Preheat your oven to 300°F (150°C). Remove the membrane from the bone side of the ribs if still attached: slide a butter knife under the membrane at one end, loosen it, then grab with a paper towel and pull it off in one piece.

Dry rub

Pat the ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and ground mustard. Rub the spice mixture evenly over both sides of the ribs, pressing gently so it adheres.

Moisture & Finish

Wrap and braise

Place the seasoned half rack bone-side down on a large sheet of heavy-duty foil on a baking sheet. Pour the apple cider vinegar and apple juice (or water) around—do not pour directly over the spice crust—then tightly seal the foil into a packet to trap steam. Bake in the preheated oven for 2 to 2 1/2 hours, until the meat is tender and pulls back from the ends of the bones.

Unwrap and glaze

Carefully open the foil (watch the steam) and discard any accumulated liquid if desired. Increase the oven temperature to 425°F (220°C) or set a broiler to high. Brush the top of the ribs with 1–2 tablespoons of barbecue sauce, then return to the oven, uncovered, for 8–10 minutes (or under the broiler for 2–4 minutes), watching closely, until the sauce is sticky and caramelized.

Finish and rest

Remove the ribs from the oven. If using, brush with the tablespoon of unsalted butter and allow the ribs to rest for 5 minutes before slicing between the bones into individual ribs. Serve warm with extra barbecue sauce on the side.

Equipment & Serving

Use the baking sheet to catch any drips when glazing/finishing. Plate the 3-piece half rack for a single serving or share as desired.