Ribs Recipe

Prepare ribs

Remove ribs from packaging. Pat dry with paper towels. If the membrane is still attached on the bone side, slide a thin knife under the membrane at one corner, loosen and grab with a paper towel and pull to remove. Cut each rack into bite-size portions (2–3 bones per piece) so you end with roughly 12–16 bite-size portions total.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and cayenne pepper. Mix thoroughly so brown sugar is evenly distributed.

Season ribs

Generously rub the dry seasoning into all sides of each rib portion. Let rest on a tray at room temperature for 20–30 minutes to let the rub adhere (or refrigerate, covered, up to overnight).

Prepare braising liquid

Preheat oven to 300°F (150°C). In a large ovenproof roasting pan or Dutch oven combine apple cider, apple cider vinegar, water, quartered onion, smashed garlic and bay leaves. Stir to combine.

Braise ribs

Arrange the seasoned rib portions bone-side down in a single layer in the pan, snug but not stacked. There should be some braising liquid in the pan but it should not fully submerge the ribs (about ¼–½ inch of liquid beneath and around them). Cover tightly with a lid or aluminum foil and transfer to the oven. Braise for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bones but not falling completely off (internal tenderness test).

Rest after braise

Carefully remove the pan from the oven and lift the ribs onto a sheet tray. Spoon a few tablespoons of the braising liquid over the ribs to keep them moist and let them rest 10 minutes while you prepare the glaze and preheat the broiler or grill.

Make glaze

In a small saucepan combine barbecue sauce, honey and 1 teaspoon apple cider vinegar. Warm over medium-low heat, stirring, until slightly reduced and glossy, about 4–6 minutes. Remove from heat.

Glaze and caramelize

Brush each rib portion generously with the glaze on both sides. To finish, either: (a) place the glazed ribs under a preheated broiler on high about 4–6 inches from the heat for 3–5 minutes total, flipping once and brushing more glaze, until edges are caramelized and sauce is bubbly; or (b) preheat a medium-high gas or charcoal grill and grill ribs for 2–3 minutes per side until nicely charred and the glaze sets. Watch closely to avoid burning the sugars.

Serve

Transfer ribs to a serving platter, sprinkle with chopped parsley if using, and serve immediately with any remaining glaze on the side.