I have some St. Louis cut ribs on now. I wanted to try a spritz on one rack before I foil (*if I foil, may not). I want to do Apple cider vinegar and brown sugar because I don’t have apple juice (and I don’t love the apple juice spritz flavors). Anyone have any ideas on ratios of ACV to brown sugar? And I guess I should heat the vinegar to dissolve the sugar? Thanks. (I rarely do ribs so I don’t have any notes on this bc I don’t often spritz either.)