8. 8

   Uncover the ribs and brush generously with the cherry barbecue sauce mixture on both sides.

9. 9

   Return the ribs to the oven, uncovered, and roast until the sauce is caramelized and sticky, about 15 minutes.

   15:00 · Caramelize glaze
10. 10

    Remove the ribs from the oven and brush with any remaining sauce. Let rest for 10 minutes before slicing between the bones to serve.

    10:00 · Rest before slicing