Spice Rubbed Baby Back Ribs Recipe

Prep ribs

Preheat oven to 275°F (135°C). Pat the 3/4 slab of baby back ribs dry with paper towels. If the membrane is still attached on the bone side, slide a thin spatula under it and peel it off.

Make rub

In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and dry mustard. Mix thoroughly to break up brown sugar lumps.

Apply rub

Brush the meat side of the ribs with 1 tablespoon olive oil and 1 tablespoon apple cider vinegar. Generously rub the spice mixture all over the meat side and the edges. Wrap the seasoned ribs tightly in aluminum foil (meat side in). Place on a rimmed baking sheet.

Slow roast

Roast wrapped ribs in the preheated 275°F oven until very tender, about 2 to 2 1/4 hours for a 3/4 slab (timing depends on thickness). Ribs are done when a toothpick or fork slides between bones with little resistance and meat has pulled back about 1/4" from bone tips.

Optional glaze & finish

Remove ribs from oven and carefully unwrap. If glazing with BBQ sauce, brush 1–2 tablespoons sauce on the meat. Increase oven temp to 425°F (220°C) or preheat broiler. Return ribs uncovered to oven for 5–8 minutes until sauce is tacky and edges caramelize. Watch closely under broiler to prevent burning. Let rest 5 minutes before slicing between bones.

Par-cook potatoes

While ribs are in the oven (about 40–50 minutes before serving), place the sliced potatoes in a pot of cold salted water. Bring to a boil and simmer 5 minutes until just beginning to become tender but not falling apart. Drain and set aside.

Cook onions

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and beginning to brown, about 8–10 minutes.

Sauté potatoes

Add the par-cooked potato slices to the skillet with the onions in a single layer if possible. Increase heat to medium-high and let potatoes brown on one side undisturbed for 3–4 minutes. Flip portions, allowing other sides to brown, about another 3–4 minutes.

Finish potatoes

Add 1/4 cup stock and 1 teaspoon fresh thyme, reduce heat to medium-low, cover and steam for 3 minutes to finish cooking. Remove lid, adjust seasoning with 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle chopped parsley over potatoes and stir gently to combine. Keep warm until ribs are ready.

Make garlic butter

Preheat oven to 425°F (if not already for rib finish). In a small bowl, combine 2 tablespoons softened butter, grated garlic (2 cloves), 1 teaspoon chopped parsley (optional), 1 teaspoon olive oil, and 1/4 teaspoon salt. Mix to a spreadable paste.

Toast

Spread the garlic butter evenly over 4 slices of baguette. Place on a sheet pan and bake in the 425°F oven for 6–8 minutes until edges are golden and crisp. For extra crunch, broil 30–60 seconds at the end—watch closely to avoid burning.

Slice the rested ribs between the bones into individual ribs or into the desired portion for a 3/4 slab. Arrange ribs on plates with a generous portion of lyonnaise potatoes and two slices of crunchy garlic toast each (adjust as desired).

If using, drizzle or brush additional BBQ sauce over the ribs. Garnish potatoes and ribs lightly with chopped parsley and serve with a lemon wedge on the side for brightness.

Serve immediately while hot.