Lodge Baby Back Ribs Recipe

Prep ribs

Remove ribs from packaging and pat dry with paper towels. Flip the rack bone-side up and use a small knife to loosen a corner of the membrane (silver skin) on the bone side; grasp with a paper towel and pull to remove it. Trim any large pieces of excess fat if desired.

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne in a bowl. Mix thoroughly to break up any brown-sugar clumps. Rub the ribs all over—both bone side and meat side—with the oil, then apply the dry rub liberally, pressing it into the meat so the entire surface is coated. Reserve any leftover rub for another use.

Preheat your oven to 275°F (135°C). Place a roasting pan or rimmed baking sheet on the middle rack and pour the apple juice (or water) into a shallow baking dish or into the pan to create a moist environment. Place the rubbed racks meat-side up on a sheet of aluminum foil large enough to wrap them (or place directly into a shallow pan). Pour the apple cider vinegar into a small spray bottle or bowl (for periodic basting).

Wrap each rack tightly in its foil, sealing the edges to create a packet. Place the wrapped racks on the prepared baking sheet or in the roasting pan. Bake at 275°F for 2 to 2 1/2 hours, until the meat is tender and pulls back from the ends of the bones by about 1/4 to 1/2 inch. (Cooking time may vary slightly with thickness — test by inserting a toothpick between bones; it should meet little resistance.)

Carefully remove the ribs from the oven and rest for 10 minutes still wrapped. Meanwhile, combine the barbecue sauce and honey in a small saucepan and warm over low heat until combined (do not boil). Unwrap the ribs and transfer them to a foil-lined sheet pan, meat-side up. Brush a generous coat of warmed barbecue sauce over the meat. If you like a stickier glaze, return ribs to oven uncovered at 350°F (175°C) for 10–12 minutes, then baste again and broil for 1–2 minutes to caramelize, watching closely to avoid burning.

Let the ribs rest 5 minutes after glazing. Slice between the bones into individual ribs using a sharp knife. Arrange on a platter and garnish with chopped parsley, if using. Serve with extra warmed barbecue sauce on the side and the apple cider vinegar in a small bowl for those who like a tangy spritz.