Thin End / Party Style Ribs Recipe

Trim and Pat Dry

If not already done, remove the membrane from the bone side of the ribs by sliding a knife under it and pulling with a paper towel. Trim excess fat and any ragged edges so ribs lay flat. Pat the ribs dry with paper towels.

Make Rub

In a small bowl combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder and cayenne. Mix thoroughly so there are no large clumps.

Apply Rub

Sprinkle the dry rub evenly over both sides of the ribs then rub it in with your hands pressing the mix into the meat. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours uncovered for a drier surface (which helps bark formation).

Prepare Liquid

Combine apple juice, apple cider vinegar and water in a heatproof cup or spray bottle. This will be used to keep the ribs moist during cooking and to create steam while braising.

Low-and-Slow Oven Method

Preheat oven to 275°F (135°C). Place ribs bone-side down on a rimmed baking sheet or in a shallow roasting pan. Add a small oven-safe dish with 1/2 cup apple juice next to the ribs or brush the ribs lightly with the braising liquid. Cover tightly with foil (foil tent) to trap steam. Roast for about 2 to 2¼ hours until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Grill/Smoker Method

Preheat smoker or grill to maintain 250–275°F (120–135°C). If using a charcoal or gas grill, set up for indirect heat. Place ribs bone-side down on the cool side. Place a pan with 1/2 cup apple juice under or beside the ribs to generate steam. Cook for about 1.5–2 hours (thin ribs cook faster), spritzing or mopping lightly with the braising liquid every 20–30 minutes to keep moist. Cook until tender and meat has receded from bones slightly.

Glaze and Caramelize

About 10–15 minutes before ribs are done, mix the BBQ sauce, honey and hot sauce in a small bowl. Brush a thin, even layer of sauce on both sides of the ribs. Return to oven or grill uncovered and increase heat to 350°F (175°C) or move to direct heat for a short period, and cook 8–12 minutes more until glaze is tacky and slightly caramelized — watch carefully to avoid burning. If you prefer a thicker glaze, repeat brushing once more and heat briefly.

Remove ribs from heat and let rest 5–10 minutes loosely tented with foil. Slice between the bones into individual portions or leave as slabs for party-style serving. Sprinkle with chopped parsley and serve with lemon wedges and extra sauce on the side.