Baby Back Ribs Recipe

Remove membrane

Preheat oven to 275°F (135°C) if not using a smoker. Pat ribs dry with paper towels. On the bone side of each rack, slide a paring knife under the thin silver membrane at one end and lift. Use a paper towel to grip the membrane and pull it off the rack in one piece. Removing the membrane helps the rub penetrate and yields more tender ribs.

Trim

Trim any large excess fat or flap of meat so the racks lie relatively flat. Leave a thin fat layer for flavor.

Season

Lightly brush both sides of the racks with oil. Sprinkle 2 tbs kosher salt and 1 tsp freshly ground black pepper evenly over both sides of the ribs to season before applying the rub.

Combine rub

In a bowl combine 1 cup packed brown sugar, 2 tbs paprika, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp dry mustard and 1 tsp cayenne pepper. Mix until uniform, breaking up any brown sugar lumps.

Apply rub

Generously sprinkle the dry rub over both sides of each rack, pressing it in with your hands so it adheres. Coat thoroughly but evenly. For best flavor, wrap each rubbed rack in plastic and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

If using smoker

Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down on the grate. Smoke until ribs reach a deep mahogany color, about 3 to 4 hours. Optional: every 45–60 minutes, lightly mop or spritz with the basting sauce (mix 1 cup apple cider vinegar, 1 cup water, 1/2 cup apple juice, 1 tbs brown sugar and 1 tsp Worcestershire sauce) to keep surfaces moist. After 3–4 hours the ribs should have a nice bark and begin to pull back from the bone slightly.

If using oven

Preheat oven to 275°F (135°C). Place each rack bone-side down on a large sheet of aluminum foil (use heavy-duty foil or double-wrap). Spoon about 1–2 tbs of the apple cider basting mixture onto the foil under each rack (this creates steam). Tightly wrap the ribs so no steam escapes. Place wrapped racks on a baking sheet and bake for 2.5 to 3 hours, until the meat is tender and pulls back from the bones by about 1/4-1/2 inch.

Check tenderness

Begin checking at the 2.5-hour mark: unwrap a small portion and test by lifting the rack with tongs — the ribs should bend and the meat should tear easily (but not fall completely apart). If still tough, rewrap and continue cooking, checking every 20–30 minutes.

If you want extra-tender ribs, after 3 hours in the smoker (or 2–2.5 hours in the oven) wrap each rack tightly in foil with 1–2 tbs butter or a drizzle of oil and 2–3 tbs of apple juice or the basting mix. Return to heat for another 30–60 minutes until meat is very tender. Then unwrap and proceed to glazing step.

Prepare glaze

Combine 1 cup barbecue sauce with 2 tbs honey or maple syrup in a small bowl and warm slightly so it’s easy to brush (optional: add 1 tsp Worcestershire sauce).

Glaze and caramelize

When ribs are tender, remove foil. Preheat broiler or set smoker to higher direct heat (about 350–400°F / 175–200°C). Brush a generous layer of glaze on both sides of the racks. Place racks bone-side down on a baking sheet (or back on the smoker). Cook uncovered for 8–12 minutes, then flip, brush again, and cook another 5–8 minutes until sauce is sticky and caramelized but not burned. If using a broiler, watch closely to avoid burning.

Transfer ribs to a cutting board and let rest 10 minutes loosely tented with foil. Using a sharp knife, cut between the bones into individual ribs or portions. Garnish with chopped fresh parsley if desired. Serve with extra barbecue sauce on the side.