Tender Ribs Recipe

Prep the ribs

Preheat the oven to 150°C (300°F). Rinse the ribs under cold water and pat dry with paper towels. If the membrane (silver skin) is still on the bone side, slide a thin knife under the membrane at one end, loosen it, then grab with a paper towel and pull it off.

Make the dry rub

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

Season

Brush both sides of the ribs with olive oil. Rub the dry mix evenly over both sides of the ribs, pressing lightly so it adheres. Let sit at room temperature for 20–30 minutes or refrigerate for up to 4 hours (bring back to room temp before cooking).

Prepare the braising liquid

In a measuring cup combine apple cider vinegar and water. This will provide steam and a bit of acidity during the low-and-slow cook.

Wrap and braise

Place each rack of ribs on a large sheet of heavy-duty aluminum foil (or two layers of regular foil), meaty side up. Pour the apple cider vinegar + water mixture around the ribs (not directly on top of the seasoned meat) so liquid pools in the foil but does not wash away the rub. Tightly wrap the foil to create a sealed packet. Place the packets on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bones with a fork.

Make finishing sauce

While the ribs finish braising, combine barbecue sauce, honey and apple cider vinegar in a small saucepan. Warm over low heat, stirring, until combined and glossy, about 3–5 minutes. Keep warm.

Unwrap and glaze

Remove the ribs from the oven and carefully open the foil (steam will escape). Transfer ribs to a baking sheet, meat side up. Brush a generous layer of the warm barbecue glaze over the top of each rack. Increase oven temperature to 220°C (425°F) or prepare a medium-hot grill.

Caramelize

Return the glazed ribs to the oven, uncovered, for 8–12 minutes until the glaze is sticky and slightly caramelized. Alternatively, place ribs bone-side down on a preheated grill for 3–6 minutes to char and caramelize, brushing with extra glaze as needed.

Remove ribs from oven or grill and let rest 5–10 minutes. Slice between the bones to portion. Sprinkle with chopped parsley and serve with lemon wedges if desired.