The Best BBQ Ribs Without Using A Smoker

Ribs: 

1. Preheat the oven to 300℉ (150℃). 
2. In a small bowl whisk together the salt, sugar, smoked paprika, garlic powder and coffee until evenly combined.
3. Turn the ribs over and look to see if the membrane is still attached, it will be a hard, shiny film covering the bones and fat on the backside of the ribs which is very difficult to cut through. To remove this membrane, work your fingers underneath the membrane until you can lift up a small section. Holding the ribs down with one hand, firmly grip the membrane with the other hand and pull it in the opposite direction to peel it off. Continue until all of the membrane is removed; this will ensure the ribs are tender and fall off the bone when cooked. You can also ask your butcher to do this. 
4. Season the ribs generously on both sides with the spice rub. 
5. Place a large piece of foil on your work surface. Lay the rubbed ribs, meat side down, in the foil and sprinkle the top of the ribs with the vinegar. Fold the sides of the foil in and over the ribs. Then fold the bottom of the foil up and over those sides. Finally, fold the top of the foil down and crimp the edges to seal completely; it's important to seal the ribs completely, so liquid doesn’t escape when baking. 
6. Place 2 rib packets on a baking sheet and bake in the preheated oven for 2.5-3 hours or until the ribs are completely tender and the rib bones are easily pulled out. 

BBQ Sauce: 

1. While the ribs bake, make the sauce. In a medium saucepan over medium heat whisk together the ketchup, sugar, salt, vinegars, water, garlic powder and smoked paprika until evenly combined. 
2. Bring to a simmer and continue to simmer for 30 minutes or until the sauce is reduced and thickened slightly. Remove from the heat, let cool completely and reserve in the fridge until the ribs are done cooking. 
3. Optionally, you can cold smoke the BBQ sauce while it is cooling. Add smoking chips of choice to your smoking gun. Place the BBQ sauce in a bowl and cover tightly with plastic wrap around the smoking gun hose. Fill the bowl with smoke and then let sit for 10 minutes. Repeat this up to 2 more times or until the BBQ sauce reaches your desired, smokiness level. 

Ribs Continued: 

1. Remove the ribs from the oven and let cool. 
2. If you want to cook the ribs immediately, preheat the broiler and lather your ribs generously with sauce. Place the ribs, meat side up, on the baking sheet and broil until the ribs are caramelized and the sauce is set. 
3. If you are able to let the ribs sit overnight, then cool the ribs completely and then cover with plastic wrap and place in the fridge overnight. 
4. The next day, before serving, preheat your grill over medium-high and grease the grates with oil. Generously lather the ribs with sauce and place on the grill. Cook, turning and basting with sauce often, until the ribs are caramelized, the sauce is set and the ribs are warmed through. 
5. Cut the ribs between each bone and serve.