Half Rack Pork Ribs Recipe

Prepare ribs

If present, remove membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, loosen and peel away (use paper towel for grip). Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and chili powder. Stir until evenly mixed.

Apply mustard and rub

Rub the mustard evenly over both sides of the ribs (this helps the dry rub adhere). Sprinkle the dry rub generously and evenly over the meat side and bone side, pressing it in with your hands. Place ribs on a rimmed sheet pan or platter and let rest at room temperature 20–30 minutes or refrigerate up to overnight for stronger flavor. If refrigerating overnight, cover loosely.

Optional quick brine/acidity step

If you want extra tang and moisture, mix 2 tablespoons apple cider vinegar with 2 tablespoons water and brush lightly over the ribs just before wrapping for cooking.

Make glaze

In a small saucepan or bowl combine 1/2 cup barbecue sauce, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce and optional hot sauce. Warm gently until honey melts and mixture is homogenous. Set aside until needed.

Final glaze

Reserve about 2 tablespoons of the glaze for serving. During the last 20–30 minutes of cooking, brush the ribs with a generous layer of glaze every 10 minutes to build a sticky, caramelized finish.

Prepare oven and pan

Preheat oven to 275°F (135°C). Place the ribs meat-side up on a large piece of aluminum foil on a rimmed baking sheet. Pour 1/2 cup water or apple juice into the pan (not on the rub) to create a moist environment.

Wrap and low-roast

Tightly wrap the ribs in the foil to create a sealed packet (this steams the ribs). Bake in preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bones about 1/4–1/2 inch.

Unwrap and finish

Carefully open the foil (watch steam) and drain any excess liquid. Increase oven temperature to 400°F (200°C). Place ribs back on the sheet pan, meat-side up, and brush with a layer of the prepared glaze. Return to oven 10–15 minutes until glaze is bubbling and slightly caramelized. For extra char, place under a preheated broiler 2–3 minutes, watching closely to avoid burning.

Rest and serve

Remove ribs from oven and let rest 5 minutes. Slice between bones into individual ribs. Brush with reserved glaze, sprinkle with chopped parsley if using, and serve immediately with extra sauce on the side for takeout packing.