1/2 Rack Of Ribs Recipe

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. If present, peel off the silver skin (membrane) on the bone side: slide a butter knife under the membrane at one end, lift slightly, grab with a paper towel, and pull it away in one piece.

Make dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir to distribute evenly.

Season ribs

Brush both sides of the rack lightly with olive oil to help the rub adhere. Evenly rub the dry rub mixture over both sides of the ribs, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate uncovered for up to 2 hours for deeper flavor; if refrigerating, bring back to room temperature 30 minutes before cooking.

Oven (low-and-slow) method

Preheat oven to 275°F (135°C). Place the ribs bone-side down on a large sheet of aluminum foil, pour the apple juice around (not directly over seasoned surface) to add moisture, and dot the top of the ribs with the butter. Tightly wrap the ribs in foil to create a sealed packet. Place the packet on a rimmed baking sheet and bake for 2 to 2 1/2 hours, until the meat is tender and has pulled back from the ends of the bones about 1/4–1/2 inch.

Grill method (two-zone indirect)

Preheat grill for indirect cooking to maintain a steady 250–300°F (120–150°C) with one zone at direct heat and the other cool for indirect. Place the ribs bone-side down on the indirect side, and set a small aluminum pan with the apple juice beside them to create moisture. Close the lid and cook for about 1 3/4 to 2 hours until tender and meat has receded from bones. Rotate once for even cooking.

Check for doneness

Ribs are done when a toothpick slides between the bones with little resistance and the meat has a nice bend but is not falling completely off (for a classic half-rack texture). Internal temperature will typically be around 190–203°F (88–95°C) depending on desired tenderness.

Glaze and caramelize

Increase oven temperature to 425°F (220°C) or prepare the grill direct zone to medium-high. Carefully open the foil and discard accumulated juices or reserve for a sauce. Brush both sides of the ribs generously with barbecue sauce. If using oven, return unwrapped ribs to the baking sheet and bake 8–12 minutes until sauce is bubbly and slightly caramelized. If using grill, place ribs bone-side down over direct heat for 3–6 minutes, watching closely to avoid burning, until sauce is tacky and caramelized.

Rest and finish

Remove ribs from heat and let rest 5 minutes. Slice between bones to separate into individual ribs. Sprinkle with chopped parsley if desired and serve with lemon or lime wedges on the side.