Ribs Recipe
Make Ribs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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PER PERSON PRICE - Ribs
PER PERSON PRICE - Dry Rub
PER PERSON PRICE - Glaze & Finish
PER PERSON PRICE - To Serve
Method
PER PERSON PRICE - Ribs
- 1
- 2
Wrap for low-and-slow cook
Place one rib portion on a double layer of aluminum foil sized to fully wrap the ribs. Leave the rack bone-side down and the meat-side up. This will be used later to tent and wrap after applying the rub.
PER PERSON PRICE - Dry Rub
- 3
Mix dry rub
In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder and cayenne. Stir until evenly mixed.
- 4
Apply rub
Sprinkle and pat the rub all over the meat side and edges of the ribs using your hands. Ensure an even, thin coating. Reserve any leftover rub for another use.
- 5
PER PERSON PRICE - Glaze & Finish
- 6
Initial oven cook (low-and-slow)
Tightly seal the ribs in the foil so no steam escapes (wrap ends well). Place on a rimmed baking sheet bone-side down. Roast in the preheated oven at 135°C (275°F) for 2 to 2 1/2 hours (approx. 120–150 minutes) until meat is tender and pulling back from the bones about 0.5–1 cm.
- 7
Make glaze
While ribs roast, combine barbecue sauce, apple cider vinegar, honey and butter in a small saucepan over low heat. Stir until butter melts and mixture is smooth; keep warm on very low heat or remove from heat and cover to rewarm later.
- 8
- 9
Finish for caramelization
To caramelize the glaze: either place ribs under a hot broiler for 3–5 minutes until glaze bubbles and darkens (watch closely to avoid burning), or grill over medium-high heat for 3–5 minutes per side, brushing additional glaze as you go. The goal is a sticky, slightly charred finish. Use tongs to turn — do not pierce meat with a fork.
- 10
Final glaze and rest
Remove ribs from heat, brush another light coat of glaze, then let rest on a cutting board, loosely tented with foil, for 8–10 minutes before slicing. Resting lets juices redistribute and keeps meat moist.
PER PERSON PRICE - To Serve
- 11
Slice and season
Using a sharp knife, cut the ribs between bones into individual ribs or desired portions. Sprinkle the cut ribs lightly with the 0.25 tsp salt and 0.125 tsp black pepper if needed to taste.
- 12
- 13
Service note
This recipe is scaled per person. If cooking multiple portions, adjust ingredient quantities proportionally and allow extra oven/grill space. For best texture, serve warm; leftover ribs keep well refrigerated for 3 days and reheat gently in a covered pan with a splash of water or under foil in a low oven.
