Rib Platter Recipe

Prepare ribs

Preheat the oven to 325°F (165°C). If ribs have membrane on the bone side, slide a knife under the membrane and peel it off. Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the ribs all over with vegetable oil, then massage the dry rub onto both sides, pressing to adhere.

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, sear ribs bone-side down for 2–3 minutes until browned, then turn and brown the meat side 1–2 minutes. This step adds color and flavor but can be skipped.

Add braising liquid

Place the seared ribs in a single layer in the Dutch oven or a roasting pan. Add the stock, apple cider vinegar, Worcestershire sauce, halved onion, smashed garlic and bay leaf to the pan — liquid should come about 1/3 up the ribs, not cover them. Bring to a gentle simmer on the stovetop.

Cover and braise

Cover the pan tightly with a lid or foil and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until ribs are fork-tender and the meat pulls easily from the bone. Check once after 90 minutes; if liquid is nearly gone, add up to 1/2 cup extra stock or water.

Reduce liquid (optional)

When ribs are tender, remove them carefully to a baking sheet lined with foil. Skim any fat from the braising liquid and place liquid in a small saucepan. Simmer until reduced to a few tablespoons to use as an extra drizzle, if desired.

Make glaze

Combine barbecue sauce, butter, honey and hot sauce in a small saucepan over medium heat. Stir until butter melts and the glaze is warm and slightly thickened, about 3–5 minutes. Taste and adjust sweetness or heat.

Glaze and finish

Brush a generous layer of glaze on the ribs. Set oven to broil (or 425°F/220°C if not broiling). Return ribs to the oven for 3–6 minutes under the broiler (or 10 minutes at 425°F), watching closely, until glaze is caramelized and bubbly. Remove when glaze is tacky and ribs are heated through.

Warm sides

Warm cornbread slices in the oven for 5–7 minutes at 350°F (175°C) or until heated through. If coleslaw is chilled, set out bowls. Warm pickles slightly if preferred or serve chilled.

Assemble platter

Slice the racks into individual portions or sections of 2–3 ribs. Arrange ribs on a large platter with cornbread, a mound of coleslaw, and pickles. Spoon any reserved reduced braising liquid over the ribs sparingly. Sprinkle chopped parsley and serve with lemon wedges on the side.

Serve

Serve immediately while hot. Provide extra barbecue sauce at the table. Leftover ribs refrigerate for up to 3 days; reheat gently and re-glaze if desired.