Slab Of Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Pat the rib slab dry with paper towels. If the membrane (silvery layer) remains on the bone side, loosen with a knife at one end and pull it off using a paper towel for grip.

Make rub and binder

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Stir to combine. Spread yellow mustard evenly over both sides of the ribs—this acts as a binder for the dry rub and will not flavor the ribs strongly.

Apply rub

Sprinkle the dry rub evenly over both sides of the ribs, pressing gently so it adheres to the mustard. Place the ribs bone-side down on a large sheet of foil (about 18 inches), leaving room to fold into a packet.

Add moisture and wrap

Combine apple cider vinegar and water. Pour half of this (roughly 90 ml) around the ribs—do not pour directly over the rub; drip it into the foil well so steam can build. Tightly wrap the ribs in foil to form a sealed packet. Place on a rimmed baking sheet.

Low-and-slow cook

Bake in the preheated oven for 2.75 to 3.25 hours (165–195 minutes), until the meat is very tender and pulls back from the bone ends by about 1/4–1/2 inch and a fork slides in easily.

Rest and unwrap

Remove ribs from oven and let rest wrapped for 10 minutes. Carefully open the foil (watch for hot steam) and transfer ribs to a cutting board, bone-side down.

Finish (optional broil or grill)

If you want a caramelized exterior: brush the rib surface lightly with 1 tablespoon melted butter (or some of the prepared sauce) and place under a preheated broiler on high about 6 inches from heat for 3–5 minutes, watching constantly, until edges char lightly. Alternatively, finish on a hot grill over direct heat for 3–5 minutes, turning once. Remove when caramelized but not burnt. Let rest 5 minutes before slicing between bones into individual ribs.

Make sauce

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, minced garlic, salt and black pepper. Whisk to combine.

Simmer

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a pinch more salt, sugar, or vinegar to balance). Remove from heat and let cool 5 minutes; sauce will thicken further as it cools.

Serve

Transfer sauce to a small bowl or ramekin to serve on the side. Guests can brush ribs with sauce as desired; offering sauce on the side keeps the slab presentation intact.

If desired, melt 1 tablespoon butter and brush lightly over sliced ribs for gloss. Sprinkle chopped parsley over the serving platter for color. Serve ribs warm with sauce on the side.