Pork Ribs Recipe

Preheat oven to 275°F (135°C). If using a grill/smoker, preheat to 225–250°F (107–121°C) for low-and-slow cooking.

If ribs still have the silver skin (membrane) on the bone side, remove it: slide a blunt knife under the membrane at one end, loosen it, grab with paper towel, and pull it off in one piece.

Pat ribs dry with paper towels. Lightly brush both sides with the oil to help the dry rub adhere.

Make Dry Rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne (if using). Mix until uniform.

Generously sprinkle and rub the dry mix all over both sides of the ribs, pressing it into the meat. Let sit at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 4 hours to let flavors penetrate.

Place a large sheet of aluminum foil on a baking tray, shiny side in. Set one rack of ribs on the foil, bone side down. Pour apple juice (or beer) and apple cider vinegar into the bottom of the foil pouch — this creates steam and keeps ribs moist.

Wrap the ribs tightly in foil, creating a sealed packet. Repeat for the second rack if cooking separately.

Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven at 275°F (135°C) for 2.5–3 hours for baby back ribs (2–2.5 lbs) or 3–3.5 hours for larger spare ribs, until the meat is tender and pulls back from the bone by about 1/4–1/2 inch.

If using a smoker, set for indirect heat at 225–250°F (107–121°C). Place ribs bone-side down on the grill. Maintain steady temperature and add wood chips for smoke if desired.

Cook uncovered for 2–3 hours, spritzing occasionally with a mixture of apple cider vinegar and apple juice (about 1:1) to keep moist. When ribs reach the stall where they stop dropping in internal temp and start to become flexible, wrap them tightly in foil with a splash (2–4 tbs) of apple juice/beer and continue cooking for another 60–90 minutes until tender.

Carefully remove ribs from the oven or grill and open the foil. Drain excess liquid into a saucepan and simmer to reduce if you want a finishing glaze.

Set oven or grill to high broil (or increase grill temp to 400–425°F / 204–218°C). Place ribs bone-side down on a baking sheet or directly on grates.

Brush a thin, even layer of barbecue sauce over the meat side. Optionally mix the sauce with honey or maple syrup for added shine. Return to heat for 8–12 minutes, watching closely, until sauce becomes sticky and slightly caramelized. Rotate as needed for even color.

Remove from heat and let rest for 10 minutes. The juices will redistribute and the sauce will set.

Slice between the bones into individual ribs. Garnish with chopped parsley and serve with lemon wedges or a splash of apple cider vinegar if desired.