Quarter Rib Dinner Recipe

Prep ribs

Remove ribs from packaging and pat dry with paper towels. If the membrane is still attached on the bone side, slide a small knife under the membrane at one end, lift and peel it off using a paper towel for grip.

Trim and portion

Trim excess silver skin or loose fat. If your portion is larger than 4 bones, cut into a quarter-rack piece of approximately 4 bones so the cooking time below applies.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Stir to evenly distribute.

Apply oil and rub

Brush the ribs lightly with olive oil on both sides. Sprinkle the dry rub evenly over both sides and gently press it in so it adheres.

Rest before cooking

Let the seasoned ribs rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours, covered) to let the rub adhere and flavors develop.

Oven low-and-slow method (recommended for tender ribs)

Preheat oven to 275°F (135°C). Place the ribs bone-side down on a foil-lined baking sheet or oven-safe dish. Cover tightly with aluminum foil to seal in moisture. Bake for 2 to 2¼ hours, until meat is tender and pull-back from the bones is about 1/4–1/2 inch.

Prepare basting sauce

While ribs bake, whisk together the BBQ sauce, apple cider vinegar, and honey in a small bowl. Taste and adjust sweetness or acidity to preference.

Finish under broiler or grill

When ribs are tender, remove from oven and discard top foil. Brush a generous layer of the basting sauce over the meat side. Turn oven to broil (or preheat grill to medium-high). Place ribs under broiler or on grill, meat side up, for 3–5 minutes until sauce is bubbly and lightly caramelized. Watch closely to avoid burning. If more glaze is desired, brush another thin layer and broil/grill 1 minute more.

Rest after cooking

Remove ribs and let rest for 5 minutes tented loosely with foil to let juices redistribute.

Slice between bones into individual servings if desired. Garnish with chopped parsley and serve with a lemon wedge on the side. Provide extra warmed BBQ sauce for dipping.