Slow-roasted Pork Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from refrigerator and pat dry with paper towels. If a tough membrane remains on the bone side, slide a knife under it at one end and pull it away (use a paper towel for grip).

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard, and cayenne (if using). Mix until evenly combined.

Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Place ribs bone-side down on a large piece of aluminum foil (enough to wrap them completely).

Mix apple cider (or juice), apple cider vinegar, and melted butter. Spoon about half of this mixture along the inside of the foil under the ribs (not over the rub) so the ribs will braise in steam. Reserve the remaining liquid for basting during the roast.

Wrap ribs tightly in foil, sealing edges so steam will stay inside. Place the wrapped ribs on a rimmed baking sheet.

Roast in the preheated oven for 2.5 to 3 hours, or until ribs are tender and a thermometer inserted into the meat (away from bone) reads about 190–203°F (88–95°C). Ribs should be tender enough that the meat yields when pressed and the bones pull slightly away.

Every 45–60 minutes, carefully open the foil (watch for steam), spoon a few tablespoons of the reserved braising liquid over the meat, then reseal and continue roasting. This keeps the ribs moist and flavorful.

When ribs are tender, remove from oven and carefully open the foil. Set oven to broil (or preheat a 425°F/220°C grill if finishing outside). Brush both sides of the ribs with barbecue sauce. If you want a sweeter glaze, mix honey into the sauce before brushing.

Place ribs on the baking sheet, bone-side down, and broil 3–6 minutes or until sauce is bubbly and slightly caramelized — watch closely to prevent burning. Alternatively, finish on a hot grill for 3–5 minutes per side to get char marks.

Remove ribs from heat and let rest for 5 minutes before slicing between bones into individual portions.

In a medium bowl combine shredded green cabbage, shredded red cabbage, and grated carrot.

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Taste and adjust seasoning as desired.

Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 15 minutes to let flavors meld, or up to 2 hours. Toss again before serving.

Preheat oven to 375°F (190°C) or set a skillet over medium heat. In a small bowl mix softened butter, minced garlic, and chopped parsley.

Spread garlic butter onto bread slices. Arrange on a baking sheet and bake for 8–10 minutes until golden and crisp, or toast in a skillet 2–3 minutes per side until browned. Serve warm.

Mashed potatoes: prepare and keep warm. Steamed vegetables: season lightly with salt and butter. Corn on the cob: boil or grill until tender, then butter and season. Plate one chosen side with the ribs.

Place 3-4 rib pieces per serving on the plate. Add a scoop of coleslaw and a slice of garlic toast. Add the chosen side. Offer extra barbecue sauce on the side. Serve immediately.