S+p Dry Ribs Recipe

Trim and dry

Pat the riblets very dry with paper towels. Remove any loose membrane or excess fat from the bone side if present. Drying the surface thoroughly helps the salt and pepper adhere and promotes browning.

Season internals

Place the riblets in a large bowl or on a tray. Drizzle 1 tablespoon neutral oil over the ribs and rub to coat evenly. This helps the dry seasoning stick and encourages a crisp exterior.

Make S+P rub

In a small bowl combine kosher salt (1.5 tablespoons), freshly ground black pepper (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), and smoked paprika (1/2 teaspoon, optional). Stir to blend.

Apply rub

Sprinkle the seasoning mix evenly over all sides of the riblets. Pat the rub into the meat so it adheres. Allow the seasoned riblets to rest at room temperature for 20–30 minutes, or refrigerate uncovered for 1–4 hours for deeper seasoning and drier surface (if refrigerating, bring back to room temperature for 20–30 minutes before cooking).

Oven method (crispy, hands-off)

Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and place the riblets in a single layer with some space between pieces. Roast on the middle rack for 20 minutes, then flip the riblets and roast for another 12–18 minutes, or until the exterior is nicely browned and an instant-read thermometer inserted near the bone reads 145–160°F depending on desired doneness and tenderness. For extra crispness, finish under the broiler for 1–3 minutes, watching closely to prevent burning.

Stovetop + oven (seared then roasted)

Preheat oven to 400°F (200°C). Heat a large cast-iron or ovenproof skillet over medium-high heat and add a light film of oil. When shimmering, add riblets in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned. Transfer the skillet to the oven and roast 12–18 minutes until cooked through and edges are crisp.

Grill method

Preheat grill to medium-high (about 400°F/200°C). Oil the grates. Arrange riblets bone-side down and grill indirect or direct depending on flare-ups: cook 6–8 minutes per side with the lid closed until browned and cooked through. Move to cooler part of grill if charring too quickly, and cook until internal temp reaches 145–160°F.

Transfer cooked riblets to a serving platter. While still hot, lightly sprinkle with flaky finishing salt (about 1/4 teaspoon) and a small extra crack of black pepper to enhance the S+P profile. Serve with lemon wedges on the side for diners who want a bright squeeze.

Let the riblets rest 5 minutes before serving to allow juices to redistribute. Serve warm as an appetizer or main with your choice of sides.