Two Ribs Recipe

Preheat and Prepare

Preheat oven to 275°F (135°C). Remove ribs from refrigerator and pat dry with paper towels. If a membrane is still attached to the bone side, loosen an edge with a knife and peel it off using a paper towel for grip.

Make Dry Rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne pepper. Stir until evenly mixed.

Lightly coat both sides of each rib piece with olive oil to help the rub adhere. Evenly rub the seasoning mixture over both sides of each piece, pressing gently so the rub forms a light crust.

Wrap and Roast

Wrap each rib piece tightly in aluminum foil, bone side down. Place wrapped ribs on a rimmed baking sheet and roast in the preheated oven for 2 to 2 1/2 hours, until meat is very tender and pulls back slightly from the bones.

Check for Doneness

Carefully open one foil packet and test tenderness by inserting a fork between bones — meat should be tender and fork-tender. If not tender enough, rewrap and continue roasting in 15-20 minute increments.

Prepare Basting Sauce

While ribs finish roasting, whisk together apple cider vinegar, honey and barbecue sauce in a small bowl. Taste and adjust sweetness or acidity as desired.

When ribs are tender, remove them from the oven and carefully discard foil top so ribs are exposed (leave juices on tray). Brush a generous layer of the basting sauce over the meat side of both rib pieces.

To caramelize and set the sauce, place ribs under a hot broiler 4–6 inches from the element for 3–5 minutes until sauce bubbles and edges char slightly. Alternatively, transfer ribs to a preheated hot grill and cook meat side down 2–3 minutes until nicely charred. Watch closely to prevent burning.

Remove ribs, brush with a second light coat of sauce and let rest 5 minutes before slicing between bones into individual ribs or serving as two large portions.

Arrange the two rib portions on a serving platter or on individual plates. Sprinkle chopped parsley over the meat and serve with lemon wedges on the side if using. Offer remaining barbecue sauce for dipping.