A riff on the original from San Francisco’s bygone Hi Lo BBQ, these are well-spiced and vinegar-braised in a foil pocket for ultra juicy, sweet-tangy results. For best results, remove the ribs' membrane before preparing (you can find an easy how-to video online). Also, rub the ribs with seasonings the night before to save yourself an hour of wait time, and serve them solo or with any type of veggie mash—and lotsof napkins.
In a small bowl, combine the paprika, coriander, sugar, salt, and pepper.
Place one half-rib rack on a piece of heavy-duty aluminum foil large enough to completely encase the ribs, shiny side down. Pat half the dry rub onto both sides of the ribs, and close the foil around the ribs in a way that won’t allow juice to spill during cooking.Repeat with the other half-rack. Refrigerate both foil-wrapped racks for at least 1 hour.
Transfer the ribs to a plate and transfer the braising liquid to a medium saucepot. Using a spoon, remove and discard as much of the clear fat from the ribs that settles at the top as possible, then bring the remaining liquid to a simmer and reduce it until it has a thick syrupy consistency. Baste the ribs with the glaze, place the ribs on a baking sheet under the broiler for 1 minute, or until the glaze is slightly caramelized, baste with the remaining glaze, and serve.