Baby Back Ribs - Full Rack Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from refrigerator and pat dry with paper towels. Place ribs bone-side up on a cutting board. Using a small knife, loosen and remove the silver skin/membrane from the back of the rack by slipping the knife under the membrane near one end, grabbing it with a paper towel and pulling it off in one piece. Trim any excess fat or ragged bits.

Make dry rub

In a small bowl combine kosher salt, coarse black pepper, granulated garlic, onion powder, smoked paprika, and brown sugar. Mix thoroughly so sugar is broken up and spices are evenly distributed.

Apply rub: Lightly brush both sides of the rack with a thin layer of apple juice (this helps the rub adhere). Evenly coat both sides of the ribs with the dry rub, pressing it gently into the meat. Let the seasoned ribs rest at room temperature for 20–30 minutes while you prepare the braise liquid and baking sheet; or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp 30 minutes before cooking).

Make braising/mop liquid: In a measuring cup or small bowl combine 1 cup apple juice, 1 cup water, 2 tbs apple cider vinegar, and 1 tbs Worcestershire sauce. Stir to combine. Reserve about 1/2 cup of this mixture for mopping/glazing during the cook if desired.

Braise set-up: Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack or oven-safe rack in the sheet pan. Position the ribs bone-side down (meaty side up) on the rack. Pour about 1/4 to 1/2 cup of the braise liquid into the bottom of the pan—enough to create steam but not so much that it touches the meat. Tightly tent the rack with a second sheet of foil, sealing the edges to trap steam (this produces tender ribs).

Slow-cook: Transfer pan to the preheated oven and cook at 275°F (135°C) for 2 to 2 1/2 hours for a full rack, or until the meat is very tender and has pulled back from the ends of the bones about 1/4 to 1/2 inch.

Prepare glaze: While ribs cook, combine 3 tbs barbecue sauce, 1 tbs honey, and 1 tbs apple juice (optional) in a small bowl and whisk until smooth. Taste and adjust—add more honey for sweetness or more BBQ sauce for tang.

Finish under broiler or on grill: When ribs are tender (after initial braise), remove the pan from the oven and carefully discard the foil tent. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high for finishing. Brush a generous layer of glaze over the top/meaty side of the ribs. Return ribs to the oven on the top rack and broil for 3–5 minutes, watching closely, until glaze is caramelized and slightly sticky. Alternatively, place ribs glaze-side down on a preheated grill for 2–3 minutes per side then glaze the other side and grill until caramelized. Repeat brushing and short broil/grill one more time if you want a thicker, tackier glaze.

Rest and slice: Remove ribs from heat and let rest for 5 minutes. Using a sharp knife, slice between the bones to separate into individual ribs or into desired portions. Spoon any pan juices over the ribs if desired.

Garnish and serve: Sprinkle chopped fresh parsley (optional) over the ribs. Serve with extra barbecue sauce on the side.