Rib Order - 5 Or 6 Ribs Only Recipe

Directions

1. 1

   Prepare and season ribs

   Pat the ribs dry with paper towels. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne (if using) in a bowl. Rub the ribs all over with olive oil, then coat evenly with the dry rub. Let sit for 20-30 minutes at room temperature to bloom flavors.

2. 2

   Heat a heavy skillet or grill/griddle over medium-high heat. Sear the ribs on all sides until a deep brown crust forms, about 2-3 minutes per side. This step enhances flavor and texture; you can skip if using a slow braise only.

3. 3

   Braise with liquid

   Place the ribs in a sturdy braising setup (oven-safe Dutch oven or heavy skillet with lid). Add apple cider vinegar and 1 cup beer or beef stock to the pan. The liquid should come about a third of the way up the ribs. If needed, add more stock. Bring to a simmer.

4. 4

   Cover tightly and braise in a preheated oven at 325°F (165°C) for 2.5 to 3 hours, or until the meat is tender and pulling away from the bone. Check halfway and rotate the pan if needed to ensure even cooking.

5. 5

   Remove ribs from braising liquid. If you want a glaze, reduce the braising liquid on the stovetop over medium-high heat until thickened into a glaze. Brush or baste ribs with glaze and return to oven for 10 minutes, or just serve with a splash of the reduced liquid.

6. 6

   Let the ribs rest 10 minutes before cutting between bones. Slice and serve with your favorite sides.