Pork Ribs Recipe

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Whisk until evenly mixed and no large clumps remain.

Remove membrane

Pat ribs dry with paper towels. On the bone side, slide a butter knife under the thin membrane along one end to loosen it. Grab the membrane with a paper towel and pull it off in one piece. Removing the membrane improves tenderness and allows seasoning to penetrate.

Apply mustard and rub

Lightly coat both sides of the ribs with the yellow mustard (or olive oil). The mustard acts as a binder for the rub but will not leave a mustard flavor. Press the dry rub mixture onto both sides of the ribs, ensuring even coverage and coating the ends. Use all or most of the rub; reserve a tablespoon for later if desired.

Let rest

Place the seasoned ribs on a tray, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to overnight. If short on time, let rest at room temperature for 30 minutes while you preheat the oven.

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 or aluminum foil crumpled into a rack on the sheet to elevate the ribs so they do not sit directly in liquid.

Make cooking liquid

In a measuring cup combine apple cider vinegar, apple juice, and water. This will create a humid environment while the ribs roast to keep them moist.

Wrap or place ribs

Place ribs bone-side down on the prepared rack. For moister, more tender ribs, wrap each rack tightly in heavy-duty aluminum foil, pouring half of the cooking liquid into the packet before sealing. Alternatively, for a crisper exterior, leave ribs unwrapped and brush with some of the cooking liquid during roasting.

Low-and-slow cook

Place the baking sheet with ribs in the preheated oven and bake for 2.5 to 3 hours (for baby back ribs) or 3 to 3.5 hours (for spareribs), until the meat is very tender and has pulled back from the ends of the bones about 1/4 to 1/2 inch. If ribs were wrapped, open the foil for the last 20-30 minutes to firm the surface.

Check doneness

Test with a fork or a toothpick between the bones — it should slide in with little resistance and the meat should jiggle slightly but not be falling apart. Internal temperature will typically read around 195–203°F (90–95°C) when fully tender.

Prepare sauce

While ribs finish cooking, stir together barbecue sauce, honey, and apple cider vinegar in a small bowl until smooth. Heat briefly in a small saucepan over low heat if you prefer a warm glaze.

Glaze and broil

If ribs were wrapped, unwrap and place them bone-side down on the baking sheet. Brush both sides with the finishing sauce. Set oven to broil (or highest setting) and position the rack 6–8 inches from the element. Broil for 3–5 minutes until sauce is bubbling and caramelized — watch carefully to prevent burning.

Rest and serve

Remove ribs from oven and let rest for 5–10 minutes. Slice between the bones into individual ribs. Serve with extra sauce on the side.