Ingredients:
- ¼ cup (60 ml) brown sugar
- 2 tablespoons (30 ml) smoked paprika
- 1 ½ teaspoons (7.5 ml) onion powder
- 1 ½ teaspoons (7.5 ml) garlic powder
- Salt and pepper ½ teaspoon (2.5 ml) cayenne pepper
- 2 racks baby back ribs
- 3 tablespoons (45 ml) vegetable oil, plus more for oiling grates
- ½ cup (120 ml) chicken stock
- ¼ cup (60 ml) apple cider vinegar
- 1 ½ cups (350 ml) BBQ sauce, plus more to serve
Method:
- Preheat oven to 300˚F (150 C).
- For the spice rub: Mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne in a small bowl.
- Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
- Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place in the oven for about 90 minutes to 2 hours.
- Increase the oven temperature to 375˚ and uncover the ribs. Brush the tops with the BBQ sauce and cook for 5 minutes.
- Carefully turn the ribs over and baste the other side with the BBQ sauce. Cook for an additional 5 minutes.
- Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
- Transfer the ribs to a cutting board, brush with any remaining sauce, cut into pieces and serve.
All recipes for Eva’s B were developed and written by Chef Eva Bee.