Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). If ribs have membrane on the bone side, remove it by sliding a knife under the membrane and pulling it away with a paper towel.

Make dry rub and season

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne (if using). Pat ribs dry with paper towels, then rub the seasoning mixture evenly over both sides of the ribs.

Make sauce

In a small saucepan set over medium heat combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, for 8–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside.

Roast covered

Place the seasoned ribs bone-side down on a large piece of foil (or in a baking dish). Pour 1/2 cup apple juice or water into the pan to create a moist environment. Tightly wrap the ribs with foil (or cover the dish). Place on a sheet tray and roast in the preheated oven for 2.5–3 hours, or until ribs are tender and the meat pulls back from the bone about 1/4-1/2 inch.

Brush with sauce and caramelize

Remove ribs from oven and carefully open foil. Increase oven temperature to 425°F (220°C) or preheat a broiler. Brush a generous layer of the signature BBQ sauce all over the ribs. Return to oven, uncovered, for 8–12 minutes, or broil 3–5 minutes, until sauce is bubbling and begins to caramelize — watch closely to avoid burning.

Rest and slice

Remove ribs from oven and let rest, uncovered, for 5 minutes. Brush once more with remaining sauce if desired. Slice between bones into individual portions.

Brush the sliced ribs lightly with olive oil and sprinkle chopped parsley if using. Plate ribs with the prepared French fries and a serving of coleslaw. Serve extra warm signature BBQ sauce on the side.