Two Slabs Of Ribs Recipe
Make Two Slabs Of Ribs Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Dry Rub & Prep
Mop & Glaze
Method
Ribs
- 1
Bring to cool temperature & remove membrane
If ribs are refrigerated, remove from fridge 30–45 minutes before starting so they come closer to room temperature. Flip the slabs bone-side up and use a paper towel to grip and peel off the silver skin (membrane) from the back of each slab; use a butter knife to lift an edge if needed. Removing the membrane improves tenderness and lets the rub penetrate.
Dry Rub & Prep
- 2
Make the dry rub
In a medium bowl combine packed brown sugar (0.5 cups), paprika (4 tbs), smoked paprika (2 tbs), kosher salt (2 tbs), coarse black pepper (2 tbs), garlic powder (1 tbs), onion powder (1 tbs), dry mustard (2 tsp) and cayenne (1 tsp). Whisk thoroughly so the sugar and spices are evenly distributed.
- 3
Oil and apply rub
Pat ribs dry with paper towels. Brush both sides of each slab lightly with the neutral oil (2 tbs total) to help the rub adhere. Sprinkle and press the dry rub onto both sides of the ribs, coating evenly and pressing the rub into the meat around the bones.
- 4
Dry brine (recommended)
Place rubbed ribs on a rack set over a tray and refrigerate uncovered for at least 1 hour or up to overnight. This helps the rub set and the surface to dry slightly for better bark. If short on time, allow at least 30 minutes at room temperature before cooking.
Mop & Glaze
- 5
Prepare the mop liquid
In a small bowl or jar combine apple cider vinegar (1 cup), water (1 cup) and 2 tbs Worcestershire sauce. This will be used to periodically spritz or mop the ribs during the bake to keep them moist and add tang.
- 6
Prepare the finishing glaze
In a saucepan combine ketchup (1.5 cups), brown sugar for glaze (0.25 cups), apple cider vinegar for glaze (0.25 cups), 2 tbs Worcestershire sauce, Dijon mustard (1 tbs), honey (2 tbs), smoked paprika (1 tbs), chili powder (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp). Bring the mixture to a simmer over medium-low heat, stir until sugar dissolves, then simmer gently 4–6 minutes to meld flavors and thicken slightly. Remove from heat and set aside. (Reserve ~1/3 of this glaze for serving.)
Cook & Finish
- 7
Preheat oven and position ribs
Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Position the ribs bone-side down on the rack so heat circulates around them.
- 8
Slow bake and mop
Place the ribs in the oven and bake unwrapped for 2 to 2 1/2 hours. Every 45–60 minutes open the oven and brush or mop the top of the ribs lightly with the mop liquid (apple cider vinegar + water + Worcestershire) to keep them moist and develop a thin tangy crust. Do not soak — short, even mopping is best.
- 9
Wrap for tenderness
After 2–2 1/2 hours, test for bend and a little pullback from the bone. For fork-tender ribs, transfer each slab to a double sheet of heavy-duty foil, place 1 tbs unsalted butter and 1 tbs honey on top of each slab, then tightly wrap the foil to seal (steam-wrap). Return the wrapped slabs to the rack and bake another 45–60 minutes, until very tender when gently pressed.
- 10
Unwrap and glaze
Carefully open the foil (watch the steam) and place the unwrapped ribs back on the rack. Brush a generous layer of the prepared glaze over the top and return to the oven, or place under a hot broiler or a very hot grill for 4–8 minutes to caramelize the glaze — watch closely so it doesn't burn. If broiling, keep the oven door slightly ajar and rotate pans as needed for even color.
- 11
- 12
Rest and slice
Transfer ribs to a cutting board and let rest 8–10 minutes to allow juices to redistribute. Slice between the bones into individual portions, brush with any reserved glaze if desired, and serve hot. Serve the reserved glaze on the side for dipping.
