Pork Ribs (full Slab) Recipe
Make Pork Ribs (full Slab) Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs
Basting / Sauce
Finishing (optional)
Method
Pork Ribs
- 1
- 2
Pat dry and score
Pat the ribs dry with paper towels. Lightly score the fat cap (if any) with shallow cuts about 1–2 inches apart to allow seasoning to penetrate.
- 3
Make dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix until uniform.
- 4
Apply rub
Generously season both sides of the ribs with the dry rub, pressing it into the meat so it adheres. Let the ribs rest at room temperature for 20–30 minutes or refrigerate uncovered for up to 4 hours for deeper flavor (bring to room temp before cooking).
Cook & Baste
- 5
Preheat oven or smoker
For oven: preheat to 275°F (135°C). For smoker: preheat to 225–250°F (110–120°C) with indirect heat using hardwood like hickory or apple for smoke.
- 6
Prepare pan
If using the oven, line a rimmed baking sheet with foil and place a wire rack on top. Place ribs bone-side down on the rack. Add a small (oven-safe) pan or foil packet with 1 cup apple cider vinegar and 1 cup apple juice or water beneath the rack to keep the ribs moist.
- 7
- 8
Wrap (optional for very tender ribs)
Around when ribs are tender but not falling apart (about 2 hours in oven or 3–4 hours in smoker), you can wrap them in foil with 2 tbs butter and 2 tbs honey (place butter and honey over meat, then tightly wrap) and return to heat for 30–60 minutes to braise and accelerate tenderness.
- 9
Unwrap and glaze
Unwrap the ribs (if wrapped), place back on the rack, and brush with a mixture of barbecue sauce and the reserved basting ingredients: melt 2 tbs butter with 2 tbs honey and stir into 1 cup barbecue sauce. Brush over both sides and return to heat (increase oven to 350°F/175°C or place over direct heat on smoker/grill) for 10–15 minutes to set the glaze. Repeat with a second coat if desired.
Finish & Serve
- 10
Rest and slice
Remove ribs from oven/smoker and let rest on a cutting board for 10 minutes to let juices redistribute. Using a sharp knife, slice between the bones into individual ribs or into portions.
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