Ingredients:

  • 2.5 lbs (1.1 kg) country-style pork ribs, bone-in
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (50 g) packed brown sugar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Pat ribs dry with paper towels. Trim excess fat, if desired. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Rub the spice mixture evenly over the ribs. Marinate for 30 minutes at room temperature, or up to overnight in the refrigerator (covered).
  2. Heat olive oil in a large skillet over medium-high heat. Sear ribs on all sides until lightly browned, about 2-3 minutes per side. This step adds extra flavor and texture but can be skipped for a quicker cook time.
  3. In a small saucepan, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, soy sauce, onion powder, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the glaze has thickened slightly, about 5-7 minutes.
  4. Preheat oven to 325°F (160°C). Place the ribs in the baking dish. Pour half of the glaze over the ribs, ensuring they are well coated. Cover the baking dish tightly with aluminum foil.
  5. Bake for 2 hours.
  6. Remove the foil. Baste the ribs with the remaining glaze. Increase oven temperature to 375°F (190°C). Bake uncovered for another 30-60 minutes, or until the ribs are very tender and the glaze is sticky and caramelized. Baste with pan juices occasionally during the last 30 minutes. Internal temperature should reach 190-200°F (88-93°C) for optimal tenderness.
  7. Remove from oven and let rest for 10 minutes before serving.