Baby Back Ribs (3) Recipe

Prepare the ribs

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. If not already removed, slide a knife under the membrane on the bone side and peel it off. Trim excess fat and any ragged edges so ribs lay flat.

Combine the dry rub ingredients: in a bowl, mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, ground mustard, and cayenne (if using). Stir until evenly blended.

Moisten and rub: Lightly brush both sides of each rack of ribs with olive oil. Sprinkle the dry rub generously and evenly over both sides, pressing it into the meat. Use all the rub as needed to coat the three racks. Let the rubbed ribs rest 30 minutes at room temperature or refrigerate up to overnight (wrap loosely) for deeper flavor. If refrigerated, bring to room temperature 30–60 minutes before cooking.

Prepare the pan: Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the sheet (or use a foil 'raft' of crumpled foil to keep ribs off the pan).

Set moisture: Mix apple juice and apple cider vinegar and pour about 1/2 cup into the bottom of the baking sheet (not over the ribs) to provide a humid environment while cooking. If using a smoker or indirect grill, place a small pan of the apple juice mixture in the smoker/grill near the ribs.

Arrange ribs bone-side down on the rack so they do not overlap. Cover the entire tray tightly with another sheet of foil, sealing the edges to create a steamy environment.

Slow cook: Transfer to the preheated oven and cook for 2.5 to 3 hours, or until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch. For a grill or smoker set for indirect heat at 250–275°F (120–135°C), cook similarly for 2.5–3 hours. Check once after 2 hours; if liquid has evaporated, add another 1/4 cup apple juice.

Uncover and test: Carefully remove the foil (watch for steam). Test doneness with a fork or toothpick: ribs should be tender but not falling completely apart. If they need more time, re-cover and continue to cook in 15–20 minute increments.

Prepare glaze: In a small bowl, whisk together the barbecue sauce, honey (or maple syrup), and 1 tablespoon apple cider vinegar until smooth.

Glaze the ribs: Increase oven temperature to 375°F (190°C) or prepare grill for medium-high indirect heat. Brush a generous layer of glaze over the top of each rack. Return uncovered to the oven or place on the grill (indirect or upper rack) for 10–15 minutes until glaze is bubbly and beginning to caramelize. For a slightly charred finish, place briefly over direct heat or under a broiler for 1–2 minutes, watching closely to avoid burning.

Second coat (optional): Remove, brush a second thin coat of glaze, and return for 3–5 more minutes for a glossy finish.

Rest and finish: Transfer ribs to a cutting board and let rest 10 minutes. Sprinkle with coarse sea salt if desired, and garnish with chopped parsley. Slice between the bones into individual ribs to serve.