Full Rack Of Ribs Recipe
A full rack of baby back ribs.
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Ingredients
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Ribs
Dry Rub
Basting / Sauce
To Finish
Method
Ribs Preparation
- 1
Remove membrane
Preheat oven to 275°F (135°C). Pat the rib rack dry with paper towels. Flip the rack bone-side up. Use a clean towel or a paper towel to grip the thin silvery membrane at one end and pull it away from the bones; use a butter knife to lift if needed. Removing the membrane ensures tenderness and better rub penetration.
- 2
Trim and season
Trim any excess fat or loose bits of meat. Lightly season both sides of the rack with the kosher salt and freshly ground black pepper, rubbing them in gently to adhere.
Dry Rub
- 3
Make the rub
In a bowl combine brown sugar, paprika, garlic powder, onion powder, chili powder, ground cumin, dry mustard, and cayenne pepper. Mix until uniform and break up any brown sugar clumps.
- 4
Apply the rub
Evenly coat both sides of the rib rack with the dry rub, pressing the mixture into the meat so it adheres. Use all or most of the rub; reserve a small pinch for later if desired. Let the rubbed rack rest at room temperature for 20–30 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.
Low-and-Slow Cooking (Oven Method)
- 5
Prepare for oven
Place a large sheet of aluminum foil on a rimmed baking sheet or roasting pan. Set the rack bone-side down on the foil. In a small bowl combine apple cider vinegar and apple juice (or water). Pour about half of that liquid around (not over) the ribs to create steam during cooking; you can also brush a little on the meat.
- 6
Seal and bake
Loosely tent the ribs with a second sheet of foil and then tightly seal the edges to create a packet (leave a small vent if you prefer less braising). Bake at 275°F (135°C) for 2 hours and 30 minutes to 3 hours, until the meat is tender and has pulled back from the bones about 1/4–1/2 inch.
Baste and Finish
- 7
- 8
Caramelize
Increase the oven temperature to 400°F (200°C) or set your broiler. Return the ribs, uncovered, to the oven for 8–12 minutes at 400°F, or 3–5 minutes under the broiler, until the sauce is bubbling and caramelized — watch closely to prevent burning. Rotate the pan once for even color. If you like a thicker glaze, baste once more and return for 1–2 minutes.
Rest and Serve
- 9
Rest
Remove the ribs from the oven and let them rest, uncovered, for 10 minutes to let juices settle and the glaze set.
- 10
Slice and garnish
Using a sharp knife, slice between the bones to separate ribs. Transfer to a platter, sprinkle with chopped fresh parsley if using, and serve with extra barbecue sauce on the side.