You don't need to fire up the grill for fall-off-the-bone perfection. Let your oven do all the work; the trick is cooking low and slow.
Ingredients, for the wet rub:
1 lb baby back ribs
1/2 cup maple syrup
1 T salt
1 T garlic powder
2 T mustard
1 T cider vinegar
1 T hot sauce
1/2 cup olice oil
BBQ Sauce:
1.5 cups ketchup
1/2 cup apple cider vinegar
1/4 cup packed maple sugar
2 T mustard
1 T maple syrup
1 T red miso
1 T smoked paprika (hot if you want some spice)
1/4 t (or more, to taste) chipotle powder or smokey taco seasoning
2 t garlic powder or 2 cloves fresh garlic, minced
1/2 t salt
Start by removing the thin membrane on the underside of the ribs: take a sharp knife and loosen one corner, then peel the membrane away from the bones.
Preheat oven to 275.
Mix together your rub ingredients.
Rub this on both sides of your ribs, then wrap them in tin foil.
If you have a cooling rack that fits in a rimmed oven sheet, then put that into your sheet, place the ribs on top, and slide the pan into the oven.
While the ribs cook, make your BBQ sauce.
Check the ribs after about 2-2.5 hours to see if they are done: unwrap foil, and pick up one end with tongs. The ribs are ready when they bend and the meat on top is tender and easily pulls apart.
When done, unwrap ribs, and cover both sides with your sauce.
Place on the wire rack, and return to the oven for 30 minutes.
Remove, turn on your broiler, and brush the ribs with more sauce.
Broil for 3-4 minutes, or until the sugars start to caramelize.
Let the ribs rest for at least 5 minutes before slicing and serving with more sauce.
Mix the drippings from the foil with what is left of your sauce and serve alongside your juicy sliced ribs.
