Half Rib Dinner Recipe

Prepare ribs

Remove ribs from packaging and pat completely dry with paper towels. If membrane is intact on the bone side, slide a small knife under one corner of the silver skin and peel it away, using a paper towel for grip.

Make rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder. Mix thoroughly so sugar breaks up and spices are evenly distributed.

Apply mustard and rub

Spread yellow mustard in a thin, even layer on both sides of the ribs — this acts as a binder for the dry rub. Generously sprinkle the dry rub on both sides, pressing it into the meat so it adheres. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.

Preheat oven or grill

For oven method: preheat to 275°F (135°C). For grill method: set up for indirect medium-low heat (~275–300°F / 135–150°C), with a drip pan under the ribs.

Slow-cook the ribs

Wrap the ribs tightly in foil (place them bone-side down) with a tablespoon of water or apple juice in the foil packet to generate steam. Place on a baking sheet and cook in the oven or on the grill over indirect heat until very tender, about 2 to 2 1/2 hours (internal temp ~190–203°F and meat pulls back from bones). Check at 2 hours for tenderness.

Prepare finishing sauce

While ribs finish, whisk together BBQ sauce, apple cider vinegar, and honey in a small bowl until smooth. This thins and brightens the sauce for basting.

Glaze and caramelize

Carefully open foil and brush a generous layer of sauce on both sides of the ribs. To set the glaze: place ribs under a preheated broiler 4–6 inches from heat for 3–5 minutes until sauce caramelizes (watch closely to avoid burning), or return to a hot indirect grill and cook over direct medium heat for 2–4 minutes per side, brushing again and allowing sauce to tack up.

Remove ribs from heat and let rest 5–10 minutes. Slice between bones into individual portions (6–7 bones total). If using, sprinkle chopped parsley and serve with lemon wedges on the side.