Crispy Pork Ribs Recipe

Prep the ribs

Pat the ribs dry with paper towels. If the membrane on the bone side is still attached, slide a knife under it at one end and peel it off using a paper towel for grip. Trim any large excess fat. Leave ribs whole or cut into 2-3 bone sections for easier handling and even crisping.

Seasoning base

Lightly rub 1 tablespoon kosher salt and 1 teaspoon black pepper evenly over both sides of the ribs. Drizzle 2 tablespoons neutral oil over the ribs and rub to coat — this helps the dry rub adhere and promotes browning.

In a small bowl combine 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground mustard, and 1/4 teaspoon cayenne. Mix thoroughly. Pat the rub onto both sides of the oiled ribs, pressing so it adheres in an even layer.

Let the rubbed ribs rest at room temperature for 20–30 minutes (or refrigerate, covered, up to overnight). If refrigerating, bring to room temperature 30 minutes before cooking.

Preheat oven to 275°F (135°C). Place the ribs on a wire rack set over a rimmed baking sheet (bone side down). This setup lets air circulate and fat render away from the ribs. Roast low and slow for 1 hour 45 minutes to 2 hours, until meat is tender and pulls back from the bones by about 1/4–1/2 inch.

Increase oven temperature to 450°F (230°C). While the oven heats, mix the finishing glaze: whisk together 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon soy sauce, and 1 teaspoon chili oil or hot sauce (if using). Brush a thin, even layer of glaze over both sides of the ribs.

Return ribs to the oven on the wire rack and roast at 450°F for 10–15 minutes, watching closely until edges darken and crust becomes crisp and golden. For extra crispness, briefly broil 1–2 minutes, keeping a close eye to prevent burning.

Remove ribs from oven and let rest on the rack for 5–7 minutes to allow juices to redistribute. Brush any remaining glaze over ribs just before serving.

Slice between bones if ribs are whole, plate, and serve immediately. Optional: serve with extra vinegar-honey glaze on the side and lemon wedges or pickles to cut the richness.