Indoor Barbecued Ribs

Steps

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1. 1
   Cut the St. Louis style ribs in half by slicing between the bones.
   ▶ ≈0:14
2. 2
   Combine 3 quarts of water, 0.75 cup Diamond Crystal kosher salt, 0.33 cup sugar, and 0.25 cup liquid smoke in a large bowl to make the smoky brine.
   ▶ ≈0:22
3. 3
   Submerge the ribs in the brine, cover with plastic wrap, and refrigerate for 1 to 4 hours.
   ▶ ≈0:51
4. 4
   Remove the ribs from the brine and pat them completely dry with paper towels to remove excess moisture.
   ▶ ≈1:53
5. 5
   Mix together 1.5 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp granulated garlic, and 0.25 tsp cayenne pepper to make the spice rub.
   ▶ ≈2:06
6. 6
   Season both sides of the ribs generously with the spice rub.
   ▶ ≈2:20
7. 7
   Place the seasoned ribs on a baking tray and bake in a 275°F oven on the middle rack for 2.5 hours uncovered.
   ▶ ≈2:34
8. 8
   Heat 1 tbsp vegetable oil over medium heat until shimmering. Add 0.5 cup finely chopped onion and cook until softened, about 4 to 5 minutes.
   ▶ ≈2:47
9. 9
   Stir in 1 cup ketchup, 0.5 cup cider vinegar, 0.25 cup brown sugar, 1.5 tbsp Worcestershire sauce, 1 tsp black pepper, 1 tsp liquid smoke, and 0.5 tsp cumin. Simmer until the sauce thickens slightly, about 4 minutes.
   ▶ ≈3:24
10. 10
    Remove the ribs from the oven and brush 0.25 cup of the barbecue sauce over the top to glaze.
    ▶ ≈4:50
11. 11
    Return the ribs to the 275°F oven and continue cooking for 2 to 2.5 hours until the meat is fork-tender with just a slight resistance when pulled.
    ▶ ≈4:56
12. 12
    Brush another 0.25 cup of sauce over the ribs, cover loosely with foil, and let rest for about 30 minutes to allow the juices to redistribute.
    ▶ ≈5:22
13. 13
    Slice between the bones to separate the ribs and serve.
    ▶ ≈6:41