Pork ribs slow-baked until tender, seasoned with a smoky dry rub and finished with homemade barbecue sauce built from ketchup, vinegar, honey, mustard, and Worcestershire. A final high-heat glaze concentrates the sweet, tangy, smoky flavors into a glossy, sticky coating.
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Pat the pork ribs thoroughly dry with paper towels. Place the rack bone-side up and, if the tough membrane is still attached, loosen a corner with a paring knife and pull it off using paper towel for grip. Trim only obvious excess fat and wash your hands after handling the raw pork.
Combine the salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and 40% of the brown sugar. Rub the mixture over both sides of the rack, pressing it on in a thin, even layer. Preheat the oven to 160°C while you make the sauce.
Combine the ketchup, apple cider vinegar, honey, Worcestershire sauce, mustard, remaining brown sugar, and water in a saucepan. Cook over medium-low heat for 8 minutes, whisking occasionally, until thick, glossy, and easy to brush. Remove from the heat.
Place the rack bone-side down on a large sheet of aluminum foil and seal it tightly, leaving no large openings. Set the packet on a baking sheet and bake at 160°C for 2 hours. When done, the meat should have pulled back slightly from the bones and a thin knife should slide between them with little resistance.
Remove the tray and open the foil with oven gloves, keeping your face away from the packet because very hot steam will escape. Raise the oven to 200°C. Brush the meaty side generously with barbecue sauce and bake uncovered for 10 minutes, until the sauce adheres and no longer looks watery.
Raise the oven to 220°C, apply a second thin coat of sauce, and bake for another 5 minutes. Watch the glaze closely: it should become dark, glossy, and sticky, with a few caramelized edges but no patches of burnt sugar.
Rest the ribs for 10 minutes before slicing between the bones. Serve hot with the remaining barbecue sauce on the side. The meat should be juicy and tender while still holding to the bone, not collapsing like pulled pork.
