1/3 Slab Recipe

Trim and remove membrane

Preheat oven to 135°C (275°F). Pat the rack of ribs dry with paper towels. If the membrane (silvery skin) is still attached to the bone side, slide a small knife under an edge to loosen it, then grab with a paper towel and pull it off to expose the bones and allow seasoning to penetrate.

Portion to 1/3 slab

If you have a whole slab and you need a 1/3 slab, measure visually or cut the slab into three roughly equal sections across the bone length using a sharp knife. Use one of those sections (approximately 1/3 of the whole slab).

Make dry rub

In a small bowl combine kosher salt (1.5 tbs), brown sugar (2 tbs), black pepper (1 tbs), paprika (1 tbs), garlic powder (1 tsp), onion powder (1 tsp) and chili powder or cayenne (0.25 tsp). Mix thoroughly so sugar and spices are evenly distributed.

Apply rub

Generously coat both sides of the 1/3 slab with the dry rub, pressing it into the meat so it adheres. Let the rubbed ribs rest at room temperature for 20–30 minutes (or refrigerate, covered, for up to overnight) to let flavors penetrate.

Set up pan and liquid

Place a wire rack inside a rimmed baking tray (if using). Pour apple cider vinegar (60 ml) and water (60 ml) into the bottom of the tray — these will create steam and keep the ribs moist during cooking.

Tent and roast

Set the rubbed 1/3 slab bone-side down on the rack (or directly on the tray if no rack). Tightly tent the ribs with aluminum foil to trap steam. Roast in the preheated oven at 135°C (275°F) for 2 to 2.5 hours, or until the meat has shrunk back from the bone ends by about 1 cm and is tender when probed with a fork. Check once at 90 minutes to ensure there is still liquid in the pan; add a few tablespoons if it looks dry.

Uncover and glaze

Remove ribs from oven and discard the foil. Increase oven temperature to 200°C (400°F) or switch to broil. Brush both sides of the ribs with barbecue sauce (80 ml) and, if desired, dot with small pieces of butter (15 g) to help a glossy finish.

Caramelize the sauce

Return the ribs to the oven, uncovered, for 8–12 minutes at 200°C (400°F) or 3–5 minutes under a hot broiler, watching closely so the sauce caramelizes but does not burn. Rotate the tray once for even color.

Remove the ribs from the oven and let them rest on the cutting board for 5–10 minutes to allow juices to redistribute and the sauce to set.

Slice the 1/3 slab between the bones into individual portions. Serve immediately with extra barbecue sauce on the side and preferred sides (coleslaw, fries, pickles, etc.).

Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated covered in a 160°C (325°F) oven until warmed through.