Full Racks Of Ribs Recipe

Trim and prep

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the ribs: slide a thin knife under the membrane at one end, lift to create a flap, and use a paper towel to grip and peel it off in one piece. Trim any large excess fat or ragged edges so the rack lies flat.

Wet binder

Combine yellow mustard and apple cider vinegar in a small bowl. Brush the entire rack, both sides, with the mixture. This helps the dry rub adhere and contributes mild tang.

In a bowl, whisk together kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, and cayenne until uniform. Sprinkle and rub the mixture generously over both sides of the ribs, pressing the rub into the meat so it forms an even coating. Let the rubbed rack rest at room temperature for 20–30 minutes (or refrigerate uncovered for up to 4 hours) to allow the flavors to penetrate.

Place the rubbed rack meat-side up on a rimmed baking sheet fitted with a wire rack (or in a roasting pan). Pour 1/4 cup of apple juice into the pan below to maintain humidity. Cover tightly with foil, sealing edges to create a steamy environment. Roast in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, until the meat has pulled back from the bones about 1/4–1/2 inch and a toothpick slides into the meat with little resistance.

Prepare baste

While ribs finish in the oven, combine remaining apple juice, unsalted butter, and honey in a small saucepan. Warm gently until butter melts and honey thins; keep warm. Stir in BBQ sauce at the end to create a glossy basting sauce.

Once ribs are tender, remove foil and increase oven temperature to 425°F (220°C) (or prepare a hot grill or broiler). Brush both sides of the ribs with the warm basting sauce and return to the oven on the top rack or place on the hot grill. Cook 6–8 minutes until sauce is bubbling and caramelized, watching carefully to avoid burning. Flip and baste the other side, then cook another 4–6 minutes until nicely charred in spots and internal temperature reaches about 190–203°F (88–95°C) for tender, fall-off-the-bone texture.

Remove ribs and let rest, uncovered, for 10 minutes. Slice between the bones into individual ribs with a sharp knife. Serve with extra warmed BBQ sauce on the side.