Cracked Pepper & Sea Salt Dry Ribs. Recipe
38g Protein
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Ingredients
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Dry Rub & Seasoning
Ribs & Marinade
Finishing & Serving
Method
Dry Rub & Seasoning
- 1
Make the rub
In a small bowl combine the cracked black pepper, sea salt, garlic powder, onion powder, smoked paprika and white pepper. Stir thoroughly so the salt is evenly distributed among the cracked pepper. Set aside.
Ribs & Marinade
- 2
Prepare ribs
If ribs still have the membrane on the bone side, remove it: slide a knife under the membrane at one end, grab with a paper towel and pull it off. Pat ribs dry with paper towels.
- 3
Marinate lightly
Place the ribs on a tray or in a shallow dish. Rub the olive oil, soy sauce, rice wine vinegar and grated ginger over both sides of the ribs to help the dry rub adhere and to add a hint of umami. Let sit 15 minutes at room temperature or refrigerate up to 2 hours (bring back to room temp before cooking).
- 4
Apply dry rub
Generously press the dry rub mixture into both sides of the ribs, using all of the rub. Ensure an even coating of pepper and salt — this dish is intentionally pepper-forward. Let the coated ribs rest 10 minutes to allow flavors to meld and surface moisture to rehydrate the seasonings.
- 5
Low-and-slow cook (oven or smoker)
Preheat oven to 150°C (300°F). Place ribs bone-side down on a rack set over a foil-lined baking sheet. Cover loosely with foil and bake 2 to 2 1/4 hours, or until meat is tender and has pulled back slightly from the bone (internal temp ~88–95°C / 190–203°F). If using a smoker, maintain ~120–135°C (250–275°F) and smoke 2–3 hours until tender.
Finishing & Serving
- 6
Crisp and finish
When ribs are tender, remove foil and increase oven temperature to 230°C (450°F). Brush both sides lightly with neutral oil. Return ribs to the oven, uncovered, and roast 8–12 minutes until the exterior firms and the cracked pepper crust darkens but does not burn. Alternatively, sear ribs in a hot cast-iron skillet with 1–2 tablespoons neutral oil, pressing gently and rotating to get even browning — about 2–3 minutes per side. Watch closely to avoid burning the pepper.
- 7
Rest and garnish
Transfer ribs to a cutting board and rest 5 minutes. Slice between bones into individual rib portions. Sprinkle a little extra cracked black pepper and a light pinch of sea salt if needed. Scatter thinly sliced scallions over the ribs and serve with lemon wedges to squeeze just before eating.
- 8
Serving suggestion
Plate as an appetizer portion (2–3 ribs per person). Provide small plates and extra lemon. These ribs are pepper-forward and savory; no heavy sauce is necessary — the soy-forward marinade with the coarse sea salt and cracked pepper is the primary flavor.