Making great homemade bbq ribs shouldn't be limited to the smokehouse homies. While a smoker really makes for a perfect rack of ribs, we can get a product that is nearly as good in its own way using this method.

INGREDIENTS:

BBQ Sauce:

1 cup (285 g) ketchup
1/4 cup (50g) brown sugar
2 tsp(7g) kosher salt
2 Tbsp (24g)white vinegar
2 Tbsp (24g) yuzu rice vinegar or apple cider vinegar
1/2 cup (120g) water
1 Tbsp (10g) garlic powder
1 Tbsp(10g) smoked paprika
Optional splash shiro dashi
Optional 1tbsp(12g) coffee seasoning

Ribs:

2 Tbsp (20g) kosher salt
1 Tbsp (12g) brown sugar
2 Tbsp (10g) fresh Finely ground coffee
1 Tbsp (10g) garlic powder
1 Tbsp (9g) smoked paprika
2-4 racks St Louis style ribs or baby back ribs
Splash of yuzu rice vinegar or apple cider vinegar

INSTRUCTIONS:

Method:

Start by combining kosher salt, brown sugar, smoked paprika, garlic powder, and ground coffee. Whisk to combine.
Remove the layer of tissue running along the ribs.
Season each side of the ribs generously with the rib rub.
Place each individual rack on a sheet of foil. Splash with rice vinegar. Fold the foil up and around the rib.
Place into an oven preheated to 300F for 2.5-3 hours.
Remove ribs from oven generously lather with sauce.
If grilling and glazing, make sure to let the ribs cool down. Ideally chill overnight.
If using an oven, glaze and broil until the sauce is nice and lacquered on.

In a pot, combine ketchup, brown sugar, kosher salt, white vinegar, yuzu rice vinegar or apple cider vinegar, water, garlic powder, and smoked paprika. Whisk to combine.