Spare Rib Rack Recipe

Spare Rib Rack

1. 1

   Prep the ribs

   Preheat the oven to 150°C (300°F). Remove the ribs from the refrigerator and pat them dry with paper towels. If the membrane (silvery skin) remains on the bone side, slip a small knife under it at one end, lift and grasp with a paper towel, then pull to remove the membrane. Trim any excessive fat, leaving an even layer over the meat.

2. 2

   Make the dry rub

   In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix thoroughly so sugar and spices are evenly distributed.

3. 3

   Season the ribs

   Rub the ribs all over with olive oil to help the rub adhere. Generously apply the dry rub on both meat and bone sides, pressing gently so it adheres. Let the seasoned racks sit at room temperature for 20–30 minutes, or refrigerate uncovered for up to 2 hours for deeper seasoning (if refrigerating, allow 30 minutes at room temperature before cooking).

4. 4

   Prepare braising liquid and pan

   In a measuring cup or small bowl combine apple cider vinegar, apple juice and water. Place a roasting pan or rimmed baking sheet with a wire rack in the pan. Arrange the rib racks bone-side down (meat-side up) on the rack so they are elevated above the liquid. Pour the liquid into the bottom of the pan — it should not touch the ribs but will add moisture and flavor while cooking.

5. 5

   Low-and-slow cook

   Cover the pan tightly with foil (seal edges well) and place in the preheated oven. Cook for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bone about 1/4 to 1/2 inch. Check once after 90 minutes to ensure liquid remains; if almost gone, add another 60 ml water or apple juice.

6. 6

   Finish with barbecue sauce

   Remove the foil and increase oven temperature to 200°C (400°F) or preheat a hot grill. Brush a generous layer of barbecue sauce over the meat side of the ribs. Return uncovered to the oven (or place on the grill, meat-side up) for 10–15 minutes, basting once, until the sauce is glossy and slightly caramelized. For deeper char, broil for the last 1–2 minutes while watching carefully to avoid burning.

7. 7

   Rest and garnish

   Transfer the ribs to a cutting board and let rest 10 minutes. This helps juices redistribute. Optionally sprinkle with chopped fresh thyme. Slice between bones into individual portions or serve as whole racks.