Pork Ribs Recipe

Make the rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and mustard powder. Whisk until evenly blended and free of large lumps.

Prep ribs

If the ribs have a membrane on the bone side, slide a butter knife under the membrane at one end, grab it with a paper towel and pull it off. Pat ribs dry with paper towels.

Bind and apply rub

Lightly coat both sides of each rib rack with yellow mustard (this acts as a binder but won’t flavor strongly). Generously apply the dry rub on both bone and meat sides, pressing to adhere. Use about two-thirds of the rub now and reserve the remainder for later or another use.

Low-and-slow cook (oven method)

Preheat oven to 275°F (135°C). Place each rib rack meat-side-up on a large sheet of aluminum foil. Pour about 1/3 cup apple juice over each rack (or split the 1 cup between racks) to provide moisture. Tightly wrap ribs in foil (double-wrap if necessary). Place wrapped ribs on a baking sheet and bake for 2.5 to 3 hours for baby back ribs or 3 to 3.5 hours for spare ribs, until the meat is tender and has pulled back from the ends of the bones by about 1/4–1/2 inch.

Low-and-slow cook (grill/smoker method)

For grill/smoker: set smoker to 225–250°F (107–121°C). Place ribs bone-side down on the grill grates away from direct flame. Add a pan of apple juice or water below the ribs for humidity. Smoke for 3 to 4 hours (baby backs) or 4 to 5 hours (spare ribs) using indirect heat. During the last hour you can wrap in foil with 1/3 cup apple juice for a tender result (the 3-stage method: unwrapped smoke, wrapped steam, unwrapped finish).

Unwrap and rest

When ribs are tender, remove from oven or smoker and carefully unwrap (hot steam will escape). Let ribs rest, unwrapped, for 10–15 minutes to let juices redistribute and to cool slightly for handling.

Sauce and caramelize

Preheat broiler or set grill for high direct heat. Mix BBQ sauce with honey or maple syrup if using. Place ribs meat-side-up on a baking sheet or directly on the hot grill. Brush a generous layer of sauce over the meat. Broil or grill for 3–5 minutes until the sauce bubbles and starts to caramelize — watch closely to avoid burning. Flip and baste the other side if desired and cook an additional 1–2 minutes. Repeat for a second thin coat if you like a thicker glaze.

Slice ribs between bones to separate into servings. Sprinkle chopped parsley over the ribs for color and serve with extra BBQ sauce on the side.