Bbq Platter (half Rack) Recipe

Prepare ribs

Remove membrane from the bone side of the rack if present: slide a small knife under the membrane at one end, loosen, then grab with a paper towel and pull it off in one piece.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix until uniform.

Season ribs

Pat ribs dry with paper towels. Lightly brush both sides with olive oil. Rub the dry rub evenly onto both sides of the rack, pressing so it adheres. Let rest at room temperature 20–30 minutes or refrigerate up to overnight (covered) for deeper flavor.

Low-and-slow cook (oven or smoker)

Oven method: Preheat oven to 275°F (135°C). Place ribs meat-side up on a rimmed baking sheet lined with foil; cover tightly with foil. Bake for 2 to 2½ hours until meat is tender and pulls back from the bone about 1/4–1/2 inch. Smoker/grill method: Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down and smoke for 3–3½ hours until internal temp ~195°F and meat is tender.

Glaze and finish

Combine BBQ sauce, apple cider vinegar and honey in a small bowl. During final 10–15 minutes of cook time, brush a thin coat of glaze over the ribs, return to heat and repeat once more to build a tacky, glossy finish. Remove when glaze is set and ribs are sticky but not burning.

Rest and portion

Transfer ribs to a cutting board and let rest 10 minutes. Slice between bones into individual ribs or into a 3–4 bone portion for a half-rack presentation. Sprinkle chopped parsley for garnish.

Whisk together the BBQ sauce, apple cider vinegar and honey until smooth. Taste and adjust sweetness or tang (add more honey for sweetness, vinegar for tang). Keep warm; use 2–3 tablespoons during the final glazing steps described above and reserve remaining sauce for serving.

Warm baked beans in a small pot over medium-low heat until simmering, about 5–8 minutes. Keep covered to hold heat. Toast or warm the cornbread briefly in a 350°F oven 6–8 minutes or in a skillet until edges are crisp. Place a portion (approx. 3 oz) of dressed coleslaw on the platter and arrange pickles and lemon wedges alongside the sliced ribs.

Arrange ribs on the serving platter with sides. Spoon extra BBQ sauce into a small ramekin. Garnish ribs and sides with chopped parsley and a light dusting of extra paprika if desired.