Pork Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. If the membrane on the bone side is still attached, slide a small knife under it at one end, grab it with a paper towel and pull it off to remove the silver skin.

Season ribs

In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar. Rub the ribs all over with olive oil, then massage the dry rub onto both sides of the ribs, pressing to adhere. Let the ribs rest at room temperature for 20–30 minutes or refrigerate uncovered for up to 2 hours for a drier surface (helps crust formation).

Prepare braising pan

Arrange the ribs bone-side down in a single layer in a large roasting pan or rimmed baking sheet. Tuck the quartered onion and crushed garlic around the ribs. Pour apple juice, stock, apple cider vinegar and Worcestershire sauce into the pan — liquid should come about 1/4–1/3 up the sides of the ribs but not cover them. Cover the pan tightly with aluminum foil (or a tight-fitting lid) to trap steam.

Braise low and slow

Place the covered pan in the preheated oven and braise until the meat is tender and pulling back from the bone ends, about 2 to 2 1/2 hours for baby backs (spare ribs may take 2 1/2–3 hours). Check once at about 90 minutes: if the liquid is nearly gone, add a few tablespoons of water or stock. Ribs should be tender but not falling completely apart.

Make finishing sauce

While ribs finish braising, whisk together barbecue sauce, honey and hot sauce in a small bowl. Taste and adjust sweetness or heat.

Glaze and crisp

When ribs are tender, remove from oven and increase oven temperature to 425°F (220°C) or prepare a hot grill/ broiler. Transfer ribs to a foil-lined baking sheet, bone-side down. Brush a generous layer of the finishing sauce over the top and sides of the ribs. Place under the broiler (5–8 inches from heat) or on a hot grill and cook just until the glaze is sticky and begins to caramelize, about 5–8 minutes. Watch carefully to avoid burning. For deeper glaze, remove, brush another layer and return for 2–3 minutes.

Rest and serve

Let the glazed ribs rest 5 minutes before slicing between the bones into individual portions. Sprinkle with chopped parsley and serve with lemon wedges if desired.

Arrange rib portions on a platter, squeeze a little lemon over the top if using, and garnish with chopped parsley. Serve extra barbecue sauce on the side.