Full Recipe

Pork Spare Ribs

1. 1

   Prepare ribs

   Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. Using a small knife, loosen and remove the silver skin (membrane) from the bone side: slide the knife under the membrane near one end, grab and peel off. Trimming any excess loose fat if desired.

2. 2

   Make dry rub

   In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, dry mustard and cayenne pepper. Stir until evenly mixed.

3. 3

   Season ribs

   Rub the ribs lightly with olive oil on both sides to help the rub adhere. Generously season both sides of the ribs with the dry rub, pressing it into the meat so there's an even coating. Let rest at room temperature for 20–30 minutes, or refrigerate covered for up to 4 hours for deeper flavor (if refrigerating, allow to come back toward room temperature 30 minutes before cooking).

4. 4

   Prepare cooking pan

   Line a large rimmed baking sheet with foil for easier cleanup. Place a wire rack on the sheet (optional). Transfer the seasoned ribs to the rack bone-side down. In a measuring cup combine apple cider vinegar and water and pour into the bottom of the baking sheet (not over the ribs) to create steam and keep the ribs moist during the low-and-slow bake.

5. 5

   Slow-roast

   Cover the ribs tightly with another sheet of foil, sealing the edges to create a packet. Roast in the preheated oven until very tender and a thermometer inserted near a bone reads about 190–203°F (approx. 2.5–3.25 hours depending on thickness). Start checking at 2 hours 15 minutes. The meat should be tender and pulling back from the bone.

6. 6

   Make glaze

   While the ribs are finishing, combine barbecue sauce and honey in a small saucepan over low heat. Warm until glossy and slightly reduced, about 5 minutes, stirring occasionally. Remove from heat and stir in neutral oil to loosen sauce for brushing.

7. 7

   Finish under broiler or on grill

   When ribs are tender, remove top foil and brush both sides generously with the warmed barbecue glaze. For a caramelized finish: set oven to broil on high and place the ribs under the broiler 6–8 inches from the heat for 3–6 minutes, watching closely to avoid burning; rotate and brush again as needed until edges caramelize. Alternatively, finish on a preheated medium-high grill for 3–5 minutes per side, basting with glaze, until nicely charred.

8. 8

   Rest and serve

   Transfer ribs to a cutting board and let rest 8–10 minutes. Cut between bones into individual ribs or into small portions. Spoon any remaining glaze from the pan over the ribs, sprinkle with chopped parsley if using, and serve immediately.