6 Half Slabs Of Ribs Recipe

Prepare ribs

Remove ribs from packaging. If membrane on bone side is intact, loosen with a spoon or knife at one corner and pull off; discard membrane. Pat ribs dry with paper towels.

Trim any large bits of excess fat and silver skin so ribs lay flat. Season both sides evenly with kosher salt and black pepper (about 2 tbs salt and 2 tsp pepper across all 6 half-slabs).

Select two 1-quart marinades from the list. Place ribs in two large resealable bags or nonreactive containers so each bag/container holds roughly three half-slabs and is mostly submerged in its chosen marinade.

Pour 1 quart of each chosen marinade over the ribs so they are fully covered. Remove as much air as possible and seal. Marinate in the refrigerator for at least 4 hours, preferably overnight (8–12 hours) for best flavor. Turn the bags once or twice if possible so ribs marinate evenly.

Remove ribs from refrigerator 30–45 minutes before cooking to take the chill off. Reserve marinade; discard any used marinade that contacted raw meat or, if you plan to use reserved marinade as a baste, bring it to a rolling boil for at least 3 minutes to kill bacteria (see note below).

Method overview

These ribs can be cooked on a grill (indirect heat), in a smoker, or in the oven. Total cook time will be roughly 2.5–3.5 hours depending on method and slab thickness. The recipe assumes grill or oven; adjust smoke time if using a smoker.

Prepare grill or oven

For grill: set up for indirect medium-low heat (250–300°F / 120–150°C). For oven: preheat to 275°F (135°C). Oil the grill grates lightly or line a baking sheet with foil and place a rack on it for oven method.

Place ribs bone-side down over the indirect heat or on the rack in the oven. Cook uncovered for 2 to 2.5 hours, checking every 30 minutes. If using a grill, maintain temperature and add wood chips for smoke if desired.

After the first 2 hours, check for tenderness. At this point you can wrap ribs in foil with a couple tablespoons of reserved (boiled) marinade or a splash of apple juice for a braise — wrap tightly and return to heat for 30–45 minutes to further tenderize. Alternatively, leave unwrapped and continue to cook until meat pulls back from bone about 1/4 inch and ribs bend easily (probe with a fork or toothpick).

When ribs are nearly done and tender (after 2.5–3 hours), brush the top side liberally with the 1/2 pint of barbecue sauce. Close grill lid and cook 5–10 minutes to set the sauce. Flip ribs, brush other side, and cook another 5–10 minutes, watching for sauce to caramelize but not burn.

If you prefer a thicker glaze, repeat saucing and a short sear 1–2 times more, leaving a few minutes between coats to allow glaze to set.

Remove ribs from heat and tent loosely with foil. Rest 10–15 minutes to redistribute juices.

Cut each half-slab into individual ribs or into serving portions. Garnish with chopped parsley or cilantro and serve with lemon wedges on the side. Offer extra barbecue sauce for passing.