• 1 full rack St. Louis cut pork ribs, about 4 lb
  • 1/2 cup table salt or 1 cup kosher salt
  • 1/2 cup sugar
  • spice rub
  • white vinegar
Dissolve salt and sugar in 4 quarts water. Soak ribs for one hour in the refrigerator.
Pat dry and cover the ribs with spice rub, a few tablespoons per side. Leave in the refrigerator for an hour.
Preheat oven to 250 degrees and place ribs meat side up on a baking rack with 1/2 inch of water in the pan. Bake for 2 hours. Brush a light coating of vinegar on the meat side, tightly wrap the ribs in foil, and return to the oven. Cook until ribs hit 185 degrees, about another 2 hours.
Let ribs rest for 15 minutes in the foil.