Clean and Dry: Start by rinsing the turkey ribs under cold water to remove any residue. Use paper towels to pat them completely dry—this step helps the seasoning stick better.

Trim Excess Fat: Inspect the ribs for any excess fat or tough membranes. Use a sharp knife to carefully trim these away for a smoother texture and even cooking.

Mix the Spice Rub: In a small bowl, combine:

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon dried thyme

A pinch of salt (or adjust to taste)

Coat the Ribs: Rub this spice mixture generously over both sides of the turkey ribs. Take your time to massage it in for maximum flavor.

Optional Marinade: For enhanced flavor, cover the seasoned ribs and let them marinate in the refrigerator for at least 2 hours—or overnight if you have the time.

Choose your preferred cooking method based on the equipment you have and the flavor you’re aiming for:

Oven-Baked Ribs:

Preheat your oven to 375°F (190°C).

Line a baking tray with foil or parchment paper and arrange the ribs in a single layer. Cover them with foil to retain moisture.

Bake for 45 minutes. Remove the foil, brush with barbecue sauce (optional), and bake uncovered for another 10-15 minutes to develop a caramelized crust.

Grilled Ribs:

Preheat your grill to medium heat and lightly oil the grates.

Place the ribs directly on the grill and cook for 20-25 minutes, flipping halfway through. Brush with barbecue sauce during the last 5 minutes for a smoky, sweet finish.

Slow-Cooked Ribs:

Place the seasoned ribs in a slow cooker and add a splash of broth, water, or apple cider vinegar to keep them moist.

Cook on low for 6-7 hours or high for 3-4 hours.

For a crispy texture, broil the ribs for 3-5 minutes after slow-cooking.

Once the ribs are fully cooked, allow them to rest for 5-10 minutes. This step lets the juices redistribute throughout the meat, giving you tender and flavorful bites every time.