Whole Rack Of Ribs Recipe

Prep the ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat completely dry with paper towels. Flip the rack bone-side up and locate the silver skin/membrane along the back of the bones.

Loosen the membrane with a small knife at one end, then using a paper towel for grip, pull the membrane off the rack in one piece. Removing it allows seasonings and heat to penetrate and yields more tender ribs.

Trim any excess fat or loose bits of cartilage so the rack lays flat.

Lightly season both sides with kosher salt and freshly ground black pepper. Rub the yellow mustard (or neutral oil) thinly over both sides to help the dry rub adhere.

Combine the brown sugar, paprika, garlic powder, onion powder, chili powder, ground cumin, dry mustard powder and cayenne in a small bowl. Mix thoroughly so there are no lumps and the brown sugar is evenly distributed.

Generously apply the dry rub to both sides of the rib rack, pressing it into the meat so it forms an even coating. Use all of the rub; a thicker coating creates a better crust (bark) on the finished ribs.

Let the rubbed ribs sit at room temperature for 20–30 minutes while the oven finishes preheating (this helps the rub adhere and the ribs to come closer to even temperature). If you prefer, cover and refrigerate for up to 4 hours or overnight for deeper flavor; bring back to room temperature 30 minutes before cooking.

Place the ribs bone-side down on a large sheet of heavy-duty aluminum foil (enough to wrap the rack). Pour the cup of apple juice and 2 tablespoons apple cider vinegar into the foil around — not directly on top of — the meat so the liquid pools beneath and around the ribs.

Wrap the ribs tightly in the foil, creating a sealed packet that traps steam. Place the packet on a baking sheet or in a roasting pan to catch any leaks.

Put the ribs in the preheated 275°F oven and bake for 2 to 2 1/2 hours, or until the meat has pulled back from the ends of the bones by about 1/4–1/2 inch and a meat thermometer reads approximately 190–203°F (88–95°C) in the thickest part. Start checking at 2 hours.

Carefully open the foil (steam will be hot) and drain any excess accumulated liquid into a small saucepan. Return the ribs to the baking sheet bone-side down, uncovered.

Brush the top and sides of the ribs with about 3 tablespoons barbecue sauce. If desired, dot with 1 tablespoon unsalted butter for gloss and extra richness. Increase oven temperature to 400°F (200°C) or set to broil on low.

Place the ribs back in the oven, uncovered, for 8–12 minutes until the sauce is caramelized and sticky. If using the broiler, watch closely and rotate the pan so the sauce does not burn.

Remove from oven and let the ribs rest for 10 minutes before slicing between the bones into individual ribs. Resting allows juices to redistribute and prevents excessive loss when cutting.

Slice the rack into individual ribs using a sharp knife, arrange on a platter, and serve with extra barbecue sauce on the side. Optional: sprinkle a light dusting of extra dry rub or flaky salt before serving.