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Prepare the pork ribs by removing the membrane from the bone side. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.

In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt. Mix well to create the dry rub.

Generously rub the spice mixture all over both sides of the pork ribs, ensuring they are fully coated. Place the seasoned ribs in a large baking dish or on a baking sheet.

Cover the ribs tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.

Preheat your oven to 275°F. Remove the ribs from the refrigerator and let them sit at room temperature for about 15-20 minutes while the oven preheats.

Place the ribs in a large roasting pan or on a baking sheet lined with foil. Pour the apple cider vinegar and water into the bottom of the pan. Cover the pan tightly with aluminum foil.

Bake the ribs in the preheated oven for 2 to 2 1/2 hours, or until they are tender but not falling apart. The internal temperature should reach 190-200°F.

While the ribs are baking, prepare the spicy dipping sauce. In a small bowl, whisk together the ketchup, sriracha, honey, soy sauce, rice vinegar, and minced garlic until well combined.

Once the ribs are tender, remove them from the oven and carefully uncover. Increase the oven temperature to 375°F or preheat your grill to medium-high heat (around 375-400°F).

If grilling: Place the ribs directly on the preheated grill grates. Grill for 10-15 minutes, flipping occasionally, until they develop a nice char and caramelization. Baste with some of the spicy dipping sauce during the last few minutes of grilling, if desired.

If finishing in the oven: Brush the ribs generously with some of the spicy dipping sauce. Return them to the 375°F oven for 15-20 minutes, or until the sauce is caramelized and slightly sticky.

Remove the ribs from the grill or oven and let them rest for 5-10 minutes before slicing into individual ribs. Serve hot with the remaining spicy dipping sauce on the side.


Prepare the pork ribs by removing the membrane from the bone side. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.

In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt. Mix well to create the dry rub.

Generously rub the spice mixture all over both sides of the pork ribs, ensuring they are fully coated. Place the seasoned ribs in a large baking dish or on a baking sheet.

Cover the ribs tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.

Preheat your oven to 275°F. Remove the ribs from the refrigerator and let them sit at room temperature for about 15-20 minutes while the oven preheats.

Place the ribs in a large roasting pan or on a baking sheet lined with foil. Pour the apple cider vinegar and water into the bottom of the pan. Cover the pan tightly with aluminum foil.

Bake the ribs in the preheated oven for 2 to 2 1/2 hours, or until they are tender but not falling apart. The internal temperature should reach 190-200°F.

While the ribs are baking, prepare the spicy dipping sauce. In a small bowl, whisk together the ketchup, sriracha, honey, soy sauce, rice vinegar, and minced garlic until well combined.

Once the ribs are tender, remove them from the oven and carefully uncover. Increase the oven temperature to 375°F or preheat your grill to medium-high heat (around 375-400°F).

If grilling: Place the ribs directly on the preheated grill grates. Grill for 10-15 minutes, flipping occasionally, until they develop a nice char and caramelization. Baste with some of the spicy dipping sauce during the last few minutes of grilling, if desired.

If finishing in the oven: Brush the ribs generously with some of the spicy dipping sauce. Return them to the 375°F oven for 15-20 minutes, or until the sauce is caramelized and slightly sticky.

Remove the ribs from the grill or oven and let them rest for 5-10 minutes before slicing into individual ribs. Serve hot with the remaining spicy dipping sauce on the side.
