Full Rack Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Pat the rack dry with paper towels. Flip the ribs bone-side up and slide a butter knife under the thin silver membrane on the underside. Use a paper towel to grip and pull the membrane off in one piece. Trim any excess fat or ragged edges.

Apply binder and rub

Brush both sides of the ribs lightly with the yellow mustard to help the rub adhere. 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 rack, pressing gently so it sticks.

Set up pan and liquid

Place a shallow roasting pan or rimmed baking sheet in the oven. Pour 1/2 cup apple juice and 1/2 cup water into a small bowl — these will be used to keep the ribs moist. Arrange a sheet of aluminum foil large enough to wrap the rack on the work surface.

Wrap and roast

Place the seasoned rack meat-side up on the foil. Pour the apple juice/water mixture beside (not over) the ribs or brush lightly over the meat (about 2–3 tablespoons) to add initial moisture. Tightly wrap the foil around the ribs to create a sealed packet. Place the packet on the prepared pan and roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and has pulled back from the ends of the bones by about 1/4 to 1/2 inch.

Rest

Carefully remove the pan from the oven. Open the foil (watch for steam) and transfer the rack to a cutting board. Drain any pan liquids into a small bowl and reserve for basting if desired. Allow the ribs to rest for 10 minutes, unwrapped, to let juices redistribute before finishing.

Prepare glaze

In a small bowl combine BBQ sauce, honey, and apple cider vinegar. Stir until smooth. If you reserved pan juices, add up to 2 tablespoons to the sauce to thin and add flavor.

Caramelize

Preheat your broiler or prepare a hot grill. Place the rack meat-side up on a foil-lined baking sheet. Brush a generous layer of the sauce over the top of the ribs. Broil 3–5 minutes until the sauce is bubbling and beginning to caramelize, watching closely to prevent burning. Alternatively, place ribs over medium-high direct heat on a hot grill and baste, flipping once, until glaze sets (about 3–6 minutes total).

Second glaze (optional)

Brush another thin layer of sauce and return to broiler or grill for 1–2 minutes for a sticky finish. Remove when nicely glazed and caramelized.

Transfer the glazed rack to a cutting board. Let rest 5 minutes, then slice between the bones into individual ribs. Garnish with chopped parsley and serve with lemon wedges and extra BBQ sauce on the side.