Fall Off The Bone Danish Pork Ribs Recipe

Make the dry rub

In a bowl, combine brown sugar, paprika, coarse salt, black pepper, garlic powder, onion powder, ground mustard and cayenne. Whisk until evenly mixed.

Prepare the ribs: if not already removed, slide a thin knife under the membrane on the bone side of each rack, loosen and peel it off (use a paper towel for grip). Pat ribs dry with paper towels.

Coat ribs: Brush each rack with 1/2 tablespoon olive oil on both sides, then liberally apply the dry rub, pressing so it adheres. Let ribs sit at room temperature for 30 minutes or refrigerate up to overnight covered.

Preheat oven to 275°F (135°C). Line a rimmed baking sheet or roasting pan with foil for easy cleanup.

Prepare foil packets: Place each rubbed rack bone-side down on a large sheet of aluminum foil. In a small bowl, mix 1/4 cup apple cider vinegar and 1/4 cup water; sprinkle about 1 tablespoon of this vinegar-water over each rack (total uses the 1/2 cup apple cider vinegar and 1/2 cup water listed). Drizzle remaining 1 1/2 tablespoons olive oil over racks if desired. Tightly wrap each rack in foil to form sealed packets.

Bake: Place packets on the prepared pan and bake for 3 to 3 1/2 hours for baby backs (3 1/2 to 4 hours for larger spare ribs). Ribs are done when the meat is very tender and pulling away from the bone — a fork should slide in easily.

Rest: Remove from oven and let packets sit, unopened, for 15 minutes to redistribute juices.

Make the glaze: In a small saucepan combine barbecue sauce, honey, 1 tablespoon apple cider vinegar, Worcestershire sauce and hot sauce (if using). Warm over medium-low heat until bubbling lightly and slightly reduced, 4–6 minutes, stirring occasionally. Taste and adjust sweetness or acidity.

Unwrap and glaze: Carefully open the foil packets (watch for steam). Transfer each rack to a rimmed baking sheet, bone-side down, and brush a generous layer of glaze over the meat side.

Broil or bake to set glaze: Preheat broiler (or set oven to 425°F/220°C). Place glazed racks under the broiler for 3–5 minutes until glaze is tacky and beginning to caramelize (watch closely to avoid burning). Alternatively, bake at 425°F for 10–12 minutes, brushing a second layer of glaze halfway through.

Finish: Remove from oven and let rest 5 minutes. Cut between bones into portions.

Make dressing: In a bowl combine mayonnaise, 2 tablespoons apple cider vinegar, Dijon mustard, sugar, celery seed, salt and black pepper. Whisk until smooth and slightly loose.

Combine slaw: In a large bowl toss shredded green cabbage, red cabbage and grated carrot. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Cover and chill at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Before serving: Give the coleslaw a quick toss and, if it seems tight, stir in 1–2 tablespoons cold water or additional vinegar to loosen.

Plate ribs with a generous scoop of creamy coleslaw. Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side. Offer extra barbecue sauce if desired.