Ribs Only, No Sides Recipe

Trim and prepare ribs

Remove ribs from packaging and pat dry with paper towels. Using a sharp knife, trim excess fat and remove the membrane from the bone side: slide a knife under the membrane at one corner, loosen it, grab with a paper towel for grip and peel it off in one piece if possible.

Dry brine with salt

Season both sides of the ribs evenly with 1 tablespoon kosher salt per pound total. For this recipe (2 lbs), sprinkle the salt now and let ribs rest uncovered in refrigerator for 1 hour to firm up and begin seasoning. If short on time, proceed after 15 minutes.

Combine the paprika (2 tbs), brown sugar (2 tbs), garlic powder (1 tsp), onion powder (1 tsp), ground cumin (1/2 tsp), black pepper (1 tsp), remaining kosher salt (if any left from the 1.5 tbs total, adjust so you're using 1.5 tbs total), and cayenne (1/4 tsp, optional) in a small bowl and mix thoroughly to make a dry rub.

Lightly brush both sides of the ribs with 1 tsp neutral oil to help the rub adhere. Rub the spice mix evenly over both sides of the ribs, pressing it into the meat. Let sit at room temperature for 20–30 minutes while you prepare the oven or grill.

Preheat and prepare pan

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the tray if you have one; if not, place ribs bone-side down directly on foil.

Add liquid and tent

Mix 1/4 cup apple cider vinegar and 1/4 cup water (and optionally 1/2 cup apple juice or beer) and pour into the bottom of the baking sheet, avoiding pouring directly on the rub. This liquid will create a moist environment. Place the ribs bone-side down on the rack or foil and tent loosely with aluminum foil so it does not touch the ribs.

Bake low and slow

Bake in the preheated oven until ribs are very tender and the meat pulls back from the bone ends, about 2.5 to 3 hours for 2–2.5 lb racks. Check at 2 hours for tenderness; timing varies by thickness. If you prefer slightly firmer ribs, reduce time; for fall-off-the-bone, go to the longer end.

Prepare to glaze

Remove ribs from oven and increase oven temperature to 425°F (220°C) or preheat a hot grill. Carefully discard foil tent and transfer ribs to a clean foil-lined tray or place on grill grates. Reserve pan juices; you can reduce them on the stovetop to use as a baste if desired.

Brush both sides of the ribs generously with 1/2 cup barbecue sauce. Place back in the oven under the broiler or on the hot grill for 5–8 minutes, watching closely, until the sauce bubbles and caramelizes — rotate once for even color. If using broiler, keep the tray about 6 inches from heat and watch so it doesn't burn.

Remove from heat and let ribs rest for 5–10 minutes to let the juices redistribute. Slice between the bones into individual ribs using a sharp knife and serve hot.