Ingredients:

  • 1/2 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 3.5 lbs beef back ribs
  • 2 tbsp olive oil
  • 1/2 cup unsweetened tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt

Instructions:

  1. Remove the thin membrane from the back of the ribs using a butter knife and paper towel.
  2. Coat the ribs lightly with olive oil to act as a binder.
  3. Apply the dry rub (brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper) generously to all sides, pressing it into the meat.
  4. Preheat oven to 425°F (218°C). Place ribs on a wire rack over a pan and roast for 15 minutes to set the crust.
  5. Lower the oven temperature to 275°F (135°C).
  6. Wrap the ribs tightly in a double layer of heavy-duty aluminum foil.
  7. Bake for 3 to 4 hours until the internal temperature reaches 203°F (95°C).
  8. Whisk together tomato paste, apple cider vinegar, honey, Worcestershire sauce, and salt in a small bowl.
  9. Unwrap the ribs and brush the glaze over the top.
  10. Return to the oven or broiler for 5–10 minutes until the glaze is tacky and mahogany-colored.