Barbeque Recipe

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. On the bone side, use a knife to loosen and peel off the membrane (silver skin) running along the back — grabbing with a paper towel helps. Trimming excess fat or ragged edges if necessary.

Make dry rub

In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Stir until evenly mixed.

Coat ribs with mustard: Lightly brush both sides of the ribs with the yellow mustard (this helps the rub adhere and creates a mild tang).

Apply dry rub: Generously sprinkle the dry rub onto both sides of the ribs and rub it in with your hands so it forms an even coating. Let the ribs rest at room temperature for 20–30 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.

Make sauce

Combine apple cider vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper in a small saucepan. Whisk to combine.

Simmer: Place saucepan over medium-low heat and bring to a gentle simmer, stirring occasionally. Let simmer for 8–10 minutes until slightly thickened and sugar is dissolved. Taste and adjust seasoning (add more vinegar for tang, more sugar for sweetness, or hot sauce for heat). Keep warm until ready to baste.

Prepare grill for indirect heat

If using a charcoal grill: bank coals to one side to create a hot zone and a cooler zone. If using a gas grill: light one burner to medium-high and leave another burner off to create an indirect area. Clean grates and oil them lightly (use a paper towel dipped in oil and tongs) to prevent sticking.

Low-and-slow cook

Place the ribs bone-side down on the cooler (indirect) side of the grill, meat away from direct heat. Cover the grill and maintain a temperature of about 120–135°C (250–275°F). Cook for 1.5–2 hours, checking every 30 minutes. Add a handful of soaked wood chips or a small chunk of smoking wood to the coals or smoker box if you want smoke flavor.

Wrap (optional, for tender ribs)

If you prefer fall-off-the-bone ribs, after about 1.5–2 hours when ribs have good color, remove them and place each rack on heavy-duty foil. Spoon 2–3 tablespoons of the prepared barbecue sauce and a splash (1–2 tbs) of apple cider vinegar or apple juice over the meat, then wrap tightly. Return wrapped ribs to the indirect side of the grill for an additional 30–45 minutes.

Unwrap and glaze

If you used the foil method, carefully unwrap the ribs and discard accumulated juices if desired. Place ribs back on the grill over indirect or very low direct heat. Brush a generous layer of the barbecue sauce over the meat. Close the lid and cook 5–8 minutes, then flip and baste the other side. Repeat once more for a sticky, caramelized glaze. Watch closely to avoid burning due to sugar in the sauce.

Check for doneness: Ribs are done when the meat has pulled back from the bone ends by about 0.5 cm (1/4 inch) and a thermometer inserted into the thickest part reads about 88–93°C (190–200°F) for fall-off-the-bone tenderness, or 77–82°C (170–180°F) for slightly firmer meat that still pulls cleanly from the bone. Another test: pick up the rack with tongs and gently flex — if the surface cracks slightly, they are ready.

Rest and serve

Transfer ribs to a cutting board and let rest 10 minutes to allow juices to redistribute. Slice between bones into individual portions. Garnish with chopped parsley and serve with extra warmed barbecue sauce and lemon wedges on the side.