Full Slab Spare Ribs (pork) Recipe

Prep the ribs

Remove ribs from packaging and pat dry with paper towels. If present, flip the rack bone-side up and use a small knife to loosen and peel away the thin silver skin/membrane from the bone side; grab with a paper towel and pull it off completely.

Trim and score

Trim excess fat from the surface, leaving a thin even layer. If rack is uneven in thickness, you may butterfly (split) or fold thinner end under to even thickness for more even cooking.

Apply mustard

Spread Dijon or yellow mustard evenly over both sides of the ribs (acts as a binder for the rub; flavor will mellow during cooking).

Make and apply dry rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and chili powder. Rub the mixture evenly over both sides of the ribs, pressing gently to adhere.

Preheat oven or smoker

If using an oven, preheat to 275°F (135°C). If using a smoker, preheat to 225–250°F (107–121°C). Low and slow temperature ensures tender ribs.

Prepare braising liquid and foil

In a measuring cup or bowl combine apple cider vinegar, apple juice, water, Worcestershire sauce, and melted unsalted butter. Tear off a double layer of heavy-duty aluminum foil large enough to fully wrap the slab. Place a wire rack or crumpled foil trivet on a rimmed baking sheet to hold the ribs off the pan surface.

Position ribs and add liquid

Place the seasoned ribs bone-side down on the foil on the baking sheet or smoker pan. Brush a thin layer of the braising liquid over the meaty side, then pour or brush about 1/2 cup of the braising liquid around (not directly soaking the rub) to create steam inside the wrap. Reserve the remaining liquid for later or for basting.

Seal and cook

Wrap the ribs tightly in foil, sealing edges to create a packet. For oven: place on the center rack and bake at 275°F (135°C) for 2.5–3 hours, or until meat is tender and has pulled back from the bone ends about 1/4–1/2 inch. For smoker: cook at 225–250°F (107–121°C) for 4–5 hours to reach the same tenderness, checking after 3.5 hours.

Check doneness

Carefully open a small corner of the foil (watch for hot steam) and test by inserting a toothpick between bones — it should slide in with little resistance and the meat should be noticeably tender. If not yet tender, reseal and continue to cook, checking every 20–30 minutes.

Remove and rest briefly

Once tender, remove ribs from oven or smoker and carefully transfer to a sheet pan. Discard braising liquid left in the foil or reserve for other uses. Let ribs rest unwrapped for 10 minutes to allow juices to redistribute and surface to dry slightly — this helps sauce adhere.

Apply barbecue sauce (optional)

If using finishing sauce, combine barbecue sauce, honey (or maple), and hot sauce in a small bowl. Brush a generous layer of sauce on the meaty side of the ribs. For a sticky glaze, place ribs under a broiler (on high, 6–8 inches from heat) for 2–4 minutes until sauce bubbles and caramelizes — watch closely to avoid burning. Alternatively, place back in smoker/oven at 300–325°F (149–163°C) for 10–15 minutes to set glaze.

Carve

Transfer ribs to a cutting board, position bone-side down, and using a sharp knife slice between each bone to create individual ribs. Wipe blade between cuts if sauce is sticky for cleaner slices.

Arrange ribs on a platter, sprinkle with chopped parsley if desired, and serve with lemon wedges on the side. Provide extra barbecue sauce for dipping.