Rib Recipe
Make Rib Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Rub
Ribs
Basting Sauce (optional finishing glaze)
Finishing & Serving
Method
Dry Rub
- 1
Mix rub
In a medium bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Whisk thoroughly until evenly blended and no clumps of brown sugar remain.
Ribs
- 2
Prepare ribs
If the membrane is still on the bone side of the ribs, slide a thin knife under the membrane at one end, grip and pull to remove it. Pat ribs dry with paper towels.
- 3
Apply binder and rub
Rub a thin layer of yellow mustard over both sides of each rack of ribs (this acts as a binder but will not flavor strongly). Generously sprinkle the dry rub over both sides, pressing it into the meat so it adheres. Reserve any leftover rub for another use.
- 4
Low-and-slow oven or smoker setup
For oven method: Preheat oven to 275°F (135°C). Place ribs meat-side up on a rimmed baking sheet or baking dish. Pour 1 cup apple juice into the pan, then tightly cover the ribs with aluminum foil to trap steam. For smoker/grill method: Preheat smoker to 225–250°F (107–121°C) and place ribs bone-side down on the grate; add a small pan of apple juice below the ribs or spritz periodically.
- 5
Cook until tender
Bake or smoke low and slow for about 2.5–3.5 hours for baby back ribs (St. Louis cut may take 3–4 hours). Ribs are done when the meat has pulled back from the bone ends about 1/4–1/2 inch, a toothpick or probe meets little resistance, and the internal temperature is around 195–203°F (90–95°C) for fall-off-the-bone tenderness.
- 6
Basting Sauce (optional finishing glaze)
- 7
Make glaze
While ribs rest or during the last 15 minutes of cooking, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce in a small saucepan. Warm over medium-low heat until sugar dissolves and sauce slightly thickens, about 5 minutes. Taste and adjust seasoning.
- 8
Finishing & Serving
- 9
Slice and serve
Slice ribs between the bones into individual portions. Garnish with chopped fresh parsley and serve with extra barbecue sauce on the side.