Half Rib Plate (6) Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the bone side of the ribs by sliding a knife under it and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Make rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin and mustard powder. Mix thoroughly.

Season ribs

Brush ribs lightly with olive oil and apple cider vinegar. Massage the dry rub onto both sides of the ribs, pressing to adhere.

Bake low and slow

Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Pour 1/2 cup water into the pan to keep moisture. Cover tightly with aluminum foil and bake in the preheated oven for 2.5 to 3 hours, until meat is tender and pulls back from the bones about 1/4-1/2 inch.

Finish (optional glaze)

If glazing: whisk together all barbecue sauce ingredients in a small saucepan, simmer 5 minutes to meld and cool slightly. Increase oven to 425°F (220°C). Uncover ribs and brush sauce on the top side. Return to oven for 8–12 minutes until sauce is sticky and caramelized. Let rest 5 minutes, then cut each half-rack into 3 bone portions (for 6 half-plate servings divide as desired).

While ribs bake, pack thinly sliced red onion into a heatproof jar or bowl. In a small saucepan combine white vinegar, water, sugar and 1/2 tsp kosher salt. Bring to a simmer until sugar dissolves, then pour hot brine over onions. Let sit at least 20 minutes at room temperature or refrigerate for up to 24 hours. Just before serving, stir in fresh dill fronds so they wilt slightly and distribute through the onions. Drain excess liquid when plating, leaving pickled onions and a few dill slices per plate.

Preheat oven to 400°F (200°C) if not finishing ribs with glaze (or after glazed ribs are finished). In a mixing bowl whisk together cornmeal, flour, sugar, baking powder and salt. In another bowl whisk milk, egg and melted butter. Pour wet into dry and stir until just combined. Pour batter into a greased 8-inch square pan or skillet and bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. Cool slightly, then cut into 6 pieces (one for each half-plate). Serve warm.

In a bowl combine shredded cabbage and grated carrot. Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper in a small bowl. Toss dressing with cabbage mixture until evenly coated. Chill 15–30 minutes to let flavors meld. Portion approximately 3/4 cup per plate as the included side.

For each Half Rib Plate: place one half-rack portion (about 3 bones) or equivalent on the plate. Add one portion (approx. 3/4 cup) of coleslaw on the side. Add one piece of warm cornbread. Spoon a small heap of pickled onions and a few dill fronds alongside the ribs. Serve immediately with extra barbecue sauce on the side if desired.