Pork Ribs (whole Rack) Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs: slide a blunt knife under the membrane at one narrow end, lift and loosen, then grab with a paper towel and pull it off in one piece.

Apply binder and rub

Pat ribs dry with paper towels. Spread yellow mustard evenly over both sides of the rack (this acts as a binder). In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub the spice mixture evenly over both sides of the ribs, pressing so it adheres. Let sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor (if refrigerating, bring to room temperature 30 minutes before cooking).

Combine apple cider, apple cider vinegar and chicken broth in a measuring cup. Place the quartered onion and smashed garlic cloves in the center of a large baking sheet or roasting pan. Set a wire rack inside the pan (rack should be low so liquid will come close but not submerge ribs). Pour the braising liquid into the pan around the onion and garlic (do not pour over ribs).

Place the seasoned rib rack bone-side down on the wire rack. Tightly tent the entire pan with aluminum foil (seal edges) to create a steamy environment for slow braising. Transfer to the preheated oven and braise for 2 to 2.5 hours, or until the meat is tender and pulls back from the bone ends by about 1/4–1/2 inch. Internal temperature should be about 190–203°F (88–95°C) for fall-off-the-bone tenderness.

Carefully remove the pan from the oven and lift foil. Drain and discard braising liquid and onion/garlic, and let ribs rest 10 minutes uncovered on the rack so surface firms a bit before finishing.

While ribs rest, combine barbecue sauce, honey and 1 tsp apple cider vinegar in a small bowl and stir to blend. Taste and adjust sweetness or acidity as desired.

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high for finishing. Brush a generous layer of the sauce over the top and sides of the rib rack.

Return sauced ribs to the oven (uncovered) on the rack and bake 8–12 minutes until sauce is glossy and starting to caramelize. For extra char, switch to broil for 1–2 minutes watching carefully to avoid burning, or move to a hot grill for 2–4 minutes, turning once and brushing more sauce if desired.

Remove ribs from heat and let rest 5 minutes. Slice between bones into individual ribs or 2–3 rib portions using a sharp knife. Spoon any pan juices or reserved sauce over the sliced ribs.

Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately while warm.