- 2 racks uncooked ribs (Baby Back or St. Louis both work well)
- Dry Rub:
- ½ cup brown sugar, packed
- 1½ tsp paprika
- 1 TB kosher salt
- 1½ TB freshly ground black pepepr
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
- 9 oz your favorite honey BBQ sauce (I used Sweet Baby Ray’s)
- 1/4 cupcranberry sauce
- 1–2 TB liquid smoke, depending on desired level of smoky flavor
- Dry the racks of ribs with paper towels. Using a sharp knife, make a slit down the middle of the rib membranes (thin layer of skin on bottom sides.) Carefully pull and remove the membranes.
- In a bowl, combine all dry rub ingredients and whisk to combine well. Pat and press dry rub onto both sides of rib racks. Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.
- Preheat oven to 300F. Bake foil-wrapped ribs, on baking sheet, for 2 hours.
- Remove ribs, let cool enough to handle, and remove foil. Discard juices. Combine BBQ sauce, cranberry sauce, and desired amount of liquid smoke. Brush ribs generously with sauce. Broil for 5 minutes or just until tops are nicely browned. Watch carefully. (Alternatively, you can grill for 5-10 minutes per side, in lieu of broiling.) Slice and serve warm.