Salt Spring Cracked Pepper & Sea Salt Dry Ribs Recipe

Prepare ribs

Pat the ribs dry with paper towels. Trim any excess fat and remove the membrane from the bone side if still attached (slide a knife under the membrane, grab with a paper towel and pull away). Cutting into individual rib pieces if not already separated will help the ribs dry and crisp.

Make dry seasoning mix

In a small bowl combine 1 1/2 tablespoons Salt Spring sea salt, 2 tablespoons freshly cracked black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 tablespoon granulated sugar. Mix thoroughly so sugar is evenly distributed among the spices.

Marinate ribs

Place the ribs in a large bowl or rimmed tray. Drizzle 2 tablespoons olive oil and 1 tablespoon rice vinegar over the ribs and toss to coat. Sprinkle the dry seasoning mix evenly over all sides of the ribs, rubbing the mixture into the meat so each piece is well coated. Cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Bring to room temperature & preheat

Remove ribs from refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 300°F (150°C) if using oven-first method, or prepare a two-zone medium heat (350–400°F) on the grill if grilling directly. Line a baking sheet with foil and place a wire rack on top if roasting in the oven — the rack helps air circulate and promotes a dry, crispy exterior.

Slow cook (oven method) or indirect grill

If using the oven: arrange ribs on the wire rack bone-side down and roast for 1 hour 15 minutes to 1 hour 30 minutes, until ribs are cooked through and tender but not falling completely off the bone. If using an indirect grill: place ribs over the cooler side with lid closed and cook for about 1 hour to 1 hour 15 minutes, maintaining 300–325°F (150–165°C). The goal is to render fat and concentrate flavors while keeping the surface relatively dry.

Prepare glaze

While ribs are finishing, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1/2 teaspoon toasted sesame oil and 1/2 tablespoon fresh lemon juice in a small bowl until smooth. Taste and adjust — add a pinch of salt or another 1/2 teaspoon honey if you prefer sweeter glaze.

Crisp and glaze

Increase oven temperature to 425°F (220°C) or move ribs over direct medium-high heat on the grill. Using tongs, arrange ribs on the hot surface or return to the rack. Brush a light layer of the glaze on all sides and cook 4–6 minutes per side, flipping once, until glaze is shiny and slightly caramelized and the peppered crust is crisp. Watch closely to avoid burning the honey.

Rest & finish

Transfer ribs to a plate and let rest 5 minutes. Sprinkle an extra light pinch of Salt Spring sea salt and a crack of fresh black pepper to taste. Garnish with chopped fresh chives if using. Serve hot.