These smoky barbecue ribs boast sweet, heat, and that fall-off-the-bone tenderness. With brown sugar and smoked paprika in the dry rub and a thick barbecue sauce made with AR's hot honey, the flavor will be dripping off these ribs at your next cookout.
In a small bowl, combine the smoked paprika, onion powder, garlic powder, brown sugar, pepper, and 2 teaspoons salt.
For the Ribs
Preheat the oven to 300 degrees.
Cut the ribs in half so you have two manageable pieces to work with. Sprinkle them with the 2 teaspoons salt. Reserve ¼ cup of the barbecue rub for the barbecue sauce, then sprinkle the remaining rub over the ribs. Wrap each portion tightly in foil and place on a large rimmed sheet pan.
Bake for 3 hours, or until the meat is fork tender but not falling off the bone. Open the foil to let out the steam. (The ribs can be baked a day or two ahead; just let cool to room temperature, close up the foil, and refrigerate.)
While the ribs bake, make the barbecue sauce: In a small bowl, stir together the ketchup, vinegar, hot honey, and the reserved barbecue rub.
Preheat the grill to medium-high. Place the ribs directly on the grill and grill for about 10 minutes, turning and basting them often with the barbecue sauce, until they are lacquered and charred.
Cut between the ribs to separate into single ribs. Serve the ribs with any extra barbecue sauce.
