- 1
Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. On the back of each rib rack, locate the thin membrane covering the bones. Use a knife to lift a corner of the membrane, then grip it with a paper towel and pull it off. This step is crucial for tender ribs.
- 2
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Mix well.
- 3
Generously rub the spice mixture over both sides of each rack of ribs, pressing it in gently.
- 4
Lay out two large pieces of heavy-duty aluminum foil per rack of ribs, overlapping them slightly to create a strong pouch. Place one rack of ribs, bone-side up, in the center of the foil. Fold up the edges slightly to form a boat.
- 5
In a separate bowl, whisk together apple cider vinegar, apple juice, water, and liquid smoke (if using). Pour about half of this liquid around the ribs in the foil packet.
- 6
Tightly seal the foil around the ribs, creating an airtight package. Repeat for the second rack. Place the foil-wrapped ribs bone-side down on a large baking sheet.
- 7
Bake for 2.5 to 3 hours, or until the ribs are very tender (a bone should wiggle easily or start to pull away).
- 8
Carefully remove the ribs from the oven. Increase oven temperature to 375°F (190°C). Open the foil packets, being careful of the hot steam. Drain off most of the liquid (you can reserve a little if you wish to thin your sauce later).
- 9
Place the ribs directly on the baking sheet (or on a rack set over a baking sheet). Brush generously with about half of your favorite BBQ sauce.
- 10
Return the ribs to the oven and bake for 15-20 minutes, or until the sauce is bubbly and slightly caramelized. Remove, brush with the remaining BBQ sauce, and bake for another 10-15 minutes, until the sauce is sticky and slightly browned.
- 11
Let the ribs rest for 5-10 minutes before slicing into individual portions between the bones. Serve hot.
