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 & Prep
Basting & Sauce
Finishing (optional)
Method
Dry Rub
- 1
Mix the rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Whisk thoroughly to break up any clumps so the mixture is even.
Ribs & Prep
- 2
- 3
Apply binder and rub
Lightly coat both sides of each rack with the yellow mustard (or oil). This acts as a binder for the rub and will not impart a strong mustard flavor. Generously press the dry rub onto both sides of the ribs so they are evenly covered. Let the rubbed ribs rest uncovered in the refrigerator for at least 30 minutes, up to overnight. If refrigerating longer than 1 hour, place on a rack to allow air circulation and pat dry again before cooking.
Cooking (Low & Slow) — Oven or Smoker
- 4
Oven method: Preheat and prepare pan
Preheat the oven to 275°F (135°C). Place the ribs bone-side down on a rimmed baking sheet or in a roasting pan. For moist ribs, add 1/4 cup apple juice or 2 tbs apple cider vinegar to the bottom of the pan and tent the ribs tightly with foil (seal edges) to trap steam.
- 5
Oven method: Roast
Bake for 2.5 to 3 hours for baby back ribs (3 to 3.5 hours for spare ribs) until the meat is tender and has pulled back from the ends of the bones about 1/4 to 1/2 inch. Check at 2 hours 15 minutes to avoid overcooking. The ribs should be tender but not falling completely from the bone unless you prefer that texture.
- 6
Smoker/grill method: Set up for indirect heat
If using a smoker or charcoal/ gas grill, preheat to 225–250°F (107–121°C) for low-and-slow cooking. Add wood chips (apple, hickory, or cherry) if desired. Place ribs bone-side down on the cooler side of the grill for indirect heat. Maintain temperature and smoke for 3 to 4 hours depending on rack size and type.
- 7
Spritzing/mopping
Every 45–60 minutes while cooking, lightly spritz or mop the ribs with the apple juice (mixed with apple cider vinegar if you like) to retain moisture and add flavor. Do this quickly to keep the temperature steady.
- 8
Basting & Finishing
- 9
Apply sauce and glaze
During the last 20–30 minutes of cooking, brush the ribs with BBQ sauce mixed with honey or maple syrup if using. Place the ribs back uncovered to allow the sauce to set and become slightly sticky. If using a high heat broil to caramelize in the oven, watch carefully and broil for 1–2 minutes only until caramelized.
- 10
Rest and slice
Remove ribs from oven or smoker and let rest for 10 minutes tented loosely with foil. Transfer to a cutting board and slice between the bones with a sharp knife. Sprinkle with chopped parsley if desired and serve with lemon wedges or pickles on the side.