Jul 14 2026
Restaurants›Lillie Pearl›Ribs Recipe

Ribs Recipe

Inspired by Lillie Pearl
Time4h
Serves4

Make Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dry Rub

Ribs

Finishing Sauce (optional)

Method

Dry Rub

  1. 1

    Make the rub

    In a medium bowl, combine brown sugar, paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne. Whisk until evenly mixed and no clumps remain.

Ribs

  1. 2

    Prepare ribs

    Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) is still attached to the bone side, slide a small knife under an edge and pull it off using a paper towel for grip.

  2. 3

    Apply binder and rub

    Brush both sides of each rack lightly with yellow mustard (this acts as a binder and won’t taste mustardy). Sprinkle a generous amount of the dry rub over both sides, pressing lightly so it adheres. Reserve remaining rub for later.

  3. 4

    Preheat oven or smoker

    If using an oven, preheat to 140°C (285°F). If using a smoker or grill, stabilize temperature to 110–120°C (225–250°F) for low-and-slow cooking.

  4. 5

    Set up for cooking

    Place ribs bone-side down on a baking sheet lined with foil and a wire rack (or directly on smoker grates). Pour apple juice, apple cider vinegar, and water into the bottom of the pan (not on the ribs) to keep the environment moist. Add a couple of pats of butter on top of each rack to promote browning and add richness.

  5. 6

    Cook low and slow

    Cover tightly with foil (if in the oven) and cook for 2 to 2.5 hours until the meat has shrunk back from the ends of the bones and is tender but not falling completely off (internal temp about 85–95°C / 185–203°F).

  6. 7

    Wrap (Texas crutch) — optional

    For extra tenderness, remove ribs after the initial cook, place each rack on a large sheet of foil, add 2 tbs apple juice and a pat of butter, then wrap tightly and return to oven or smoker for 45–60 minutes.

  7. 8

    Sauce and finish

    Unwrap (if wrapped) and brush both sides with the finishing sauce (mix barbecue sauce, honey, and 1 tbs apple cider vinegar if using). Increase oven/grill temperature to 200°C (400°F) or move closer to heat in the smoker. Return ribs unwrapped for 8–12 minutes to set the sauce and create a glossy finish, watching so they do not burn.

  8. 9

    Rest and slice

    Remove from heat and let ribs rest for 10 minutes. Slice between bones with a sharp knife or kitchen shears into individual ribs and serve.

Finishing Sauce (optional)

  1. 10

    Make the sauce

    In a small saucepan over medium heat, combine barbecue sauce, honey, and 1 tbs apple cider vinegar. Warm until slightly thickened, 3–5 minutes, stirring. Use to brush ribs during the final finish step.

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