Baby Back Ribs Recipe

Prep ribs

Preheat oven to 275°F (135°C). If ribs have membrane on the bone side, slide a small knife under the membrane at one end and pull it off using a paper towel for grip.

Apply binder and rub

Pat ribs dry with paper towels. Spread yellow mustard in a thin, even layer over both sides of the ribs to help the rub adhere. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne in a bowl. Rub the mixture evenly over both sides of the ribs.

Slow bake

Place ribs bone-side down on a large sheet of heavy-duty foil (or in a baking dish) and wrap tightly. Place wrapped ribs on a rimmed baking sheet. Bake in the preheated oven for 2.5 to 3 hours, until the meat is tender and has pulled back from the bone ends (internal temperature roughly 190–203°F, if using a thermometer).

Make glaze

While ribs bake, combine BBQ sauce, apple cider vinegar, honey, Worcestershire sauce and hot sauce in a small saucepan. Warm over medium-low heat, stirring occasionally, until slightly thickened, about 5–8 minutes. Taste and adjust sweetness or acidity if desired. Keep warm.

Glaze & broil (or grill finish)

When ribs are tender, carefully unwrap and discard any accumulated juices. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush a generous layer of glaze over the top of the ribs. Place unwrapped ribs on a baking sheet and return to oven or put on the grill for 6–8 minutes, watching closely, until glaze is bubbly and caramelized. Brush a second thin coat if desired. Remove and rest 5 minutes before slicing between bones.

Prep potatoes

While ribs are in the oven, scrub potatoes and cut into 1/4–1/2-inch fries. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove surface starch; this helps crispness. Drain and pat completely dry with kitchen towels.

Fry (two-stage) or oven-bake

For deep-fried fries: heat oil in a heavy pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, 2–3 minutes. Drain, season with kosher salt and pepper. For oven-baked fries: toss dried fries with 1–2 tbsp oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until golden and crisp; season with salt and pepper.

Cook vegetables

Toss broccoli (or chosen vegetables) with olive oil, salt and pepper. Sauté in a large skillet over medium-high heat for 4–6 minutes until bright and tender-crisp, or roast on a baking sheet at 425°F (220°C) for 10–15 minutes until edges are lightly browned. Finish by squeezing half a lemon over the vegetables and stirring in butter if using. Taste and adjust seasoning.

To serve, slice ribs between bones into individual portions. Arrange 3–4 bone pieces per serving on plates with a portion of fries and the seasonal vegetables. Spoon any remaining warm glaze over the ribs and sprinkle chopped parsley over the vegetables and ribs for freshness.

Estimated plating suggestion: 3 bone pieces of ribs, 1 generous handful of fries (about 1.5 cups), and 1 cup of vegetables per serving.