Homemade BBQ Ribs

Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate deeply.

Remove ribs from refrigerator 1 hour before cooking to bring to room temperature - cold meat won't cook evenly. Preheat oven to 135°C (275°F) for low-and-slow cooking.

Place ribs bone-side down on a wire rack set over a foil-lined baking sheet. The rack allows heat to circulate evenly and prevents the bottom from getting soggy.

Cover tightly with foil and bake for 2.5 to 3 hours. The ribs are done when the meat has pulled back from the bones about 1cm and the internal temperature reaches 90°C (195°F).

While ribs cook, prepare the BBQ sauce: combine 200ml ketchup, 3 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, and a pinch of cayenne. Simmer for 15 minutes until thickened.

Remove foil from ribs during the last 30 minutes of cooking. Brush generously with BBQ sauce and return to oven uncovered to let the sauce caramelize slightly.

For extra caramelization, finish under the broiler for 2-3 minutes, watching carefully to prevent burning. The sauce should be bubbling and slightly charred in spots.

Let the ribs rest for 10 minutes before cutting - this allows the juices to redistribute throughout the meat for maximum succulence.

Cut between the bones using a sharp knife. Serve with extra BBQ sauce on the side, coleslaw, and cornbread for a classic American BBQ feast.