Pork Baby Back Ribs Recipe

prepare ribs

Preheat oven to 275°F (135°C). If membranes are still on the bone side of the ribs, slide a thin knife under the membrane and remove it by pulling with a paper towel for grip.

Pat ribs dry with paper towels. Lightly rub both sides of each rack with olive oil to help the dry rub adhere.

Mix the dry rub: combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne in a bowl. Sprinkle and press the rub evenly over both sides of each rack, using more on the meaty top side. Let the ribs sit at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor.

Wrap ribs tightly in aluminum foil, bone-side down, creating a sealed packet. Place the foil-wrapped ribs on a rimmed baking sheet.

Bake in the preheated oven for 2.5 to 3 hours for tender but still slightly toothsome ribs. For very tender falling-off-the-bone ribs, extend to 3.25 hours. Check for tenderness by inserting a fork between bones; meat should be tender and pull back slightly from the bone.

While ribs are finishing in the oven (about 30–45 minutes before end), make the glaze: in a small saucepan combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, hot sauce (if using) and water. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Simmer 8–10 minutes until slightly reduced and glossy. Taste and adjust seasoning—add a pinch of salt or a little more vinegar if you want brighter acidity. Remove from heat and keep warm.

When ribs are done in foil, carefully unwrap and discard any accumulated juices or reserve for dipping. Brush a generous layer of the glaze over the meaty side of the racks.

Set the oven to broil or preheat a grill to medium-high. Place the racks (meat side up) on a baking sheet and broil or grill 3–5 minutes until the glaze is caramelized and slightly charred at the edges, watching closely to avoid burning. Flip and glaze the other side briefly if desired (1–2 minutes).

While ribs bake, combine shredded green cabbage, shredded red cabbage and grated carrot in a large bowl.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth.

Pour dressing over the shredded vegetables and toss to combine. Taste and adjust salt or sugar as needed. Refrigerate at least 30 minutes to let flavors meld. Toss again before serving.

If frying: heat 2–3 inches of vegetable oil in a heavy pot to 325°F (160°C). Blanch potato fries in batches 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C), then fry in batches 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately toss with salt, pepper and paprika. If oven-roasting: toss cut potatoes with vegetable oil, salt, pepper and paprika, spread in a single layer on a baking sheet, and roast at 425°F (220°C) 25–35 minutes, turning once, until golden and crisp.

Keep fries warm in a low oven (200°F / 95°C) while finishing the ribs if needed.

Transfer ribs to a cutting board and let rest 5 minutes. Using a sharp knife, cut between bones to separate into individual ribs or cut racks in half for half-rack servings.

Plate ribs with a generous portion of coleslaw and a serving of fries. Spoon any reserved glaze on the side for dipping and sprinkle chopped parsley over fries or ribs. Serve with lemon wedges if desired.