Full Rack Pork Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Remove the thin silver membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift and grab with a paper towel, then pull it off in one piece. Trim any excess fat or ragged edges so the rack lies flat.

Pat the rack dry with paper towels. Season both sides lightly with the coarse kosher salt and freshly ground black pepper to help the dry rub adhere.

Combine all dry rub ingredients in a bowl: brown sugar, paprika, salt, onion powder, garlic powder, dry mustard, cayenne, cumin and ground black pepper. Mix thoroughly to break up any clumps of sugar and distribute spices evenly.

Generously apply the rub: coat both sides of the rib rack with an even layer of the dry rub, pressing it into the meat. Use roughly 1/3 to 1/2 of the rub on the meat and reserve the rest for later use or other racks.

Let the rubbed ribs rest at room temperature for 30 minutes, or refrigerate covered for up to 4 hours to allow flavors to penetrate. If refrigerating, bring back to room temperature for 30 minutes before cooking.

Prepare the braising liquid (mop): in a measuring cup or small bowl, combine apple cider vinegar, apple juice, water, Worcestershire sauce and hot sauce (if using). Stir to blend.

Place the rack bone-side down on a foil-lined baking sheet or in a roasting pan with a rack. If using a roasting pan, add 1/4 inch of water to the bottom of the pan (not to cover the ribs) to maintain moisture.

Cover tightly with a double layer of aluminum foil, sealing the edges to create a steam pocket. Place in the preheated oven and braise at 275°F (135°C) for 2.5 to 3 hours for spare ribs (2 to 2.5 hours for baby back ribs). After the first 1.5–2 hours, open and baste quickly with 2–3 tablespoons of the braising liquid, then re-seal.

Check for doneness: ribs are done when the meat has pulled back from the bones about 1/4 to 1/2 inch, and a knife meets little resistance. Internal temperature should read ~195–203°F (90–95°C) for very tender ribs.

Increase oven temperature to 400°F (200°C) or preheat a grill to medium-high for finishing. Remove ribs from foil and place bone-side down on the rack or grill.

Mix the BBQ sauce with honey or maple syrup. Brush a generous layer of sauce on the meat side. Return to the oven or place over direct heat for 8–12 minutes, basting once more halfway through, until sauce is caramelized and slightly sticky. Watch carefully to avoid burning.

If you prefer a crisper exterior without glaze, skip the sauce and broil/grill the ribs 3–5 minutes per side to develop color.

Remove ribs from oven or grill and let rest, loosely tented with foil, for 10–15 minutes. This helps the juices redistribute and makes slicing neater.

Slice between the bones into individual ribs or into desired portions. Serve with extra BBQ sauce on the side and the braising liquid as a mop or dipping sauce if desired.