Pork Ribs Recipe

Make the rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne (if using). Whisk thoroughly to break up any brown sugar lumps and ensure an even spice blend.

Prepare ribs

Pat the ribs dry with paper towels. If the membrane is still on the bone side, slide a paring knife under the membrane at one end, loosen it, then grab with a paper towel and pull it off. Trim any large excess fat.

Apply binder and rub

Lightly coat both sides of each rack with the yellow mustard or olive oil to act as a binder (this won't flavor the meat strongly). Generously sprinkle the dry rub over both sides of the ribs and massage it in so the rub adheres evenly. Let the rubbed ribs rest at room temperature for 30 minutes, or refrigerate covered for up to overnight for deeper flavor (if refrigerating, bring to room temperature for 30 minutes before cooking).

Prepare braising liquid

Combine apple juice, apple cider vinegar, stock, and Worcestershire sauce in a small bowl or measuring cup. This will be used to add moisture during the low-and-slow cook.

Low-and-slow oven method (recommended)

Preheat oven to 275°F (135°C). Place each rack bone-side down on a large sheet of heavy-duty foil (enough to create a sealed packet) or a rimmed baking sheet. Pour about 1/4 cup of the braising liquid under each rack (not over the rub) — the liquid should pool beneath the meat and keep the environment humid. Tightly wrap the foil around the ribs to create a sealed packet. Place on a baking sheet and bake for 2.5 to 3 hours for baby backs (3 to 3.5 hours for spare ribs) until the meat is tender and pulls back from the bone about 1/4 to 1/2 inch.

Alternative: Smoker or grill

Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down on the grate. After the first 45 minutes to 1 hour, lightly spritz or mop the ribs every 45–60 minutes with the braising liquid to maintain moisture. Smoke for about 4–5 hours total for spare ribs (3–4 for baby backs), until tender and the internal temp reaches about 195–203°F (90–95°C) and the meat pulls back from the bones.

Sauce and caramelize

When ribs are tender, remove from oven or smoker and carefully open foil packets. Increase oven temperature to 425°F (220°C) or preheat a broiler/grill. Brush a thin, even layer of barbecue sauce (mixed with honey if using) over the meaty side of each rack. Place ribs under the broiler or on a hot grill for 4–6 minutes until sauce is caramelized and sticky — watch closely to avoid burning. Alternatively, return to smoker for 15–30 minutes with sauce applied to set the glaze.

Rest and slice

Remove ribs from heat and let rest for 10 minutes. Slice between the bones into individual portions. Serve with extra sauce on the side.