1/2 Slab Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If membrane is still on the bone side, slip a small knife under the membrane at one end and pull to remove it (use a paper towel for grip). Trim any large flaps of excess fat.

Season the meat side lightly with kosher salt and freshly ground black pepper on both sides. Let rest while you make the rub (5–10 minutes).

Combine the brown sugar, paprika, garlic powder, onion powder, dry mustard, cayenne, and ground cumin in a small bowl and mix until uniform. Taste a tiny pinch on your fingertip and adjust balance (more brown sugar if you want sweeter, more cayenne if you want heat).

Generously apply the dry rub to both sides of the ribs, pressing it into the meat so it adheres. Use all of the rub. Let the ribs sit at room temperature for 15–20 minutes to allow the rub to set (or refrigerate up to overnight, covered).

Place a large sheet of heavy-duty aluminum foil on a rimmed baking sheet. Fold the foil edges up to form a shallow tray. Place the ribs meat-side up in the center of the foil.

In a small bowl, combine apple cider vinegar and water. Pour this liquid around (not over) the ribs to keep them moist during cooking. Dot the top of the ribs with the tablespoon of unsalted butter.

Tightly seal the foil to create a packet: fold edges together and crimp to prevent steam from escaping. Roast in the preheated oven for 2 to 2 1/2 hours, or until the meat is very tender and pulls back from the bone tips by 1/4–1/2 inch.

Carefully open the foil packet (watch for steam) and drain any excess liquid. Increase oven temperature to 400°F (200°C) or preheat a broiler/ grill for finishing.

Brush the exposed meat-side of the ribs with about half of the 1/2 cup barbecue sauce, then return to the oven, unwrapped, for 8–12 minutes at 400°F (or under the broiler for 3–5 minutes), until sauce is caramelized and bubbly. Watch closely to avoid burning.

Remove ribs and brush with remaining barbecue sauce. Let rest for 5 minutes before cutting between the bones into individual ribs.

Transfer ribs to a platter, sprinkle with chopped fresh parsley if using, and serve with extra barbecue sauce on the side.

Estimated internal doneness: ribs are done when tender and the meat easily pulls away from the bone. No exact internal temperature is required, but target about 195–203°F (90–95°C) if using a probe for very tender results.