Salt Spring Cracked Pepper & Sea Salt Dry Ribs Recipe

Preheat and prepare ribs

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. If the membrane (silver skin) is still attached on the bone side, remove it by sliding a thin knife under an edge and pulling it off using a paper towel for grip.

Make dry rub

In a small bowl combine coarse sea salt, fresh cracked black pepper, smoked paprika, garlic powder, onion powder, dried thyme and brown sugar. Stir thoroughly to distribute the brown sugar and break up any clumps.

Lightly coat the ribs with the neutral oil to help the rub adhere. Rub the dry mix evenly over both sides of the ribs, pressing it into the meat. Let the seasoned ribs rest at room temperature for 20–30 minutes, or refrigerate (covered) for up to 4 hours for deeper flavor. If refrigerating, bring back to room temperature for 20–30 minutes before cooking.

Low-and-slow bake

Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Cover tightly with aluminum foil (shiny side toward meat) to trap steam. Bake in the preheated 275°F (135°C) oven for 2 to 2.5 hours, until ribs are tender but not falling completely apart.

Rest and dry

Carefully remove the foil. Transfer the ribs to a wire rack set over a sheet pan (or keep on the baking sheet) and let rest uncovered for 10 minutes. This helps the surface dry so the final crisp will take.

Broil or high-heat finish

Preheat the broiler or set oven to 475–500°F (245–260°C). If using a grill, preheat to high. Brush the ribs very lightly with an additional thin film of oil (or leave dry for more pronounced crust). Place ribs under the broiler about 4–6 inches from heat or on hot grill for 3–6 minutes, watching closely, until the exterior becomes crisp and the pepper and salt aromatics toast. Turn once if necessary to brown evenly.

Remove ribs from oven or grill. While still hot, sprinkle with the finishing 1/2 tsp coarse sea salt and 1/2 tsp cracked black pepper to punch up flavor. Squeeze the lemon juice evenly over the ribs to brighten and cut richness. Let rest 5 minutes.

Cut ribs between the bones into individual dry ribs. Transfer to a platter and garnish with chopped parsley if using. Serve warm as an appetizer (APPY PARTY) with toothpicks and optional dipping sauces (mustard or aioli).