Pork Rib Recipe
Make Pork Rib Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Rub
Braising Liquid and Finish
Finishing & Garnish
Method
Pork and Rub
- 1
Prepare ribs
Preheat oven to 300°F (150°C). If ribs have the silver skin (membrane) on the bone side, remove it: slide a small knife under the membrane at one end, loosen and grip with a paper towel, then pull it off in one piece.
- 2
Apply binder and rub
Pat ribs dry with paper towels. Spread the 1 tablespoon yellow mustard evenly over both sides of the ribs to act as a binder. In a bowl, combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin and 1/4 teaspoon cayenne (optional). Sprinkle the rub evenly and massage into both sides of the ribs until fully coated.
Braising Liquid and Oven Cooking
- 3
Arrange for braising
Place the ribs bone-side down in a roasting pan or a rimmed baking sheet. If using spare ribs, you can cut the rack in half to fit. Pour 1 cup apple cider (or apple juice), 2 tablespoons apple cider vinegar and 1/2 cup low-sodium stock into the pan around (not over) the ribs so the liquid comes up about 1/4 to 1/2 inch — this will provide steam and flavor while the ribs roast.
- 4
Cover and roast
Tightly cover the pan with aluminum foil (shiny side in) or use a lid. Roast in the preheated oven for 2 to 2 1/2 hours for baby back ribs, or 2 1/2 to 3 hours for larger spare ribs, until the meat is very tender and pulls back slightly from the bone.
- 5
Check doneness
After 2 hours start checking for tenderness: a toothpick or small knife should slide into the meat with very little resistance and the meat will have pulled back from the bone ends about 1/4 inch. If not tender, return to oven and check every 15–20 minutes.
Finish with Sauce and Broil (or Grill)
- 6
Prepare finishing sauce
While ribs finish, combine 1/2 cup barbecue sauce, 1 tablespoon brown sugar and 1 tablespoon unsalted butter in a small saucepan. Warm over low heat until sugar dissolves and butter melts, stirring to combine. Optionally add a splash (1–2 teaspoons) of the braising liquid for added flavor and loosen the sauce.
- 7
Glaze ribs
Carefully remove the ribs from the oven and increase oven temperature to 450°F (230°C), or preheat a grill to high for finishing. Transfer ribs to a foil-lined baking sheet bone-side down. Brush a generous layer of the barbecue glaze over the meaty side of the ribs.
- 8
Caramelize
Place glazed ribs under the broiler 4–6 inches from the heat for 3–5 minutes until the sauce is bubbling and slightly caramelized, watching closely to prevent burning. If using a hot grill, place ribs meat-side down for 1–2 minutes to set the glaze, then flip and repeat briefly for char. Repeat glazing and quick broil/grill if you want a thicker saucy crust.
- 9