Rib Night Recipe

Prep ribs

Preheat oven to 275°F (135°C). If ribs have a membrane on the bone side, slide a small knife under the membrane at one end, grab it with a paper towel, and pull it off. Pat ribs dry with paper towels.

Season

Lightly coat both sides of the ribs with yellow mustard (this helps the rub adhere). Season evenly with coarse kosher salt and black pepper.

In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Mix until uniform.

Generously rub the spice mixture over both sides of the ribs, pressing so the rub adheres. Let the seasoned ribs rest 20–30 minutes at room temperature or refrigerate up to overnight (bring back to room temp before cooking).

Place a large sheet of aluminum foil on a rimmed baking sheet. Lay the ribs bone-side down on the foil. If using the optional liquid, pour 1/2 cup apple juice or water into the foil, then wrap the ribs tightly in foil to create a sealed packet. This traps steam and keeps ribs moist.

Roast in the preheated oven for 2.5 to 3 hours for very tender ribs (cook time varies with thickness). Ribs are done when meat pulls back from the bone ends about 1/4"–1/2" and a fork pierces easily.

While ribs roast, combine BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce in a small saucepan. Warm over low heat, stirring until honey melts and sauce is glossy. Keep warm or transfer to a bowl.

When ribs are done, carefully open the foil packet (watch for hot steam) and transfer ribs to a baking sheet lined with foil or to a preheated grill set to medium-high if you prefer charred edges.

Brush a generous layer of the warm basting sauce over both sides of the ribs. If using the oven, set broiler to high and broil 3–5 minutes until sauce bubbles and caramelizes—watch constantly to prevent burning. If using a grill, grill 2–4 minutes per side until sauce is sticky and slightly charred.

Brush a second thin layer of sauce if desired and give a final 1–2 minute blast of broil or grill to set the glaze.

Let ribs rest 5 minutes after glazing. Slice between the bones into portions. Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side if using.

Serve hot. Note: this recipe is scaled for 2 lbs of ribs and should serve 2–3 people as a main when paired with sides and a drink.