Baby Back Ribs Recipe

Trim and prepare ribs

Remove ribs from packaging and pat dry with paper towels. Flip each rack bone-side up and use a small knife to loosen an edge of the membrane (silverskin) from one corner. Grip the membrane with a paper towel and pull it away in one piece. Trim any excess fat or loose bits.

Make brine

In a large container or pot combine 8 cups cold water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tsp peppercorns and 2 bay leaves. Stir until salt and sugar dissolve.

Brine ribs

Submerge the racks in the brine. Cover and refrigerate for 1 to 3 hours (not more than 4 hours for baby back ribs to avoid overly salty meat). Remove ribs from brine, rinse briefly under cold water, and pat dry.

Mix rub

In a bowl combine 1 cup brown sugar, 2 tbs paprika, 2 tsp kosher salt (rub), 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp mustard powder and 1/4 tsp cayenne. Whisk until evenly blended.

Apply rub

Generously coat both sides of each rack with the dry rub, pressing it into the meat. Let the rubbed ribs sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow flavors to penetrate.

Preheat oven or smoker

If using an oven, preheat to 275°F (135°C). If using a smoker, preheat to 225–250°F (107–121°C) and set for indirect smoking with wood of choice (hickory, apple, or oak).

Prepare roasting pan

Place a wire rack inside a roasting pan or on a rimmed baking sheet. Pour 1/2 cup apple juice or water into the pan to keep the environment moist and catch drippings. Lay the racks bone-side down (meat-side up) on the rack.

Slow cook

Cook ribs low and slow: in the oven at 275°F for about 2.5 to 3 hours, or in the smoker at 225–250°F for 3 to 4 hours, until the meat is tender and has pulled back about 1/4 to 1/2 inch from the ends of the bones. Internal texture should be tender but not falling completely off the bone.

Make BBQ sauce

While ribs cook, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 1 tbs soy sauce, 1 tbs Worcestershire, 2 tbs honey, 1 tsp hot sauce (optional) and 2 tbs butter in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Glaze and finish

During the last 20–30 minutes of cooking, brush ribs generously with the sauce every 8–10 minutes. For a sticky, caramelized finish, increase oven temperature to 400°F (200°C) or move ribs closer to the heat of the grill/smoker for the final 5–8 minutes while continuing to baste, watching closely to avoid burning.

Rest

Remove ribs from heat and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute and sauce to set.

Slice and serve

Cut between the bones into individual ribs or portions. Spoon any reserved sauce over the ribs and sprinkle with chopped parsley if desired. Serve immediately.