Bbq Rib Fingers Recipe

Prep and cut

Preheat oven to 300°F (150°C). Pat the spare ribs dry with paper towels. Trim excess fat and silver skin. Cut ribs between the bones into individual rib fingers or 2–3 bone sections so they are easy to handle and serve (about 1–2 inches wide).

Season cut rib fingers lightly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, rubbing evenly so both sides are coated.

In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, ground cumin, and cayenne pepper. Mix thoroughly until evenly blended.

Generously coat each rib finger with the dry rub, pressing the rub onto all surfaces. Reserve a tablespoon of rub for later if desired.

In a shallow roasting pan or baking dish just large enough to hold the rib fingers in a single layer, pour 1 cup apple cider vinegar and 1 cup water to create a braising liquid. The liquid should reach about 1/4–1/3 of the way up the ribs; it will keep them moist during the low-and-slow cook.

Arrange the rubbed rib fingers on a wire rack set inside the roasting pan (rack optional — you can place ribs directly in the pan but a rack helps with even heat). Cover tightly with aluminum foil.

Bake in preheated 300°F (150°C) oven for 2 to 2 1/2 hours, or until the meat is very tender and easily pulls from the bone. Check after 2 hours; if the liquid has evaporated, add a few tablespoons of water to maintain moisture and re-cover.

While the ribs are finishing, combine 1 cup BBQ sauce, 2 tablespoons honey, and 1 teaspoon Worcestershire sauce in a small saucepan. Warm over low heat until combined and slightly loose, about 3–5 minutes. Stir and taste; adjust sweetness or tang as desired.

When ribs are tender, remove the pan from the oven and increase oven temperature to 425°F (220°C) or preheat a grill to high for finishing.

Brush a generous layer of the warmed BBQ glaze over each rib finger. Place ribs back in the oven (uncovered) on the rack or directly on a foil-lined sheet pan and roast at 425°F for 8–12 minutes, watching closely, until the glaze bubbles and begins to caramelize. Alternatively, finish on a hot grill for 3–4 minutes per side, brushing with additional glaze and turning once, to get char and caramelization.

Brush with another light coat of glaze as soon as they come out of the oven/grill for extra shine.

Lightly brush or toss the finished rib fingers with 1 tablespoon vegetable oil (optional) to add sheen and prevent sticking when serving.

Transfer rib fingers to a serving platter. Sprinkle with 2 tablespoons chopped fresh parsley for color. Serve hot with lemon wedges on the side if using; the lemon can be squeezed over for brightness.

Let leftover rib fingers rest for 5 minutes before serving to let juices settle. Serve with extra BBQ sauce on the side.