Salt Ribs Recipe

Make the rub

In a small bowl combine the coarse sea salt, smoked paprika, black pepper, garlic powder, onion powder, dried oregano, brown sugar and crushed red pepper flakes. Mix thoroughly to an even blend.

Set aside 1 tablespoon of the rub to finish later; this will add a final salty-crisp note to the ribs.

Brine (optional but recommended)

In a container large enough for the ribs, dissolve 3 tablespoons kosher salt in 1.5 liters cold water. Add bay leaves, peppercorns and crushed garlic. Submerge ribs fully, cover and refrigerate for 2–4 hours (no longer than 6 hours). This step seasons meat through and helps retain moisture.

Prepare ribs

Remove ribs from brine, rinse briefly under cold water and pat dry thoroughly with paper towels. If there is a silver skin membrane on the bone side, slide a thin knife under it and pull it off to allow seasonings to penetrate.

Rub the prepared dry rub all over both sides of the ribs, pressing it into the meat. Reserve the 1 tablespoon set aside earlier for finishing. Let the rubbed ribs rest at room temperature for 20–30 minutes while you preheat the oven and prepare the braising base.

Sear and build braising base

Preheat oven to 150°C (300°F). In a large, oven-safe Dutch oven or roasting pan with a lid, heat 2 tablespoons olive oil over medium-high heat. Add sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Move onions to the perimeter of the pan.

Sear ribs

Add ribs, meaty side down, to the hot pan and sear 2–3 minutes per side until lightly browned (work in batches if necessary). Return ribs to the pan on top of the onion bed.

Add braising liquid

Pour 125 ml white wine into the hot pan to deglaze, scraping any browned bits from the bottom. Add 500 ml stock and the reserved 1 tablespoon rub (sprinkled into the liquid and over the ribs). Bring liquid to a gentle simmer on the stovetop.

Slow braise

Cover the pan tightly with a lid or foil and transfer to the preheated oven. Braise at 150°C (300°F) for 2.5 to 3 hours, or until the ribs are fork-tender and the meat pulls easily from the bone. Check once at about 2 hours to ensure liquid level remains about 1–2 cm; add a bit more stock or water if needed.

Reduce and finish

When ribs are done braising, carefully remove ribs from the pan and set on a tray. Place the pan with braising liquid and onions back on the stove over medium-high heat and reduce the liquid for 5–8 minutes until slightly thickened (it should coat the back of a spoon). Stir in 25 g butter, 2 tablespoons lemon juice and chopped parsley to create a glossy finishing sauce.

Glaze and crisp (optional)

Brush the reduced sauce over the ribs. For a lightly crisped exterior, place ribs under a hot broiler for 3–5 minutes, watching carefully to avoid burning, until the top caramelizes slightly and the reserved coarse salt gives a final crunchy note.

Rest and serve

Let ribs rest 5 minutes. Slice between bones into individual portions. Spoon extra finishing sauce over ribs and garnish with additional chopped parsley and lemon wedges if desired.