Baby Back Ribs Recipe

1. Prepare ribs

Preheat oven to 275°F (135°C). Remove the ribs from packaging and pat dry with paper towels. Flip the racks bone-side up and, using a small knife or your fingers, carefully peel off and discard the thin silver membrane from the bone side. This helps make the ribs tender.

2. Make dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, and cayenne (if using). Mix until even.

3. Season ribs

Brush both sides of each rack lightly with olive oil. Generously rub the dry rub onto both sides of the ribs, pressing it into the meat. Let the seasoned ribs rest at room temperature for 20–30 minutes, or refrigerate covered for up to 4 hours for deeper flavor (bring to room temp before cooking).

4. Prepare braising liquid and wrap

Combine apple cider vinegar and water. Lay out two large sheets of heavy-duty aluminum foil on a baking sheet, each large enough to wrap a rack. Place a rack bone-side down on each sheet. Pour about 1/4 cup of the vinegar-water mixture onto the foil beside each rack (not over the rub). Tightly wrap each rack in the foil, sealing edges to form a packet; the liquid will create steam for braising.

5. Low-and-slow bake

Place the wrapped racks on a rimmed baking sheet and bake in the preheated oven for 2.5–3 hours, or until the meat is very tender and has pulled back from the ends of the bones about 1/4–1/2 inch. Check for doneness by carefully opening one packet and inserting a fork — it should slide in with little resistance.

6. Prepare sauce and finish under high heat

When ribs are tender, remove the baking sheet from the oven and carefully open the foil packets (watch for hot steam). Transfer each rack to a clean sheet pan, bone-side down. Brush a generous layer of barbecue sauce over the top and sides of each rack. If you want a slightly sticky, glossy finish, brush with honey or maple syrup blended into the sauce (mix 1 tbs into each 1/2 cup sauce).

7. Caramelize the sauce

Option A — Broiler: Preheat the broiler to high. Place the sauce-coated racks under the broiler 6–8 inches from the element for 3–5 minutes until the sauce begins to caramelize and bubble; watch closely to avoid burning. Option B — Grill: Preheat a medium-high grill and grill ribs sauce-side down for 2–3 minutes, then flip and grill briefly to caramelize. Rotate and reapply more sauce as desired. Remove when sauce is tacky and slightly charred at the edges.

8. Let the ribs rest for 5 minutes after caramelizing. Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side if desired.

9. Prepare sides

While ribs are in their last 30–40 minutes of oven time, prepare your choice of side and seasonal vegetables. For roasted vegetables: toss trimmed vegetables with 1–2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper; roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized. For mashed potatoes: prepare according to your recipe and keep warm.

10. Finish vegetables

When vegetables are done, toss with butter and adjust seasoning to taste. Plate one rack or portion of ribs with the chosen side and vegetables.