Remove membrane from the bone side of the half rack if still attached: slide a butter knife under the membrane at one end, lift to loosen, grab with a paper towel and pull it off. Trim any large flaps of fat. Rinse briefly and pat the ribs very dry with paper towels.

Season base

Lightly rub the ribs all over with kosher salt and ground black pepper to season the meat under the rub.

Dry rub

Make rub

In a small bowl combine brown sugar, paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne. Mix thoroughly so there are no lumps.

Apply rub

Generously apply the dry rub evenly over both sides of the ribs, pressing it into the meat with your hands. Let the ribs rest at room temperature for 20–30 minutes to allow the rub to adhere, or refrigerate, wrapped, for up to 4 hours for deeper flavor (bring back to room temp before cooking).

Low-and-slow cooking

Oven method (recommended for consistent results)

Preheat oven to 275°F (135°C). Place the ribs bone-side down on a rimmed baking sheet or shallow roasting pan lined with foil. Add the apple cider vinegar and apple juice (or water) to the bottom of the pan to create steam and help keep ribs moist. Tightly tent the ribs with foil. Bake for 2 to 2.5 hours for a half rack, or until the meat has pulled back about 1/4–1/2 inch from the ends of the bones and is tender when tested with a fork.

Grill/smoker method

Prepare grill for indirect heat at about 225–275°F (107–135°C). Place a drip pan with 1/4 cup apple cider vinegar + 1/4 cup apple juice beneath the grate where ribs will sit. Place ribs bone-side down on the cool side of the grill and close the lid. Cook for 1.5 to 2.5 hours until the meat is tender and has retracted from the bone ends. Add wood chips or chunks for smoke if desired.

Basting and finishing

Glaze and caramelize

During the last 15–20 minutes of cooking, remove foil (oven) or open the grill. Mix the barbecue sauce with the optional melted butter to make a glossy glaze. Brush a thin, even layer of sauce on both sides of the ribs and return to the oven or grill uncovered. Repeat 1–2 more times every 5–7 minutes to build a sticky glaze and allow it to caramelize without burning. If using the grill, move ribs to direct heat briefly if you want extra char, watching carefully to avoid flare-ups.

Rest

When the glaze is set and ribs are tender, remove from heat and let rest for 10 minutes tented loosely with foil to redistribute juices.

For serving

Cut the half rack into individual ribs or into 2–3 bones per piece. Serve warm with extra barbecue sauce on the side and a sprinkle of chopped parsley if desired.