At a glance
You're in for a delicious, hands-off cooking experience with this 3-2-1 method for incredibly tender, fall-apart ribs. The process takes about 6 hours total—three hours of roasting, two hours wrapped in foil with apple cider, and a final hour with BBQ sauce glaze—but most of that time is the oven doing the work. The real trick is the apple cider steaming phase, which locks in all the juices and makes the meat melt-in-your-mouth tender; bonus: you can turn the pan drippings into an addictive sweet dip to serve on the side.
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Prepping the ribs and oven
Preheat your oven to 85°C (185°F), bottom heat only. Carefully remove the membrane from the bone side of the pork ribs — it comes off easily if you grip it with a paper towel. Then trim the meat, removing any excess fat and tidying up the edges if needed.
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Coating and seasoning
Spread a very thin layer of mustard over the trimmed ribs. Then generously sprinkle them with your favorite rib or pork rub.
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First roast on the rack
Place the prepared ribs on a rack in the middle of the oven, bone side down. Set a roasting pan underneath to catch any dripping juices. Roast for 3 hours, spritzing the meat occasionally with water from a spray bottle.
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