Ribs Recipe
Sixteen half racks of our tender fall-off-the-bone ribs glazed with our delicious barbecue sauce.
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Ingredients
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Ribs
Barbecue Sauce (makes about 10 cups)
Finish & Serving
Method
Ribs
- 1
Trim and prep
Preheat oven to 275°F (135°C). Remove ribs from packaging. Using a small knife, slide under the membrane on the bone side and peel it off; discard membrane. Trim any excess fat and square the racks so they fit in sheet pans.
- 2
Make the dry rub
In a large bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar; mix thoroughly to create an even rub.
- 3
Bind and season
Lightly coat both sides of each half rack with yellow mustard (this acts as a binder, not a flavor dominator). Sprinkle the dry rub evenly over both sides of each rack, pressing gently so the rub adheres. Allow racks to rest 15–30 minutes at room temperature or refrigerate covered for up to 4 hours to let flavors penetrate.
- 4
Low-and-slow cook
Arrange ribs bone-side down on rimmed sheet pans. Add 1/2 cup apple cider vinegar and 1 cup water to each pan (this keeps humidity in the oven). Cover each pan tightly with aluminum foil. Roast in the preheated 275°F oven for 2 hours.
- 5
Steam and finish cooking
After 2 hours, remove pans from oven and carefully lift foil to allow steam to escape. Brush ribs lightly with barbecue sauce (reserve most sauce for later). Re-cover and return to oven for another 60–75 minutes, or until meat is tender and pulling back from the bone about 1/4–1/2 inch. Internal temperature should be ~195–203°F for fall-off-the-bone texture.
- 6
Optional long smoke (alternate method)
If using a smoker: smoke ribs at 225°F for 3 hours unwrapped, wrap in foil with a splash of apple cider vinegar and continue at 225°F for 1.5–2 hours until tender. Proceed to glazing step below.
Barbecue Sauce
- 7
- 8
Build the sauce
Stir in ketchup, apple cider vinegar, brown sugar, molasses and Worcestershire sauce. Add smoked paprika, ground mustard, black pepper, salt and hot sauce if using. Bring mixture to a gentle simmer, reduce heat to low and simmer uncovered, stirring occasionally, for 20–30 minutes until slightly thickened and flavors meld.
- 9
Finish and strain (optional)
If you prefer a smooth sauce, puree with an immersion blender or in batches in a blender until smooth, then strain through a fine mesh sieve. Taste and adjust seasoning with salt, vinegar or sugar to balance sweetness and acidity. Keep warm until ready to glaze ribs.
Finishing & Serving
- 10
Glaze and caramelize
When ribs are tender, preheat a full-size commercial broiler or set an oven to 425–450°F (220–232°C) or prepare a hot grill. Remove ribs from foil and place on sheet pans. Brush a generous coat of warm barbecue sauce over the meat side of each rack. If desired, dot the surface with small pieces of butter to add shine. Broil or grill for 4–6 minutes until sauce bubbles and begins to caramelize, watching closely to avoid burning. Turn racks and glaze/grill the bone side very briefly if desired.
- 11
Rest and cut
Allow glazed ribs to rest 5–10 minutes after caramelizing. Cut between bones into individual ribs or serve as half racks.
- 12