Baby Back Ribs Recipe

Preheat and prepare ribs

Preheat your oven to 300°F (150°C). Remove the ribs from packaging and pat both sides dry with paper towels. If the membrane (silvery skin) is still on the bone side, loosen it with a butter knife and peel it off for more tender results.

Trim any excess fat or loose bits. Score the meat lightly across the top if desired so the rub adheres well.

Season the ribs all over with kosher salt and freshly ground black pepper. If using mustard as a binder, spread a thin layer over both sides now to help the dry rub stick.

Mix the rub

In a small bowl combine brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, dry mustard and cayenne pepper. Stir until uniform.

Generously apply the dry rub to both sides of the ribs, pressing it into the meat so it adheres. Use all of the rub, making sure edges and ends are covered.

Prepare pan and braise

Line a large rimmed baking sheet with foil for easy cleanup. Place a wire rack inside the pan and set the rubbed ribs bone-side down on the rack. Pour the apple cider vinegar, water and apple juice (or beer) into the bottom of the pan—liquid should not touch the ribs but provide steam and moisture.

Tent the ribs loosely with foil to trap steam. Transfer the pan to the preheated oven and braise for 2 to 2.5 hours, or until the meat is very tender and pulls back from the bone about 1/4 to 1/2 inch. Check at 2 hours and baste once with pan juices if desired.

Glaze and caramelize

Increase the oven temperature to 400°F (205°C). Carefully remove the foil tent. Brush both sides of the ribs generously with barbecue sauce, and dot with the butter if using. Return the ribs to the oven, uncovered, for 10–15 minutes, basting once halfway, until the sauce is bubbling and caramelized but not burnt.

For extra char, finish the ribs under a preheated broiler for 2–3 minutes—watch closely to avoid burning.

Remove the ribs from the oven and let rest for 10 minutes to allow juices to redistribute. This also firms the glaze.

Slice between the bones into individual ribs using a sharp knife. Transfer to a platter, brush with any remaining sauce from the pan, and sprinkle with chopped parsley or green onions. Serve with lemon wedges if desired.

Leftover ribs keep well refrigerated for 3–4 days; reheat gently in a low oven with a splash of water or sauce to retain moisture.