Pork Ribs Recipe

Prepare ribs

Pat the 1/3 rack of ribs dry with paper towels. If the membrane is still attached on the bone side, loosen an edge with a butter knife and peel it off; discard.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Mix thoroughly so sugar is broken up and spices are evenly distributed.

Apply oil and rub

Brush the ribs lightly with olive oil to help the rub adhere, then sprinkle the dry rub evenly over both sides of the ribs. Rub it in with your hands so all surfaces are coated. Let rest at room temperature for 20 minutes or refrigerate, uncovered, up to 4 hours for deeper flavor (bring back to room temp 30 minutes before cooking).

Preheat oven or grill

For oven: preheat to 300°F (150°C). For grill: set up for indirect heat around 275–300°F (135–150°C).

Wrap for low-and-slow cooking

Place ribs meat-side up on a large sheet of aluminum foil (or in a baking dish). If using foil, tent a second layer to seal but leave a little room for steam. For extra moisture, you can add 2 tablespoons of apple cider vinegar or a splash of water to the foil before sealing.

Cook slowly

Cook in the oven or on the grill indirectly for 2 to 2.5 hours, until the meat is tender and pulls back from the bone about 1/4–1/2 inch. Internal tenderness is more important than a specific temperature; meat should be fork-tender.

Prepare basting glaze

While ribs are nearing done (last 20 minutes), combine apple cider vinegar, honey, barbecue sauce and optional hot sauce in a small bowl. Whisk until smooth.

Unwrap and baste

Carefully remove ribs from foil and place meat-side up on a baking sheet or directly on the grill grates. Brush a generous layer of the glaze over the top of the ribs.

Caramelize glaze

Increase oven temperature to 400°F (205°C) or move ribs over direct heat on the grill. Cook 8–12 minutes, watching closely, until the glaze is sticky and beginning to caramelize. Brush another thin coat of glaze halfway through. Avoid burning—move to cooler spot if flare-ups occur.

Rest and finish

Remove ribs from heat and let rest 5–10 minutes. This helps juices redistribute and the glaze set.

Slice the rack into individual ribs or sections between bones. Sprinkle chopped parsley over the top for color and serve with lemon wedges on the side to squeeze if desired.