Pork Ribs Recipe

Mix Rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard and cayenne. Whisk until uniform, breaking up any brown sugar clumps.

Prepare Ribs

If ribs have membrane on the bone side, slide a small knife under the membrane at one end to loosen it, grab with a paper towel and pull off. Rinse ribs briefly and pat very dry with paper towels.

Brush both sides of the ribs lightly with yellow mustard to act as a binder (mustard flavor cooks out). Rub the mustard all over, then sprinkle the dry rub generously on both sides, pressing it into the meat so it adheres. Reserve any excess rub for later.

Oven Method (recommended for consistent results)

Preheat oven to 275°F (135°C). Place rubbed ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Cover tightly with aluminum foil to create a steam-seal. Bake for 2 to 2½ hours for baby backs (3 to 3½ hours for spare ribs), until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Grill Indirect Method

Set up grill for indirect heat at about 275°F (135°C). Place ribs bone-side down on the cool side, close the lid and cook for the same approximate times as the oven method (2–3½ hours depending on rib type), maintaining temperature. Add a wood chunk or soaked wood chips for smoke if desired.

Make Sauce

While ribs cook (or up to a day ahead), combine ketchup, minced chipotle peppers in adobo, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, minced garlic, salt and black pepper in a small saucepan. Bring to a simmer over medium-low heat, stirring. Reduce heat and simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust sweetness, heat or acidity as desired. Keep warm.

Reserve about 1/4 cup of warm sauce for serving.

Glaze Ribs

When ribs are tender and have pulled back from the bones, remove foil. Increase oven temperature to 375°F (190°C) or prepare grill for direct medium heat. Brush a generous layer of chipotle BBQ sauce over the top of the ribs. Return to oven or grill for 8–12 minutes, then brush another layer and cook 4–6 more minutes until sauce is glossy and caramelized. Watch closely to prevent burning (sauce contains sugar).

If using a charcoal or gas grill, lightly oil the grill grates (olive oil on a paper towel) and sear briefly bone-side down for 1–2 minutes at the end if you want char. Otherwise use oven broiler for 1–2 minutes to set the glaze—again watching carefully so it doesn’t burn.

Remove ribs and let rest 10 minutes to allow juices to redistribute. Slice between bones into individual portions. Spoon reserved sauce over ribs or serve on the side. Garnish with chopped cilantro and lime wedges if desired.