Ribs Recipe

Make the dry rub

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne in a bowl. Mix thoroughly so there are no clumps; set aside.

Prep the ribs

If present, remove the membrane from the back of the ribs: slide a small knife under the thin membrane at one end, loosen it, grab with a paper towel and peel it off. Pat ribs dry with paper towels.

Apply binder and rub

Brush both sides of the ribs lightly with yellow mustard (or rub with olive oil) to help the rub adhere. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Reserve any excess rub for later if you like.

Oven method - set up for low-and-slow

Preheat oven to 275°F (135°C). Place the rubbed ribs bone-side down on a large sheet of foil or in a rimmed baking sheet. Mix apple cider vinegar and water and pour 1/2 cup into the bottom of the pan (not over the rub) to create steam and keep the ribs moist. Tightly tent with foil to seal.

Oven - cook

Bake for 2.5 to 3 hours for baby backs (3 to 3.5 hours for spare ribs), until meat is tender and has pulled back about 1/4 to 1/2 inch from the bone. Check at the 2-hour mark for tenderness; ribs should be flexible and a toothpick should slide easily between the bones.

Grill / Smoker alternative

If using a smoker or indirect grill, stabilize temperature at 225–250°F (107–121°C). Place ribs bone-side down on the grate. Add a water pan in the smoker/grill and smoke for 4–5 hours using wood chips (apple or hickory) for flavor. Wrap in foil with a splash of apple cider vinegar at roughly the 3-hour mark for a short rest (the 3-2-1 method is an option for spare ribs: 3 hours unwrapped smoke, 2 hours wrapped, 1 hour unwrapped with sauce).

Glaze and caramelize

During the last 10–15 minutes of cooking, remove the foil or open the grill. Brush both sides of the ribs with the barbecue sauce mixed with honey/brown sugar, then return to the oven/grill at 350°F (175°C) or over direct heat for a few minutes just until the sauce bubbles and becomes sticky. Watch closely to avoid burning.

Rest and slice

Remove ribs from heat and let rest for 10 minutes loose-covered with foil. Slice between the bones into individual portions. Serve immediately with extra sauce on the side.