1/2 Slab Of Ribs Recipe
Make 1/2 Slab Of Ribs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Braising liquid and finishing sauce
Optional finishing
Method
Ribs
- 1
Prepare ribs
Remove ribs from refrigerator and pat dry with paper towels. If the membrane (silvery skin) is still attached on the bone side, loosen one corner with a knife, then use a paper towel to grip and pull it off. Trimming excess fat is optional.
- 2
Apply binder and rub
Spread the yellow mustard evenly over both sides of the slab (this acts as a binder, it will not taste strongly). In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, ground cumin and chili powder. Rub the spice mixture evenly over both sides of the ribs, pressing gently to adhere.
Braising and baking
- 3
Preheat oven
Preheat your oven to 300°F (150°C). Position a rack in the center of the oven.
- 4
Prepare braising pan
Place the seasoned ribs meat-side up in a baking dish or rimmed baking sheet large enough to hold the slab. Pour the apple cider, apple cider vinegar and water into the pan around the ribs (not over the rub), ensuring liquid reaches about 1/4 to 1/2 inch deep — enough to keep the environment moist while not boiling the rub away. Cover tightly with aluminum foil, sealing the edges to trap steam.
- 5
Slow roast
Bake covered for 2 to 2 1/2 hours, or until the meat is tender and has pulled back from the bones about 1/4-1/2 inch. Check at 2 hours: a toothpick or fork should slide into the meat with little resistance but the ribs should not be falling completely off the bone.
Finishing
- 6
Glaze and caramelize
Remove foil and carefully drain any excess braising liquid into a saucepan, reserving about 2 tablespoons. Mix the reserved braising liquid with the barbecue sauce and honey. Brush a generous layer of this sauce over the ribs. Increase oven temperature to 425°F (220°C) or preheat a hot grill. Return the ribs (uncovered) to the oven for 10-15 minutes, until the sauce is bubbling and caramelized, checking to avoid burning. Alternatively, finish over medium-high grill grates, basting and turning until slightly charred and sticky (6–8 minutes).
- 7
Rest and serve
Remove ribs and let rest 5 minutes. Slice between bones into individual ribs or serve as a half slab. Garnish with chopped parsley if desired and serve with extra barbecue sauce on the side.