Pork Ribs Full Rack Recipe

Prep the ribs

Remove the ribs from packaging and pat very dry with paper towels. If present, flip ribs bone-side up and use a small knife to lift an edge of the membrane (silver skin) then grab with a paper towel and pull it off in one piece. Trim any excessive fat or stray pieces.

Make the dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix until uniform.

Bind and apply

Rub the mustard evenly over both sides of the ribs (this acts as a binder). Rub the neutral oil over the meat if desired. Generously apply the dry rub, pressing it into the meat so it adheres. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor. If refrigerating, bring to room temperature 30 minutes before cooking.

Prepare braising liquid and oven or grill

Preheat the oven to 275°F (135°C). In a small saucepan combine apple cider (or juice), apple cider vinegar, water, butter and minced garlic. Warm gently until butter melts and flavors combine; do not boil. Alternatively, prepare indirect heat on a grill and set up a drip pan with the liquid.

Arrange ribs

Place the ribs bone-side down on a rimmed baking sheet or in a shallow roasting pan. Pour the braising liquid into the pan — it should not cover the ribs; aim for about 1/4–1/2 inch of liquid in the pan to keep a moist environment.

Cover and roast

Tightly cover the pan with aluminum foil (seal the edges) or fit with a lid. Roast in the preheated oven for 2 to 2.5 hours for baby backs (about 2–2.5 lb) or 2.5 to 3 hours for spare ribs, until the meat is tender and pulls back from the bone ends by about 1/4–1/2 inch. If using a grill, maintain a steady 250–275°F (120–135°C) and cook indirect for the same time, checking periodically.

Optional mop during cooking

Every 45–60 minutes, brush or spoon some of the braising liquid over the meat to keep the surface moist and build flavor. Re-cover and continue cooking.

Rest and baste

When ribs are tender and near desired doneness, remove the foil and increase oven temperature to 400°F (200°C) or prepare grill for direct medium-high heat. Brush the ribs with BBQ sauce (and honey if using) in an even layer.

Caramelize

Return uncovered ribs to the oven or place them over indirect-to-direct heat to caramelize the sauce for 8–12 minutes, watching carefully to avoid burning. Rotate as needed so sauce browns evenly and becomes glossy.

Final rest

Remove ribs from heat and let rest 8–10 minutes loosely tented with foil. This lets juices redistribute and the sauce set.

Slice the full rack between the bones into individual ribs or cut into 2–3 rib portions. Garnish with chopped parsley and serve with lemon wedges and extra BBQ sauce on the side.