The Fox Viewer

1. Preheat your oven to 150°C (300°F).

2. Remove the membrane from the back of the ribs by sliding a butter knife under the membrane and then pulling it off with a paper towel.

3. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create a dry rub.

4. Rub the dry rub mixture all over the ribs, making sure to coat them evenly on both sides.

5. Wrap each rack of ribs tightly in aluminium foil and place them on a baking sheet.

6. Bake the ribs in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bones.

7. While the ribs are baking, prepare the BBQ sauce. In a saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

8. Preheat your grill to medium-high heat.

9. Carefully remove the foil from the baked ribs and brush them generously with the BBQ sauce on both sides.

10. Place the ribs on the preheated grill and cook for 5-7 minutes on each side, brushing with additional BBQ sauce as needed, until they are nicely caramelised and charred in spots.

11. Remove the ribs from the grill and let them rest for a few minutes before slicing.

12. Serve the BBQ Ribs hot, sliced between the bones, and with extra BBQ sauce on the side for dipping.