Baby Back Pork Ribs Recipe

Pat the pork ribs dry with paper towels. Remove the thin membrane on the bone side to help the rub penetrate and the ribs become tender.

In a bowl, whisk together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Lightly brush both sides of the ribs with olive oil to help the rub adhere. Generously apply the dry rub on all surfaces, pressing to coat evenly.

Preheat the oven to 275°F (135°C). Place the ribs on a rimmed baking sheet or a rack set over a sheet pan.

Roast the ribs, covered tightly with foil, for about 2.5 hours, until the meat is tender and begins to pull away from the bones.

In a small bowl, dice the house-made sweet pickles if not already chunked.

Add the finely diced white onion and 2 tablespoons of pickle brine to the pickles. Mix gently and let flavors meld.

Create a glaze by warming the pickle brine with the brown sugar until the sugar dissolves. Reserve any extra brine for serving.

Uncover the ribs. Brush the glaze over the top and sides of the rack. If you have a broiler or grill, broil or finish under the broiler for 2–3 minutes to caramelize the surface.

Let the ribs rest for 10 minutes, then slice between the bones into individual ribs.

Serve the rib rack with the pickle relish on the side and optional extra glaze. Garnish with reserved onion pieces if desired.