Pork Ribs Recipe

Preheat and trim

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. If present, remove the thin membrane from the bone side of the ribs by sliding a knife under the membrane, loosening it, then grabbing with a paper towel and pulling it off.

Season the ribs lightly with kosher salt and black pepper on both sides. Rub 1 tablespoon neutral oil over both sides to help the dry rub adhere.

Make the rub

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and red pepper flakes. Stir until evenly blended.

Generously sprinkle and press the dry rub over both sides of the ribs, coating evenly and massaging it into the meat. Let the rubbed ribs rest at room temperature for 15 minutes, or refrigerate, wrapped, for up to 2 hours for deeper flavor.

Prepare for braising

Line a rimmed baking sheet or roasting pan with aluminum foil for easy cleanup. Place a wire rack in the pan and set the rubbed ribs bone-side down on the rack. Add 1/4 cup water to the pan (not directly on the ribs) to create steam and keep the ribs moist during cooking.

Cover the entire tray tightly with foil to create a sealed environment and transfer to the preheated oven.

Bake low and slow at 300°F (150°C) for 2 to 2 1/2 hours, or until the meat is tender and has pulled back from the ends of the bones by about 1/4–1/2 inch. Check at 2 hours; if meat resists when pierced and is not yet easily tender, continue cooking and check every 15 minutes.

Make the glaze

While ribs bake, whisk together apple cider vinegar, honey, ketchup, soy sauce, Worcestershire sauce, lemon juice, and water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer 3–5 minutes until slightly thickened. Taste and adjust: add a pinch of salt or more honey if you prefer sweeter.

Glaze and finish

When the ribs are tender, increase oven temperature to 425°F (220°C) and remove the foil. Brush a generous layer of glaze over the top of the ribs. Return to the oven, uncovered, for 8–10 minutes to caramelize the glaze. For a deeper char, brush another thin layer of glaze and broil on high for 1–2 minutes—watch closely to avoid burning.

Remove ribs from oven and let rest 5 minutes. Cut between the bones into individual ribs. Sprinkle chopped parsley over the top and serve with lime or lemon wedges for squeezing.

Serve with remaining glaze on the side if desired.