Full Slab (with Two Sides) Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from bone side of the ribs: slide a blunt knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull away. Pat ribs dry with paper towels.

Make rub

In a small bowl combine brown sugar, paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder. Mix thoroughly so there are no large clumps.

Apply binder and rub

Brush both sides of the ribs lightly with yellow mustard (about 2 tbs) and olive oil. This acts as a binder. Evenly sprinkle and press the dry rub onto both sides of the slab so the entire surface is coated.

Prepare braising liquid and wrap

In a measuring cup combine apple cider vinegar (120 ml), water (120 ml) and honey (2 tbs). Place the seasoned ribs on a large sheet of heavy-duty aluminum foil, bone-side down. Pour the braising liquid around (not over) the ribs so it pools under them. Wrap the ribs tightly in foil, sealing the edges to create a packet.

Slow cook

Place the foil-wrapped ribs on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, until the meat is tender and pulls back from the bone ends by about 1/4 to 1/2 inch.

Finish over high heat (optional)

Carefully open the foil (watch for steam) and discard excess braising liquid if desired. Increase oven or broiler to high (or preheat grill to medium-high). Brush the ribs with the prepared sauce (reserve some for serving) and return to oven on a foil-lined pan or place on the grill for 5–8 minutes until sauce is sticky and caramelized, turning once. If broiling, watch closely to avoid burning.

Rest and portion

Remove ribs from heat and let rest 5 minutes. Slice between the bones into individual portions. Serve the full slab on a large platter with a side bowl of extra sauce.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce (if using), salt and black pepper in a small saucepan over medium heat.

Bring to a gentle simmer, stirring frequently. Reduce heat to low and cook 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, hot sauce for heat). Let cool slightly; reserve about 1/3 cup for brushing during finish and transfer remaining sauce to a serving bowl.

Choose two sides to serve alongside the ribs. For convenience: warm baked beans on the stovetop over low heat until hot (about 8–10 minutes).

For coleslaw: toss prepared coleslaw or mix shredded cabbage and carrots with mayonnaise-based dressing, season with salt and pepper; chill until serving.

For cornbread: bake or warm store-bought cornbread according to package directions and cut into portions.

For roasted potatoes: toss cubed potatoes with olive oil, salt and pepper and roast at 200°C (400°F) for 25–30 minutes until golden and tender.