Rack Of Pork Ribs Recipe
Make Rack Of Pork Ribs Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rack Preparation
Braising Liquid & Glaze
Finishing & Garnish
Method
Rack Preparation
- 1
Preheat and prep
Preheat oven to 300°F (150°C). If the rib racks still have the silvery membrane attached to the bone side, slide a thin knife under an edge of the membrane, lift, and peel it off using a paper towel for grip. Pat the racks dry with paper towels.
- 2
Make the rub
In a small bowl whisk together kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar until evenly combined.
- 3
Coat the racks
Brush both sides of each rack with mustard (this helps the rub adhere and adds flavor). Evenly sprinkle and press the dry rub over both sides of the racks, covering the meat side and a light amount on the bone side. Let the seasoned racks rest at room temperature for 20–30 minutes while you prepare the braising liquid, or refrigerate up to overnight (covered) for deeper flavor — if refrigerating, bring to room temperature before roasting.
Braising Liquid & Cooking
- 4
Prepare the liquid
In a measuring cup or bowl combine apple cider (or juice), chicken stock and apple cider vinegar. Stir to blend.
- 5
Sear (optional)
Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 1 tablespoon butter. When butter foams, sear the racks, meat-side down first, 2–3 minutes until browned. Turn and briefly sear the bone side 1–2 minutes. This step adds color but can be skipped if short on time.
- 6
Arrange for braising
If using a roasting pan: place racks bone-side down (meat side up) on a wire rack set inside the roasting pan so liquid will not cover the meat. If using a Dutch oven: lay racks meat-side up, slightly overlapping if needed, on a rack or on top of sliced onions (optional). Pour the prepared cider/stock mixture into the pan — it should come up around 1/4 to 1/2 inch but not cover the meat. Tuck fresh thyme sprigs into the liquid around the racks.
- 7
Braise low and slow
Cover tightly with a lid or heavy-duty foil and transfer to the preheated oven. Braise for 2 to 2 1/2 hours (for baby back ribs) or 2 1/2 to 3 hours (for larger loin ribs) until the meat is tender and pulls back from the bone ends about 1/4–1/2 inch. Check once at the 90-minute mark: if liquid is nearly gone, add up to 1/2 cup more stock or cider.
Glazing & Finishing
- 8
Prepare the glaze
About 15 minutes before the ribs are done, combine barbecue sauce, honey and remaining 1 tablespoon butter in a small saucepan or bowl. Warm gently over low heat until combined and glossy; reserve a few tablespoons of glaze for serving.
- 9
Glaze and crisp
When ribs are tender, remove from oven and increase oven temperature to 425°F (220°C) or preheat a broiler. Brush the meat generously with the barbecue-honey glaze. Return the racks to the oven, uncovered, and roast 8–12 minutes until glaze is caramelized and slightly sticky; if broiling, watch closely and broil 2–4 minutes per side depending on distance from heat to avoid burning.
- 10
Rest and garnish
Remove racks from oven and let rest 8–10 minutes. Transfer to a cutting board, sprinkle chopped parsley over the top, and cut between bones into individual ribs or two-rib portions. Serve with reserved glaze and lemon wedges on the side; garnish with thyme sprigs if desired.