Spare Ribs Recipe

Trim and remove membrane

Preheat your oven to 300°F (150°C). Pat the ribs dry with paper towels. Using a small knife, slide under the silver skin (membrane) on the bone side and lift; use a paper towel to grasp and pull it off in one piece. Trim any excess fat or loose bits.

Apply mustard and dry rub

Lightly rub 1 tablespoon yellow mustard over both sides of the ribs to help the dry rub adhere (optional). In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub 1 tablespoon vegetable oil over the ribs, then coat evenly with the dry rub, pressing it into the meat on both sides.

Place the ribs bone-side down in a large roasting pan or baking dish large enough to hold them in a single layer. Pour the stock and apple juice into the pan around the ribs (not over the rub so it doesn’t wash off). Cover the pan tightly with foil. Place in the preheated oven and braise for 2 to 2 1/2 hours, until the meat is tender and pulls back from the ends of the bones about 1/4–1/2 inch.

Check after 90 minutes: if liquid has nearly evaporated, add another 1/4 cup stock. Ribs are done when a knife slides into the meat easily and the meat is tender but not falling entirely off the bone (for best texture). Remove the ribs from the oven and increase oven temperature to 425°F (220°C) while you prepare the glaze.

While the oven is rising, combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, hot sauce (if using), honey, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of brown sugar for sweetness or more vinegar for tang). Remove from heat.

Brush a generous layer of the warm barbecue sauce over the top of the ribs. Return the ribs to the oven, uncovered, and roast at 425°F (220°C) for 10–15 minutes until the sauce is bubbly and beginning to caramelize. For extra char, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Remove ribs from the oven and let rest for 5–10 minutes. Transfer to a cutting board and cut between the bones into individual ribs or serve as racks. Spoon any pan juices into the remaining barbecue sauce, toss gently, and serve alongside the ribs. Garnish with chopped fresh parsley.