Baked Ribs Recipe

Preheat and prepare ribs

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. If the membrane on the bone side hasn't been removed, slide a blunt knife under the membrane at one end, loosen and peel it off using a paper towel for grip.

Season both sides of the ribs evenly with kosher salt and freshly ground black pepper. Place the ribs bone-side down on a large piece of heavy-duty foil on a baking sheet (see layering below).

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, ground cumin, ground mustard and cayenne. Mix until uniform.

Sprinkle the dry rub evenly over both sides of the ribs, pressing gently so it adheres. Use all of the rub for full flavor (reserving a pinch if you prefer less sweetness).

Pour 1/4 cup apple cider vinegar and 1/4 cup water along the bottom of the foil under the ribs (do not pour directly onto seasoning). This creates steam and helps keep the ribs moist during low-and-slow baking.

Wrap the ribs tightly in foil: fold the sides up and seal to create a packet, leaving some space above the ribs for steam. Place the sealed packet on the baking sheet, seam-side up.

Bake in the preheated 275°F oven for 2 to 2 1/2 hours for baby back ribs (2 pounds). The ribs are done when the meat is tender and pulls back about 1/4 to 1/2 inch from the ends of the bones and a toothpick slips in with little resistance.

Check at 2 hours: carefully open an edge of the foil to check doneness. If still firm, reseal and continue baking, checking in 15–20 minute intervals.

Increase oven temperature to 425°F (220°C) or prepare a hot grill for finishing. Carefully remove ribs from the foil and place meat-side up on the baking sheet or grill.

Combine the BBQ sauce and honey/maple syrup in a small bowl. Brush a generous layer of sauce over the top of the ribs.

Return ribs to the oven (or place on the grill) for 8–12 minutes, until the sauce is bubbling and begins to caramelize. For a thicker glaze, brush another thin layer of sauce and cook 2–3 more minutes, watching closely to avoid burning.

Remove ribs from oven or grill and let rest 5–10 minutes to allow juices to redistribute and the glaze to set.

Slice between the bones into individual ribs, arrange on a platter, and serve with extra barbecue sauce on the side.