Pork Spare Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove ribs from packaging and pat completely dry with paper towels. If membrane on the bone side remains, slide a small knife under the membrane at one end and lift while gripping with a paper towel to pull it off.

Trim any excessive fat or ragged edges so the rack lays flat.

Season both sides lightly with kosher salt and freshly ground black pepper and set on a rimmed baking sheet while you make the rub.

In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, ground mustard and crushed red pepper flakes. Mix thoroughly to break up any brown-sugar clumps.

Evenly distribute about two-thirds of the dry rub onto the meat side of the ribs, pressing the rub gently into the surface so it adheres. Flip and apply remaining rub to the bone side, pressing to adhere. Let the seasoned ribs rest at room temperature for 20–30 minutes or refrigerate for up to 4 hours (wrapped) to deepen flavor.

Place the seasoned ribs meat-side up in a shallow roasting pan or baking dish large enough to hold the rack. Pour the apple cider, apple cider vinegar and stock into the bottom of the pan — liquid should come up about 1/4 to 1/2 inch but not touch the meat (this keeps the rub intact while providing steam).

Cover the pan tightly with aluminum foil, sealing edges to create a steamy environment. Roast in preheated oven for 2 to 2 1/2 hours for a half rack (3–4 people) until meat is tender and pulling back from the bone ends. Check at 2 hours: a gentle probe or fork should meet little resistance and meat will pull away from bones slightly.

Remove pan from oven and increase oven temperature to 425°F (220°C). Carefully transfer ribs to a cutting board. Pour braising liquid into a small saucepan, skim any fat, and simmer until reduced slightly (~5 minutes). Whisk in butter and the barbecue sauce until glossy. Taste and adjust seasoning with a pinch of salt if needed.

Brush sauce generously over both sides of the ribs. Place ribs back in the oven, uncovered, directly on the baking sheet or rack, and roast 8–12 minutes until sauce is caramelized and edges begin to char slightly. For extra char, finish under a preheated broiler 1–2 minutes—watch closely to avoid burning.

Remove ribs and let rest 8–10 minutes so juices redistribute. Slice between bones into individual portions. Spoon any remaining pan sauce over slices.

Sprinkle chopped parsley over the sliced ribs and serve with lemon wedges on the side for a bright contrast.