Rack Of Pork Spare Ribs Recipe

Prep ribs

Remove rack from refrigerator and pat dry with paper towels. Remove membrane from the bone side: slide a butter knife under the membrane at one end, lift and tear a small section, then grab with a paper towel and peel the membrane off across the ribs. Trim any excess fat or loose bits.

Season

Evenly sprinkle kosher salt and freshly ground black pepper over both sides of the ribs, pressing gently so it adheres. Let rest at room temperature for 20 minutes (or cover and refrigerate up to 4 hours).

Mix rub

In a small bowl combine brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, dry mustard, and cayenne. Whisk until evenly blended.

Apply rub

Generously coat the meat side and bone side of the ribs with the dry rub, pressing it into the meat. Use about two-thirds of the rub for the top of the ribs and reserve the rest for basting later.

Low-and-slow roasting (oven method)

Preheat oven to 275°F (135°C). Place a large sheet of heavy-duty foil shiny-side down on a baking sheet. Put the ribs meat-side up on the foil. Tent another sheet of foil over the ribs and seal tightly around the edges to create a packet. Roast on the middle rack for 2.5 to 3 hours, until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Alternatively — indirect grill

Prepare grill for indirect heat at about 275°F (135°C) with a drip pan under the ribs. Place ribs bone-side down on the grill grates away from direct flame. Close lid and cook 2.5 to 3 hours until tender, maintaining temperature and adding wood chips if desired for smoke.

Make baste

While ribs cook, combine apple cider vinegar, apple juice, light brown sugar and unsalted butter in a small saucepan over medium heat. Stir until butter melts and sugar dissolves, then remove from heat and stir in 2 tablespoons of the reserved dry rub to taste (optional).

Wrap for tenderness

At the 2-hour mark (or when ribs are close to tender and have a nice crust), remove foil tent/unwrap if using grill and brush the ribs generously with half of the baste. Wrap ribs tightly in fresh foil (meat-side down) with a couple tablespoons of the baste pooled inside. Return to oven or grill and continue cooking for 30–45 minutes until very tender.

Glaze and caramelize

Carefully unwrap ribs and discard any pooled fat. Mix remaining baste with barbecue sauce and honey. Brush this glaze over both sides of the ribs. Increase oven temperature to 425°F (220°C) or move ribs over direct heat on grill. Roast or grill uncovered for 8–12 minutes, watching closely and brushing once more, until sauce is sticky and caramelized but not burnt.

Remove ribs and let rest for 10 minutes before cutting. Slice between the bones into individual ribs or into portions. Serve with any remaining glaze on the side.