Full Rack Of Spare Ribs Recipe

Prepare ribs

If present, remove the membrane from the bone side of the ribs: slide a knife under the thin membrane at one end, lift and grab with a paper towel, and pull it off in one piece. Pat the ribs dry with paper towels.

Make mustard coat

Brush both sides of the ribs with the yellow mustard. This gives the rub something to adhere to and adds flavor; the mustard will mostly cook away.

Mix rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and cayenne. Stir until evenly combined.

Generously rub the spice mix onto both sides of the ribs, pressing it into the meat. Cover and refrigerate for at least 30 minutes and up to overnight to let flavors penetrate (if refrigerating, bring to room temperature for 30 minutes before cooking).

Preheat oven or smoker

Preheat your oven to 275°F (135°C). If using a smoker, preheat to 250–275°F (120–135°C) and add wood chips (hickory, apple or oak) as desired.

Prepare a foil-lined rimmed baking sheet or a roasting pan. Place a wire rack in the pan if you have one. Pour the apple juice, apple cider vinegar and water into the pan to create braising liquid; it should come up just below the rack so the ribs sit above the liquid and are partially steamed.

Place the rack of ribs bone-side down on the rack or directly in the pan if not using a rack. Tent loosely with foil to trap steam and prevent excessive browning.

Bake or smoke at 275°F (135°C) for 2.5 to 3 hours, or until the meat is tender and pulls back from the bone by about 1/4–1/2 inch. If you prefer fall-off-the-bone, cook toward the longer end of the range, checking every 20–30 minutes after 2 hours.

Uncover and glaze

Remove the foil tent and carefully pour off any excess liquid from the pan. Brush both sides of the ribs with the barbecue sauce mixed with honey (if using).

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Return ribs to the oven or place on the preheated grill, sauce-side up.

Cook for 8–12 minutes, watching closely, until the glaze is bubbling and starts to caramelize. For extra char, flip and brush again with sauce, then sear meat-side over direct heat for 1–2 minutes per side on the grill (optional).

Remove ribs and let rest for 10 minutes. Slice between the bones into individual ribs or leave as a whole rack to serve family-style.

Transfer ribs to a platter. Sprinkle with chopped parsley and serve with lemon wedges and additional barbecue sauce on the side.