Pork Ribs (half Slab) Recipe
Make Pork Ribs (half Slab) Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
For braising/wrapping
Finishing (optional)
Method
Ribs prep and rub
- 1
Trim and remove membrane
Preheat oven to 300°F (150°C). Pat the half slab dry with paper towels. On the bone side, slide a small knife under the thin silver membrane at one end and lift. Use a paper towel to grip the membrane and pull it off in one piece; remove any excess fat or loose bits.
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix until evenly blended.
- 3
Apply rub
Sprinkle and rub the spice mixture evenly over both sides of the ribs, pressing gently so it adheres. Let the ribs sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours covered) to allow the rub to penetrate.
Braise and slow-roast
- 4
Prepare pan
Place the ribs meat-side up in a roasting pan or a rimmed baking sheet. Pour the apple cider (or apple juice) and apple cider vinegar into the bottom of the pan—do not pour directly over the rub; these liquids provide steam and flavor during cooking. Scatter the butter pieces over the top of the ribs.
- 5
Wrap
Tightly cover the ribs with aluminum foil, sealing the edges to create a steam pocket. This traps moisture and makes the ribs tender.
- 6
Bake low and slow
Bake in the preheated 300°F (150°C) oven for 2 to 2 1/2 hours, until the meat is tender and pulls back from the bone ends about 1/4–1/2 inch. Cooking time will vary with thickness; start checking at 2 hours.
Finish and glaze
- 7
- 8
Optional sauce glaze
Brush the top of the ribs with barbecue sauce if using. Increase oven temperature to 425°F (220°C) or switch to broil. Roast 8–12 minutes until sauce is sticky and edges caramelize; if broiling, watch closely and broil 2–4 minutes to avoid burning.
- 9
Rest and serve
Remove ribs from oven and let rest 5–10 minutes. Slice between the bones into individual ribs, garnish with chopped parsley if desired, and serve warm.