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Rib Platters Recipe

Name: Brank's BBQ & Caterings Rib Platters Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 rack pork baby back ribs; 2 rack pork St. Louis-style spare ribs; 2 tbs kosher salt; 1 tsp black pepper, freshly ground; 3 tbs yellow mustard; 1 cup brown sugar, packed; 2 tbs smoked paprika; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp ground cumin; 1 tsp dry mustard; 1 tsp cayenne pepper; 2 cups apple juice; 1 cups apple cider vinegar; 1 cup water; 2 cups store-bought or homemade BBQ sauce; 2 tbs honey; 2 tbs butter; 2 tbs fresh parsley, chopped; 4 wedge lemon wedges (optional)

Inspired by Brank's BBQ & Catering

Time4h

Serves6

Choose Baby Back or St Louis *Both are pork ribs St Louis are a larger Spare Rib Baby Backs... are smaller :)

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Ingredients

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Ribs

2 rack pork baby back ribs

2 rack pork St. Louis-style spare ribs

2 tbs kosher salt

1 tsp Black pepper, freshly ground

3 tbs yellow mustard

Dry Rub

1 cup brown sugar, packed

2 tbs Smoked paprika

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Ground cumin

1 tsp dry mustard

1 tsp Cayenne pepper

Braising Liquid

2 cups apple juice

1 cups Apple cider vinegar

1 cup water

Barbecue Sauce (optional for glazing)

2 cups store-bought or homemade BBQ sauce

2 tbs Honey

Finish & Garnish

2 tbs Butter

2 tbs Fresh parsley, chopped

4 wedge lemon wedges (optional)

Method

Ribs

Choose and prepare ribs

Decide whether to cook baby back racks (smaller, tender) or St. Louis-style spare ribs (larger, meatier). For this platter recipe you can cook either type or mix one of each. Remove membrane: flip each rack bone-side up, slide a small knife under the membrane at one end, grab with a paper towel and pull to remove.

Trim and season

Trim excess fat and square ends if needed. Season both sides lightly with kosher salt (about 1 tbs per rack) and freshly ground black pepper. Brush a thin, even layer of yellow mustard over both sides of each rack to help the rub adhere (mustard flavor will cook away).

Dry Rub

Make rub

In a bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne. Mix thoroughly so there are no clumps.

Apply rub

Generously coat both sides of each mustard-brushed rack with the dry rub, pressing the rub into the meat. Use about 2 to 3 tbs of rub per rack (adjust to taste). Wrap the racks loosely in plastic wrap and refrigerate for at least 1 hour or up to overnight for deeper flavor.

Braising & Low-and-Slow Cooking

Preheat oven / prepare grill for indirect heat

Preheat oven to 275°F (135°C). If using a grill, set up for indirect cooking and stabilize at ~275°F.

Arrange ribs for braising

Line a large rimmed baking sheet with foil. Place racks meat-side up on the sheet. Pour the braising liquid (apple juice, apple cider vinegar, and water) into the bottom of the pan — not over the ribs — to create steam and moisture. Cover the pan tightly with foil to trap steam.

Cook low and slow

Bake in the oven for 2.5 to 3 hours for baby backs, or 3 to 3.5 hours for St. Louis-style ribs, until the meat is tender and has pulled back from the bone tips by about 1/4 to 1/2 inch. If using a grill, maintain indirect heat and cook until tender (same time ranges).

Finish with Sauce (optional) & Caramelize

Uncover and glaze

Carefully remove foil and discard braising liquid. Brush both sides of each rack with the BBQ sauce mixed with honey (if using).

Caramelize

Increase oven temperature to 400°F (200°C) or move ribs over direct heat on a grill. Bake or grill uncovered for 8–12 minutes, turning once and brushing again, until sauce is glossy and slightly caramelized. Watch closely to avoid burning.

Add finishing touches

Remove ribs from heat and brush with the butter so it melts into the glaze. Let rest for 10 minutes to redistribute juices. Sprinkle chopped parsley over the racks and add lemon wedges on the platter if desired.

Serve

Slice between bones into individual portions or serve whole racks as platters. Plate with desired sides (coleslaw, fries, baked beans) and serve warm.