Baby Back Ribs Recipe
Make Baby Back Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs & Prep
Basting & Sauce
Method
Dry Rub
- 1
Mix dry rub
In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Whisk until evenly combined and no lumps remain.
Ribs & Prep
- 2
Prepare ribs
Preheat oven to 275°F (135°C). If using grill/smoker, preheat to 250–275°F (120–135°C) for indirect cooking. Pat ribs dry with paper towels. Flip each rack so the bone side is up and use a small knife or your fingers to loosen and remove the silver skin membrane from the back of the ribs. Rinse lightly and pat dry again.
- 3
Apply binder and rub
Lightly coat both sides of the ribs with yellow mustard (or neutral oil) — this acts as a binder, not for flavor. Generously sprinkle the dry rub on both sides of each rack, pressing with your hands to adhere and ensure an even layer. Reserve any excess rub for later.
- 4
Wrap for braising
Place each seasoned rack on a large sheet of aluminum foil (two sheets if needed). Pour 2–3 tablespoons of apple juice over each rack to add moisture during baking. Tightly wrap each rack in foil, sealing edges to create a steam-tight packet.
- 5
Low-and-slow cook
Place the foil-wrapped ribs on a baking sheet bone-side down and transfer to the preheated oven (or place on the cool side of the grill for indirect heat). Bake for 2.5 to 3 hours for 3 lbs of ribs, or until the meat is tender and pulls back about 1/2 inch from the ends of the bones. Ribs should be fork-tender but not falling completely apart.
Basting & Sauce
- 6
Prepare baste/sauce
While ribs cook, combine 1 cup barbecue sauce, 1 cup apple juice, 1/4 cup apple cider vinegar, 2 tablespoons honey, and 2 tablespoons unsalted butter in a small saucepan. Warm over low heat, whisking until butter is melted and mixture is smooth. Keep warm.
- 7
Finish on grill or under broiler
When ribs are tender, carefully open each foil packet and discard accumulated juices or reserve for serving. Increase oven temperature to 375°F (190°C) or preheat a grill to medium-high. Brush a generous layer of the warm barbecue baste on the meat side of the ribs. Place ribs meat-side up (on a baking sheet or directly on the grill) and cook 8–12 minutes, brushing once or twice more, until sauce is tacky and slightly caramelized. If using a broiler, watch closely to avoid burning.
- 8
Rest and serve
Remove ribs and let rest 10 minutes. Slice between the bones into individual ribs, arrange on a platter, and serve with remaining sauce on the side.