Baby Back Ribs Recipe
slow-cooked to achieve that fall-off-the-bone tenderness
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Ingredients
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Ribs
Dry Rub
Basting / Sauce
Finishing (optional)
Method
Ribs
Prep ribs
Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs: slide a knife under the silver skin at one end, loosen and pull it off using a paper towel for grip. Pat ribs dry with paper towels.
Season both sides of the ribs lightly with kosher salt and black pepper to build base seasoning before applying the rub.
Dry Rub
Make rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder and cayenne. Mix thoroughly until uniform.
Apply rub
Generously apply the dry rub to both sides of each rack, pressing it into the meat so the sugar and spices adhere. Wrap each rack tightly in aluminum foil, shiny side in, creating a sealed packet. Place packets on a rimmed baking sheet.
Slow Cook
Place baking sheet with foil-wrapped ribs in the preheated oven. Slow-cook for 2 1/2 to 3 hours at 275°F (135°C) for fall-off-the-bone tenderness. Check after 2 1/2 hours: ribs should be tender when a corner is lifted with tongs and meat pulls back from the bone slightly.
Optional: For extra flavor, open each foil packet for the last 20–30 minutes and baste with a couple tablespoons of the apple cider vinegar + water mixture (see Basting) before re-sealing; continue cooking.
Basting / Sauce
Prepare basting liquid
While ribs finish cooking, combine apple cider vinegar and water in a small bowl. In another bowl, mix barbecue sauce with honey. These will be used to baste and finish the ribs.
Finish under broiler or on grill
When ribs are cooked and tender, carefully open foil packets and drain any accumulated juices into a bowl (reserve for basting if desired). Brush the top of the ribs with a generous layer of the barbecue sauce + honey mixture. To caramelize and slightly char the sauce: a) Oven broiler method — place ribs, uncovered, on the baking sheet and broil on high 4–6 inches from heat for 3–6 minutes, watching carefully so the sauce caramelizes but does not burn. b) Grill method — transfer ribs to a medium-high grill, brush with sauce, and grill 3–5 minutes per side until sauce is glossy and slightly charred. Repeat brushing once more if you want a thicker glaze.