Pork Ribs Recipe
Make Pork Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs & Binder
Basting Sauce (optional)
Finishing/Serving
Method
Dry Rub
- 1
Make rub
In a medium bowl, combine brown sugar, sweet paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Whisk until evenly blended and no large lumps remain.
Ribs & Binder
- 2
Prepare ribs
Preheat oven to 275°F (135°C) if using oven, or prepare indirect heat on a grill to maintain ~275–300°F (135–150°C). Remove ribs from packaging and pat very dry with paper towels.
- 3
Remove membrane
Flip ribs so bone side is up. Slide a thin knife under the silver skin membrane at one end to lift, grab with a paper towel, and pull it off in one piece. Removing the membrane allows seasoning to penetrate and makes ribs tender.
- 4
Apply binder
Mix the yellow mustard and apple cider vinegar (or just use mustard). Lightly brush the binder over both sides of each rack of ribs — this helps the dry rub adhere and won’t flavor the ribs strongly once cooked.
- 5
Apply rub
Generously sprinkle the dry rub over both sides of the ribs, pressing it in with your hands to create an even coating. Use all or most of the rub so ribs are well-seasoned. Let the seasoned ribs rest at room temperature for 20–30 minutes or refrigerate (covered) for up to 2 hours to allow flavors to meld.
- 6
Low-and-slow cooking
Oven method: Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Cover tightly with foil and bake at 275°F (135°C) for 2.5–3 hours for baby backs, or 3–3.5 hours for spare ribs, until meat is tender and has pulled back ~1/4–1/2 inch from the bone. Grill/smoker method: Place ribs bone-side down over indirect heat at 275–300°F (135–150°C). Cook for 3–4 hours, maintaining temperature and adding wood chips/chunks for smoke if desired. Wrap in foil for the last 1–1.5 hours for additional tenderness (optional).
- 7
Check doneness
Test ribs by gently lifting with tongs — they should bend and the surface may crack slightly; a small bone end will be exposed where meat has retracted. Internal temperature will be around 190–203°F (88–95°C) for fall-off-the-bone tenderness if measured with a probe in the meaty part.
Basting Sauce (optional)
- 8
Prepare glaze
While ribs finish cooking, mix barbecue sauce, honey (or maple syrup), and apple juice in a small bowl. Adjust sweetness or thickness to taste. Warm slightly if you prefer a thinner glaze.
- 9
Glaze and finish
For the last 10–15 minutes of cooking, remove foil (if used), brush a generous layer of glaze on both sides of the ribs, and return to the oven or grill to set the sauce. If using a grill, place over indirect heat or move briefly over direct heat to caramelize the glaze — watch carefully to avoid burning.
Finishing/Serving
- 10
Rest and slice
When glazed and caramelized, remove ribs and let them rest for 10 minutes tented loosely with foil. This allows juices to redistribute. Slice between bones to create individual ribs.
- 11