Pork Ribs Recipe

Mix rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne. Stir until evenly combined and free of clumps.

Remove membrane: pat ribs dry with paper towels. On the bone side, slide a small knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull to remove the silver skin. This helps the rub penetrate and yields more tender ribs.

Coat ribs: rub 2 tablespoons of yellow mustard evenly over both sides of each rack (acts as a binder). Generously apply the dry rub, pressing it into the meat so both surfaces are well coated. Reserve any leftover rub for seasoning after cooking if desired.

Prepare oven and braise

Preheat oven to 300°F (150°C). In a large roasting pan or rimmed baking sheet, drizzle olive oil and spread a thin layer. Pour apple cider vinegar, apple juice and stock into the pan and add the bay leaf. The liquid should come up no more than 1/4 to 1/2 inch so it will steam without submerging the ribs.

Arrange racks: place the rib racks meaty-side up on the roasting pan, trimming to fit if necessary. If using two racks, you can stack them bone-to-bone with a small foil tent between, or place side by side if space allows.

Cover tightly: cover the pan tightly with heavy-duty aluminum foil, sealing edges to trap steam. This creates a low-and-slow braise that breaks down connective tissue.

Braise: transfer to the preheated oven and cook for 2.5 to 3 hours, or until the meat pulls easily away from the bone and is tender (a fork should slide in with little resistance). Check at 2 hours 15 minutes — if the liquid has nearly evaporated, add 1/4 cup more stock or water to maintain moisture.

Rest: remove pan from oven and carefully uncover (watch for hot steam). Using tongs, transfer ribs to a cutting board and let rest for 10 minutes. Reserve pan juices for basting or to thin sauce.

Prepare glaze: in a small bowl combine barbecue sauce, honey and 1 tablespoon apple cider vinegar. Stir and taste; adjust sweetness or tang as desired using honey or vinegar.

Brown and glaze: preheat broiler to high with an oven rack 6 inches from the element, or heat a hot grill to medium-high. Brush ribs lightly with reserved pan juices, then brush a generous layer of the glaze over the meat side. Place ribs under the broiler or on the grill, 2–4 minutes, until glaze is bubbly and edges caramelize — watch closely to prevent burning. Flip and glaze the other side if desired and broil/grill another 1–2 minutes.

Alternative: if you prefer a stickier finish, brush additional glaze and repeat the broil for another minute to set layers.

Slice and serve: transfer glazed ribs to a cutting board. Using a sharp knife, cut between bones to portion. Arrange on a platter, sprinkle chopped parsley over the ribs for color, and serve with remaining glaze or pan juices on the side.

Storage: refrigerate leftover ribs in an airtight container up to 3 days. Reheat covered in a 300°F (150°C) oven until warmed through, brushing with reserved sauce to keep moist.