Baby Back Ribs Recipe

Prep the ribs

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

Apply binder and rub

Spread the yellow mustard evenly over both sides of the ribs. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub the spice mixture generously on both sides of the ribs, pressing so it adheres.

Place ribs bone-side down in a large roasting pan or rimmed baking sheet lined with foil. Pour apple cider, apple cider vinegar and chicken stock into the pan around (not over) the ribs so liquids come about 1/4–1/3 up the sides — this will steam and keep ribs moist during cooking. Tent ribs tightly with foil to seal.

Bake in the preheated oven for 2 to 2 1/2 hours, or until the meat is very tender and pulling away from the bone. Check once at about 90 minutes: if liquid has evaporated too much, add up to 1/2 cup more stock or cider. Total target internal temperature for fully tender ribs is about 195–203°F (90–95°C) if using a thermometer.

Remove foil and carefully transfer ribs to a baking sheet, bone-side down, reserving braising liquid. Mix the BBQ sauce with honey. Brush a generous layer of the sauce over the top of the ribs.

Turn oven to broil (or preheat a grill to medium-high). Broil the ribs 3–6 minutes until sauce is bubbling and caramelized — watch closely to prevent burning. Alternatively, finish on the grill over medium-high heat for 3–5 minutes, brushing with additional sauce and turning once.

Remove ribs from oven/grill and let rest 5 minutes. Slice between bones into individual portions or serve as a slab. Spoon any strained braising liquid reduced on the stove as extra sauce if desired.

While ribs are in the oven for the last 30–35 minutes, toss baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until tender and golden. (If using a different side, adjust time/temperature accordingly.)

For seasonal vegetables, toss with remaining 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast or grill for 8–12 minutes until crisp-tender (or blanch and sauté 4–6 minutes). If roasting, use 400°F (200°C) for 10–12 minutes, turning halfway.

Keep vegetables warm until ribs are rested and ready to serve.

Plate the ribs with the chosen side and seasonal vegetables. Garnish with chopped parsley and lemon wedges if desired. Serve additional BBQ sauce on the side.