Gf 1/2 Rack Of Ribs Recipe

Make the dry rub

In a small bowl, combine packed brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne. Whisk briefly to fully blend and break up any clumps.

Taste a tiny pinch to confirm balance (should be slightly sweet with savory notes). Set aside.

Preheat and prepare ribs

Preheat your oven to 150°C (300°F). Pat the half rack of ribs dry with paper towels. If there is a membrane on the bone side, slide a knife under it at one end, loosen, grab with a paper towel and peel it off for more tender ribs.

Season ribs

Brush both sides of the ribs lightly with neutral oil. Sprinkle the dry rub evenly over both sides, pressing gently so it adheres. Let sit at room temperature for 20–30 minutes while the oven finishes preheating, or refrigerate up to overnight (if refrigerating, bring to room temperature 30 minutes before cooking).

Wrap for low-and-slow cooking

Place the seasoned ribs bone-side down on a large sheet of heavy-duty aluminum foil (or two layers). Sprinkle the apple cider vinegar and 120 ml water along the meat side to create steam while cooking. Tightly seal the foil to make a packet.

Place the foil packet on a rimmed baking sheet and bake in the preheated oven for 2 to 2 1/4 hours, or until the meat is tender and pulls back from the bone about 0.5–1 cm. Time can vary by thickness; check at 2 hours.

Prepare glaze

While ribs bake, whisk together gluten-free barbecue sauce, honey, Dijon mustard, and apple cider vinegar in a small bowl. Taste and adjust — add more honey for sweetness or more vinegar for tang. Keep warm at room temperature.

Finish under broiler or grill

When ribs are tender, remove the baking sheet from the oven and carefully open the foil (watch for hot steam). Increase oven temperature to 230°C (450°F) or set the broiler to high and move an oven rack to the top third of the oven.

Brush a generous layer of the glaze over the meat side of the ribs. Return the ribs uncovered to the oven, about 6–8 minutes under the broiler or at 230°C, watching carefully, until the glaze is bubbling and caramelized. For extra char, flip briefly under the broiler or finish on a hot grill for 1–2 minutes, brushing additional glaze as desired.

Rest and serve

Remove ribs from the oven and let rest for 5 minutes. Sprinkle chopped parsley over the top if using and cut between the bones into individual ribs or serve as a half rack. Serve with lemon or lime wedges on the side if you like a bright squeeze before eating.

Leftovers: refrigerate within 2 hours in an airtight container up to 3–4 days. Reheat gently in a low oven covered with foil, finishing with a quick glaze under the broiler if desired.