Pork Ribs Half Rack Recipe

Combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne in a small bowl. Mix thoroughly to break up any clumps so the rub is uniform.

Trim and remove membrane

If present, flip the half rack bone-side up. Slide a small knife under the silvery membrane at one end and lift. Grab the membrane with a paper towel and pull it off in one piece. Trim any excess fat or ragged bits so the meat surface is even.

Pat dry and oil

Pat the ribs dry with paper towels. Lightly brush or rub the neutral oil over both sides to help the rub adhere.

Apply the dry rub

Generously sprinkle the dry rub over the meat side and the bone side. Use your hands to press the rub into the surface so it forms an even coating. Let the rubbed ribs sit at room temperature for 20–30 minutes, or refrigerate uncovered for up to 2 hours for deeper flavor (if refrigerating, bring back to room temperature for 20–30 minutes before cooking).

Oven method — bake low

Preheat the oven to 275°F (135°C). Place the ribs meat-side up on a foil-lined baking sheet or in a shallow roasting pan. If you like, add a small oven-safe dish with the apple juice and apple cider vinegar nearby to provide moisture. Cover the ribs tightly with foil and bake for 2 to 2.5 hours, until the meat has pulled back from the bones about 1/4 to 1/2 inch and a toothpick slides into the meat with little resistance.

Grill method — indirect heat

Set up your grill for indirect cooking and stabilize temperature at 250–275°F (120–135°C). Place ribs bone-side down on the cool side of the grill. Add a small aluminum pan with the apple juice and vinegar on the hot side or use a water pan to maintain humidity. Close the lid and cook for 2 to 2.5 hours, maintaining the temperature. Optionally, spritz or mop the ribs every 30–45 minutes with the apple juice mixture to keep them moist.

Sauce and caramelize (optional)

After the low-and-slow phase, increase the oven to 400°F (200°C) or prepare a hot zone on the grill. Brush the meat side lightly with the barbecue sauce (stir sauce with the honey or maple syrup if using). Place ribs meat-side up on a baking sheet or directly over indirect heat, then move to the hot zone or under the broiler for 5–8 minutes, watching closely, until the sauce bubbles and caramelizes—do not burn. Flip and briefly sauce the bone side if desired and repeat for 1–2 minutes.

Rest and slice

Remove the ribs and let rest for 5–10 minutes to allow juices to redistribute. Slice between the bones into individual ribs or into portions as desired.

Serve warm with extra barbecue sauce on the side, pickles or coleslaw as accompaniments. Leftover ribs keep refrigerated in an airtight container for up to 3–4 days.