4. Cook low and slow
→ Cover. Cook:
• LOW 7–8 hours (ideal for fork-tender, pull-apart texture)
• HIGH 3.5–4 hours (if short on time—check at 3.5 hrs)
→ Do not peek before 6 hours (LOW)—steam is essential for tenderness.
→ Ribs are done when meat pulls apart easily with fork and reaches 195–203°F internally.
5. Broil to perfection (NON-NEGOTIABLE)
→ Preheat broiler to HIGH. Line rimmed baking sheet with foil; lightly oil.
→ Transfer ribs to sheet, leaving excess liquid behind (keep ½ cup sauce for glazing).
→ Brush ribs generously with reserved sauce.
→ Broil on upper-middle rack 3–5 minutes, watching constantly, until edges bubble and char slightly. Rotate sheet halfway for even browning.
⚠️ Never walk away—sugar burns fast!
6. Rest and serve
→ Let ribs rest 5 minutes (juices redistribute).
→ Spoon pooled sauce from sheet over ribs.
→ Serve straight from foil-lined tray for rustic charm.
