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Ingredients
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Ribs
Moisture / Wrap
Finishing Glaze (Optional)
To Serve
Method
Ribs
Prepare ribs
Preheat oven to 275°F (135°C). Remove membrane from back of ribs: slide a small knife under membrane at one end, loosen and use a paper towel to pull it off completely. Pat ribs dry with paper towels.
Apply binder and dry rub
Brush both sides of the ribs with yellow mustard to act as a binder. In a small bowl combine kosher salt, black pepper, smoked paprika, 2 tbs brown sugar, garlic powder, onion powder, ground mustard and cayenne. Sprinkle the rub evenly over both sides of the rack, pressing lightly so it adheres. Let rest at room temperature for 15 minutes while preparing pan (or refrigerate up to overnight, covered, for deeper flavor).
Set up roasting pan
Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack or folded foil support in the pan and set the seasoned ribs meaty side up on the rack.
Add moisture and wrap
Combine 1/2 cup apple juice, 2 tbs unsalted butter and 1 tbs brown sugar in a small saucepan and warm just until butter melts and sugar dissolves. Pour this mixture into the bottom of the foil-lined pan (not directly over the ribs). Loosely tent the ribs with a double layer of aluminum foil, sealing the edges so steam will circulate and the rack is mostly enclosed.
Slow roast
Bake in the preheated 275°F oven for 2 to 2 1/2 hours (for a full rack around 878 g this is typical): ribs are done when meat is tender, has pulled back about 1/4–1/2 inch from the bone ends and a toothpick slides easily between the bones. Avoid overcooking until falling-off-the-bone unless that texture is desired.
Finishing Glaze (Optional)
Glaze and crisp
Remove ribs from oven and carefully unwrap foil. Spoon off excess juices into a small saucepan (reserve if you like for serving). Mix barbecue sauce, honey and apple cider vinegar. Brush a generous layer of glaze on the meaty side of the ribs. Increase oven temperature to 400°F (205°C) or preheat an outdoor grill to medium-high. Return ribs, uncovered, to the oven on the rack for 10–12 minutes until the glaze is sticky and caramelized. Alternatively, place ribs glaze-side down on a hot grill for 2–3 minutes, then glaze the top and grill a further 2–3 minutes.
Rest and Serve
Transfer ribs to a cutting board and let rest 5–10 minutes to allow juices to settle. Slice between the bones into individual ribs or cut into portions as desired. Sprinkle with chopped parsley and serve with lemon wedges and reserved pan juices or extra barbecue sauce on the side.