Pork Ribs Recipe

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne (if using). Whisk or stir thoroughly so there are no large clumps.

Taste a tiny pinch to check seasoning balance (optional) and adjust salt/sugar if needed.

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil for easy cleanup.

If not already removed, slide a thin spatula under the thin silver skin (membrane) on the bone side of the ribs and peel it off. Use a paper towel to get a grip, pulling steadily to remove the membrane.

Pat the ribs dry with paper towels. Rub both sides lightly with olive oil (or spread a thin layer of yellow mustard). This helps the dry rub adhere and forms a good crust.

Generously sprinkle the prepared dry rub over both sides of the ribs, pressing it into the meat so it adheres evenly. Use all or most of the rub depending on taste.

Arrange and braise

Place the ribs bone-side down on the prepared rimmed baking sheet. In a small bowl combine apple juice, apple cider vinegar and water and pour about 1/2 cup of the mixture into the bottom of the baking sheet (not over the ribs) to create steam during cooking. Reserve the remaining liquid for basting if desired.

Cover the ribs tightly with foil (tent so steam circulates but seal edges). Bake in the preheated oven for 2.5 to 3 hours for baby back ribs (3 to 3.5 hours for spare ribs) or until the meat is very tender and has pulled back from the ends of the bones about 1/4–1/2 inch.

Check once during baking: if the pan is dry, carefully add the reserved braising liquid to maintain moisture. Keep covered for the full low-and-slow time to ensure tenderness.

Remove the ribs from the oven and increase oven temperature to 400°F (200°C), or preheat a grill to medium-high if finishing outdoors.

Carefully remove foil. Place ribs on the baking sheet bone-side down. Brush the top of the ribs with barbecue sauce mixed with honey (mix sauce and honey in a small bowl). Reserve a little sauce for serving.

Return the ribs to the oven, uncovered, and bake 8–12 minutes until the sauce is bubbly and starts to caramelize. For a deeper char, broil 1–2 minutes at the end — watch closely to prevent burning. If using a grill, grill over direct heat for 3–6 minutes, turning once, until sauce is caramelized and slightly charred.

Remove from heat and let ribs rest 5–10 minutes. Slice between the bones into portions, brush with reserved sauce, and serve.

Serve ribs hot with extra barbecue sauce on the side. Suggested accompaniments: coleslaw, cornbread, roasted potatoes or pickles.