½ Pork Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). If ribs still have membrane on the bone side, slide a knife under the silver skin at one end, loosen and grip with a paper towel and pull it off; discard membrane.

Trim and pat dry

Trim any large excess fat and square the rack so it sits flat. Pat the ribs dry with paper towels to help the rub adhere.

Make dry rub and apply

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix until even. Liberally season both sides of the half rack with the rub, pressing gently so it adheres. Let rest at room temperature for 20–30 minutes or refrigerate, covered, for up to 4 hours for deeper flavor.

Low-and-slow cook

Place ribs bone-side down on a rimmed baking sheet or in a shallow roasting pan. Cover tightly with aluminum foil (seal edges). Roast in the preheated oven for 2.5–3 hours, or until the meat is tender and pulls back from bones about 1/4–1/2 inch. Internal temperature for tenderness is typically 195–203°F (90–95°C).

While ribs cook, whisk apple cider vinegar, honey, Worcestershire and hot sauce in a small bowl. Use this to baste the ribs during the last 20–30 minutes of cooking for a touch of tang and shine. If you skipped basting, continue to finishing step.

Glaze and broil or grill

When ribs are tender, remove foil. Brush both sides with barbecue sauce (if using). To set the glaze: either place under a preheated broiler on high for 3–5 minutes (watch carefully until sauce is bubbly and slightly charred) or transfer to a preheated grill over medium-high heat and char 1–2 minutes per side. Remove when glaze is set and edges have light caramelization.

Rest and slice

Let the ribs rest for 8–10 minutes after cooking to redistribute juices. Slice between bones into individual portions using a sharp knife.

Garnish and serve

Sprinkle chopped parsley over the ribs, serve with lemon wedges or pickles and any extra barbecue sauce on the side.