B.b.q. Baby Back Ribs Recipe

Prepare ribs

Remove membrane from the bone side of each rack: slide a small knife under the membrane at one end, lift to create a flap, then grab with a paper towel and pull it off. This improves tenderness and allows rub to penetrate.

Make dry rub and coat

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Spread mustard evenly over both sides of each rack (mustard acts as a binder), then rub the dry rub liberally onto both sides. Let rest at room temperature for 30 minutes or refrigerate covered for up to 4 hours to develop flavor.

Preheat grill and prepare for indirect heat

If using a wood or charcoal grill, build a two-zone fire with coals or split burners so you have a hot side for searing and a cooler side for indirect cooking. Add soaked wood chips or chunks (apple or hickory) for smoke if desired. Aim for a grill temperature around 120–140°C (250–285°F) in the indirect zone. If using an oven, preheat to 150°C (300°F).

Low-and-slow cook (braise on grill or oven)

Place each rack bone-side down on a large piece of aluminum foil. Add 60 ml apple cider vinegar and 240 ml water to the foil around (not over) the ribs to create steam and moisture. Tightly seal each rack in foil to form packets. Position packets on the indirect heat side of the grill (or on a baking sheet in the oven). Cook until tender — about 2 to 2.5 hours for a full rack (1 to 1.25 hours for a half rack) — checking after 1.5 hours. Ribs are ready when a toothpick slides between bones with little resistance and meat has pulled back about 1/4–1/2 inch from the bone ends.

Unwrap and glaze

Carefully open foil packets (watch for steam) and transfer racks to the cool side of the grill or to a baking sheet if using oven. Increase grill temp to medium-high for glazing (or switch oven to broil). Brush both sides generously with B.B.Q. sauce. Grill 3–5 minutes per side, turning and basting once, until sauce caramelizes and becomes sticky — watch closely to avoid burning. If broiling, broil 2–4 minutes per side.

Rest and slice

Remove ribs from heat and let rest 5–10 minutes. Brush with additional reserved sauce if desired. Slice between bones into individual ribs or into portions (half or full rack) and garnish with chopped parsley if using.

Make sauce while ribs begin low cooking: in a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, minced garlic, grated onion, minced chipotle (if using), salt, and black pepper.

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning: add more vinegar for tang, sugar for sweetness, or chipotle for heat. Remove from heat and let cool slightly; reserve about 1/2 cup for glazing/serving and use remaining sauce during glazing steps.

Prepare potatoes

Cut potatoes into even 1/4- to 1/3-inch sticks. Soak cut fries in cold water 30 minutes to remove excess starch (helps crisping). Drain and pat very dry with clean towels.

Fry or bake

For deep-frying: heat oil in a deep fryer or large heavy pot to 160°C (320°F). Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove and drain. Increase oil to 190°C (375°F) and fry a second time 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper. For oven-baking: toss dried fries with 2 tsp cornstarch, 2 tbsp oil, salt and pepper. Spread in a single layer on a baking sheet and bake at 230°C (450°F) for 20–30 minutes, flipping once, until crisp.

Finish

Keep fries warm in a low oven (100–120°C / 210–250°F) while the ribs finish glazing. Serve alongside sliced ribs with lemon wedges if desired.

Make dressing

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, soy sauce, sesame oil, salt and black pepper until smooth.

Combine slaw

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced green onion. Pour dressing over vegetables and toss until evenly coated. Fold in chopped roasted peanuts, reserving a small handful for garnish. Taste and adjust salt or vinegar as needed. Chill at least 20 minutes to let flavors meld.

Place a half or full rack of glazed ribs on each plate beside a generous portion of hot French fries and a scoop of peanut cole slaw. Serve additional B.B.Q. sauce on the side. Enjoy ribs while warm so sauce remains glossy and fries stay crisp.