Baby Back Ribs - Half Rack Recipe

Prep ribs

If ribs have a membrane on the bone side, remove it: slide a butter knife under the membrane at one end, loosen, grab with a paper towel, and pull off. Pat ribs dry with paper towels.

Season both sides of the half rack with kosher salt and black pepper, pressing gently so they adhere.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne. Mix thoroughly until uniform.

Evenly coat both sides of the ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 20–30 minutes to allow the rub to set (or refrigerate up to 4 hours, uncovered, for deeper flavor).

Oven low-and-slow (recommended)

Preheat oven to 275°F (135°C). Wrap the seasoned ribs tightly in aluminum foil with 2 tablespoons water inside the packet to create steam. Place on a rimmed baking sheet bone-side down and bake for 2 to 2 1/2 hours, until meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Alternate: Grill or smoker

For grill: set up for indirect medium-low heat (about 275–300°F). Place ribs bone-side down, cover, and cook 2 to 2 1/2 hours, maintaining temperature. For smoker: smoke at 225–250°F for 2 to 3 hours until tender.

While ribs are in final 15 minutes of cooking, whisk together apple cider vinegar, honey, barbecue sauce, and 2 tablespoons water in a small bowl until smooth.

Carefully open foil (or remove ribs from grill). Brush sauce over exposed meat and return uncovered to the oven or grill for 10–15 minutes to set the glaze, brushing once more halfway through.

Remove ribs from heat and rest 5 minutes. If desired, sprinkle chopped parsley over the rack for color. Slice between bones into individual ribs and serve immediately with extra barbecue sauce on the side.