Pork Ribs Recipe

Make rub

Whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, and mustard powder in a bowl until evenly combined and no large clumps remain.

Prepare ribs

If the membrane (silverskin) is still on the bone side, slide a butter knife under one edge and peel it off, using paper towel for grip. Pat ribs dry with paper towels.

Apply binder and rub

Lightly coat both sides of each rack with yellow mustard (this acts as a binder and will not flavor strongly). Generously sprinkle the dry rub all over both sides of the ribs, pressing the rub into the meat so it adheres. Use all the rub; reserve a small pinch for later if desired.

Prepare braising pan

Preheat oven to 275°F (135°C). In a shallow roasting pan or rimmed baking sheet, pour apple cider, apple cider vinegar, and water to create a shallow braising pool. Place a wire rack or crumpled foil inside the pan to keep ribs elevated above the liquid.

Braise the ribs

Arrange the rubbed racks bone-side down on the rack. Cover the entire pan tightly with aluminum foil, sealing the edges to trap steam. Bake in the preheated oven for 2 to 2 1/2 hours (until meat is tender and pulls back from the bones about 1/4 to 1/2 inch). Check at 2 hours for tenderness.

Make finishing sauce

While ribs braise, combine barbecue sauce, honey, and the optional tablespoon of apple cider vinegar in a small saucepan. Warm over low heat, stirring until honey is dissolved and sauce is smooth. Remove from heat and keep warm.

Glaze and caramelize

When ribs are tender, remove pan from oven and carefully lift the foil. Transfer racks to a baking sheet lined with foil or directly to a grill. Brush a generous layer of the finishing sauce on both sides of the ribs. To caramelize: a) Grill over medium-high heat for 3–5 minutes per side until sauce sets and edges char slightly, or b) return to a hot oven (425°F / 220°C) for 8–12 minutes, broiling for the last 1–2 minutes if desired—watch carefully to avoid burning.

Rest and serve

Let ribs rest 5 minutes after glazing to allow juices to redistribute. Slice between the bones into individual ribs or portions. Sprinkle with chopped parsley and a light pinch of coarse salt to finish. Serve remaining finishing sauce on the side.