Pork Ribs, 1/3 Of A Rack Recipe

Prepare ribs

Remove the 1/3 rack of ribs from the refrigerator and pat dry with paper towels. If the membrane (silvery skin) is still on the bone side, slide a small knife under one edge, grab with a paper towel, and pull it off in one piece.

Trim

Trim any excess fat or loose pieces so the rack lays flat. If needed, cut the 1/3 rack into 2–3 smaller portions so they fit in your oven or smoker comfortably.

Mix rub

Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne (if using) in a small bowl. Stir until evenly blended.

Apply rub

Lightly coat the ribs with the apple cider vinegar and water mixture (this helps the rub adhere). Generously sprinkle and rub the dry mix over both sides of the ribs, pressing to adhere. Let the ribs sit at room temperature for 20–30 minutes, or refrigerate up to overnight (covered) for deeper flavor.

Oven low-and-slow method (recommended)

Preheat oven to 275°F (135°C). Place ribs bone-side down on a foil-lined baking sheet or in a shallow roasting pan. Cover tightly with aluminum foil to steam and retain moisture. Bake for 2 to 2 1/2 hours, until meat is tender and pulls back from the bones about 1/4–1/2 inch.

Optional smoke or grill method

If using a smoker, preheat to 225–250°F (107–121°C). Smoke ribs bone-side down for 2.5–3 hours, spritzing with the apple cider vinegar + water every 30–45 minutes to keep them moist. If finishing on a grill, set up for indirect heat and maintain similar temperatures.

Finish with sauce and glaze

In the last 10–15 minutes of cooking, remove foil (if used) and brush ribs with barbecue sauce mixed with melted butter. Return uncovered to oven, grill, or smoker for 10–15 minutes to set the glaze and caramelize. Watch closely so the sauce doesn’t burn.

Rest and serve

Remove ribs from heat and let rest 10 minutes. Slice between bones to separate individual ribs (or into portions). Serve warm with extra sauce on the side.