Baby Back Ribs Recipe

Prep ribs

Preheat oven to 300°F (150°C). Remove membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift and grab with a paper towel, then pull it off in one piece. Pat ribs dry with paper towels.

Apply binder

In a small bowl whisk together yellow mustard, apple cider vinegar and olive oil. Brush this mixture evenly over both sides of the ribs to act as a binder for the dry rub.

Make rub

In a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne. Mix until uniform.

Rub ribs

Generously sprinkle and rub the dry mix over both sides of the ribs, pressing it into the mustard binder so it adheres. Let sit at room temperature for 20–30 minutes or refrigerate covered for up to 4 hours for deeper flavor.

Prepare pan

Place a large roasting pan or rimmed baking sheet on the counter. Pour apple juice and water into the pan. Set a wire rack or make a foil sling so ribs sit bone-side down above the liquid (not submerged).

Wrap (optional for extra tenderness)

For fall-off-the-bone texture, wrap the ribs tightly in aluminum foil with 2–3 tablespoons of the braising liquid added inside the foil to create steam. If not wrapping, tent the ribs loosely with foil to keep moisture in.

Bake low and slow

Place ribs in the preheated 300°F oven and braise for 2 to 2½ hours, or until the meat is very tender and pulls back from the bones about 1/4–1/2 inch. If wrapped, carefully unwrap after the braise time to avoid steam burns.

Prepare glaze

In a small bowl stir together BBQ sauce, honey and 1 tsp apple cider vinegar until smooth.

Glaze and caramelize

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush the glaze on both sides of the unwrapped ribs. Return ribs to the oven on a baking sheet or place on the grill for 8–12 minutes, turning once and brushing additional glaze, until sauce is bubbly and caramelized. Watch carefully to avoid burning.

Rest and slice

Remove ribs and let rest for 5–10 minutes. Slice between the bones into individual portions and spoon any pan juices or extra glaze over the ribs before serving.

Prepare side

Prepare the chosen side: cook mashed potatoes, fries, or rice according to your preferred method so they finish near the same time as the ribs. Keep warm.

Cook seasonal vegetables

While ribs finish glazing, steam or sauté the seasonal vegetables: for steaming, place vegetables in a steamer basket over boiling water for 4–6 minutes until tender-crisp. For sautéing, heat 1 tbsp butter in a skillet over medium-high heat, add vegetables, season with 1 tsp salt and 1/2 tsp black pepper, and cook 5–7 minutes until tender. Finish with a squeeze of lemon to taste if desired.

Plate

Place a portion of the choice side on each plate, add 2–3 rib portions, and arrange seasonal vegetables alongside. Spoon additional glaze or pan juices over the ribs and serve immediately.