Rack Of Ribs Recipe

Trim and remove membrane

Preheat your oven to 275°F (135°C). Pat ribs dry with paper towels. On the bone side of the ribs, slide a small knife under the silver skin (membrane) at one end and lift; use a paper towel to grip and peel the membrane off the rack completely.

Apply binder and dry rub

Spread the yellow mustard in a thin, even layer over both sides of each rack to act as a binder. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mixture evenly over both sides of the ribs, pressing gently to adhere.

Place ribs meat-side up on a rimmed baking sheet or roasting pan. Cover tightly with aluminum foil to trap steam and prevent drying. Bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours for baby back ribs (3 to 3.5 hours for spare ribs) until the meat is tender and has pulled back from the bone ends by about 1/4 to 1/2 inch.

Check doneness by inserting a toothpick or probing between bones — it should slide in with little resistance and the meat should feel tender. Remove from oven and carefully drain any accumulated juices into a bowl (reserve if you want to thin sauce).

While ribs finish in the oven (or earlier), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, hot sauce (if using), water, salt and black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 8–12 minutes until slightly thickened and glossy. Taste and adjust seasoning (more sugar for sweetness, vinegar for tang, or hot sauce for heat). If sauce is too thick, add a tablespoon or two of reserved rib juices or water to reach desired consistency. Remove from heat.

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high for finishing. Uncover the ribs and brush a generous layer of the warm BBQ sauce over the meat-side of each rack.

Return the ribs to the oven on the top rack (or place on the hot grill), uncovered, and cook for 8–12 minutes until the sauce is bubbling and beginning to caramelize. Watch carefully to avoid burning. For extra sheen, brush with melted butter immediately after removing from heat.

Let the ribs rest for 5 minutes. Slice between bones into individual portions or into desired racks. Garnish with chopped parsley and serve with lemon wedges if desired.