Underground Raceway Ribs with Nitro Glaze
These ribs aren't just fall-off-the-bone tender; they're packed with a rush of flavor from a sweet and spicy nitro glaze. Slow-cooked to perfection and then given a high-velocity finish under the broiler, they're a showstopper for any gathering.
Directions
- 1
Preheat oven to 275°F (135°C). Remove the thin membrane from the back of each rib rack by lifting a corner with a butter knife and peeling it off with a paper towel. Trim any excess fat.
- 2
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This is your dry rub. Generously rub both sides of the ribs with the spice mixture.
- 3
Place the seasoned ribs on a large baking sheet lined with foil, meat side up. Tightly cover the baking sheet with another layer of foil, creating a sealed packet. Bake for 2.5 to 3 hours, or until very tender but not falling apart.
- 4
While ribs bake, prepare the Nitro Glaze: In a saucepan over medium heat, combine ketchup, apple cider vinegar, honey, soy sauce, Worcestershire sauce, and liquid smoke (if using). Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- 5
Remove ribs from the oven. Carefully unwrap and discard the foil. Increase oven temperature to 400°F (200°C) or preheat your broiler.
- 6
Brush the cooked ribs generously with about half of the Nitro Glaze. Return to the oven or place under the broiler (watching carefully!) for 5-7 minutes, until the glaze is caramelized and bubbly, developing a slight char in spots.
- 7
Flip the ribs, brush with remaining glaze, and cook for another 5-7 minutes until similarly caramelized. If broiling, keep a very close eye to prevent burning.
- 8
Remove from oven, let rest for 5-10 minutes, then slice between the bones into individual ribs or smaller sections. Serve immediately with extra glaze on the side, if desired.