BBQ Ribs

Remove the thin silvery membrane from the bone side of the rib rack: loosen it with a knife at the edge, grip it with a paper towel and pull it off in one piece — this helps the spices penetrate the meat better. Pat the ribs dry with a paper towel; if the rack is too long for your baking sheet, cut it in half.

In a bowl, combine the smoked paprika, brown sugar, garlic powder, salt and black pepper into a uniform dry spice mix.

Brush the ribs on both sides with 1 tablespoon of apple cider vinegar, then generously rub the dry spice mix all over, working it into the meat. Let sit for 15 minutes at room temperature — meanwhile, preheat the oven to 150°C.

Place the ribs bone-side down on a foil-lined baking sheet and cover tightly with a second sheet of foil, sealing the edges firmly on all sides.

Bake for 2 hours, until the meat is tender and starts to pull away easily from the bone.

Mix the BBQ sauce with the remaining apple cider vinegar (1 tablespoon) until smooth.

Remove the ribs from the oven, take off the top layer of foil and brush generously with the sauce on both sides. Turn on the oven's top broiler (or raise the temperature to 220°C) and bake the ribs uncovered for another 8 minutes, until the sauce starts to caramelize and brown at the edges.

Let the ribs rest for 5 minutes, cut between the bones into portions of 2-3 ribs each, and serve hot with the remaining sauce.