Pork Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). If ribs have a silver skin (membrane) on the bone side, slide a thin spatula under the membrane at one end, grab it with a paper towel, and peel it off. Trim any excess fat.

Make dry rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder. Stir until uniform.

Apply mustard and rub

Pat ribs dry with paper towels. Brush both sides of the ribs with the mustard (this acts as a binder). Rub the dry rub mix evenly over both sides, pressing so it adheres. Let ribs sit at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor — if refrigerating, bring to room temperature for 30 minutes before cooking.

Low-and-slow cook (oven method)

Place ribs bone-side down on a large sheet of foil on a rimmed baking sheet or in a roasting pan. Pour apple cider vinegar and apple juice (or water) into the pan to keep moisture in the environment. Tightly tent the ribs with foil (seal edges). Bake in preheated oven for 2.5–3 hours for baby back ribs (3–3.5 hours for spare ribs), until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Finish with sauce (optional grill/broil)

Remove ribs from oven and increase oven to 425°F (220°C) or heat a grill to medium-high. Carefully unwrap ribs and place on a foil-lined tray. Brush both sides generously with BBQ sauce (reserve some for serving). If using the oven, broil 4–6 minutes until sauce is caramelized and bubbly but not burned; if using grill, sear over direct heat 3–5 minutes per side until sauce sets and edges char slightly. Watch closely to avoid burning.

Rest and garnish

Transfer ribs to a cutting board and let rest 5–10 minutes. Sprinkle chopped fresh parsley if using. Slice between the bones into individual ribs.

Arrange ribs on a platter as part of the BBQ platter. Serve with extra warmed BBQ sauce and lemon wedges or pickles on the side. Provide napkins—these are messy but delicious.

Leftovers: Store in an airtight container in the refrigerator up to 3–4 days. Reheat in a 300°F (150°C) oven covered with foil for 15–20 minutes, brushing with additional sauce before serving.