Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). If present, flip each rack bone-side up and remove the silver skin/membrane: slide a thin spatula or butter knife under the membrane at one end, lift and use a paper towel to pull it off in one piece. Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, cumin, and mustard powder. Mix thoroughly.

Season ribs

Brush both sides of each rack lightly with olive oil. Massage the dry rub evenly onto both sides of the ribs, pressing so the rub adheres. Let sit at room temperature for 20–30 minutes, or refrigerate covered for up to 4 hours for deeper flavor (if refrigerated, bring to room temp before cooking).

Place each rack meat-side up on a large sheet of heavy-duty aluminum foil (or in a large roasting pan). Pour braising liquid (apple cider, apple cider vinegar and water) into the pan or distribute between the foil packets; the liquid should not touch the meat heavily but provide steam and moisture. Tightly wrap the ribs in foil or cover the pan with a lid.

Bake in the preheated 300°F (150°C) oven for 2 to 2.25 hours, or until meat is very tender and pulls back from the bones about 1/4–1/2 inch. For extra tenderness, bake up to 2.5 hours but check at 2 hours.

Carefully remove ribs from oven and transfer to a baking sheet, leaving foil juices behind. Let rest 5–10 minutes before glazing.

While ribs rest, combine BBQ sauce, honey, and Worcestershire sauce in a small saucepan and warm over low heat until combined, about 3–4 minutes; keep warm.

Brush a generous layer of the warm glaze over the meat side of each rack. To caramelize the glaze, either: a) set oven to broil and broil racks 4–6 inches from heat for 3–5 minutes until glaze is bubbling and slightly charred (watch closely), or b) finish on a preheated grill over medium-high heat for 3–4 minutes per side, brushing additional glaze and turning once. Remove when glaze is tacky and edges are caramelized.

Let ribs rest 5 minutes. Slice between bones into individual ribs or into portions and garnish with chopped parsley and optional lemon wedges.

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Add shredded cabbage and grated carrot, toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve; toss again just before plating.

Place peeled potatoes and garlic cloves in a large pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain potatoes and garlic well and return to the pot. Add butter, milk, salt and pepper. Mash with a potato masher (or use a hand mixer for extra smoothness) until creamy and desired consistency is reached. Keep warm until serving.

Preheat grill to medium-high (about 375–425°F / 190–220°C). Brush ears of corn with melted butter and sprinkle with salt and pepper.

Place corn directly on the grill and cook, turning every 2–3 minutes, until kernels have char marks and are heated through, about 8–10 minutes. Remove and serve hot with additional butter if desired.

Arrange 3–4 ribs per serving on each plate with a portion of coleslaw (about 3/4 cup), a scoop of garlic mashed potatoes (about 1/2 cup), and one ear of grilled corn (halved if large). Spoon any remaining glaze over the ribs, garnish with chopped parsley, and serve immediately.