Homemade Chili's-Style Baby Back Ribs

Instructions

1. 1

   Preheat your oven to 275°F (135°C).

2. 2

   Prepare the ribs: Place ribs meat-side down on a cutting board. Locate the thin membrane on the bone side. Use a knife to loosen a corner of the membrane, then grip it with a paper towel and pull it off. This step is crucial for tender ribs.

3. 3

   Prepare the dry rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.

4. 4

   Apply the rub: Generously sprinkle the dry rub all over both sides of the ribs, massaging it in thoroughly. Don't be shy!

5. 5

   Wrap the ribs: Lay out a large piece of heavy-duty aluminum foil (or two layers of regular foil) on a baking sheet. Place one rack of ribs in the center, meat-side up. Pour half of the apple cider vinegar and half of the water/apple juice around the ribs. Seal the foil tightly, creating a packet. Repeat for the second rack of ribs.

6. 6

   Slow cook: Place the foil-wrapped ribs on the baking sheet and bake for 3 to 3.5 hours, or until the ribs are very tender and easily bend when lifted with tongs. You should be able to see the meat pulling away from the bone.

7. 7

   Finish with sauce: Carefully remove the ribs from the oven. Increase the oven temperature to 400°F (200°C) or preheat your grill to medium-high heat. Open the foil packets, discarding any liquid. Brush both sides of the ribs generously with BBQ sauce.

8. 8

   Caramelize the sauce: Return the sauced ribs to the oven (uncovered) and bake for another 15-20 minutes, or until the sauce is slightly caramelized and sticky. Alternatively, place them on the preheated grill for 5-10 minutes per side, brushing with more sauce, until beautifully charred and sticky.

9. 9

   Rest and serve: Let the ribs rest for 5-10 minutes before slicing them between the bones. Serve hot with your favorite sides.