Baby Back Ribs Recipe

Prep ribs

Preheat oven to 300°F (150°C). Remove ribs from refrigerator and pat dry with paper towels. Using a small knife or your fingers, loosen and remove the silver skin (membrane) from the bone side of the ribs for more tender results.

Apply binder

Spread the yellow mustard evenly over both sides of the ribs; this acts as a binder and will not impart strong mustard flavor after cooking.

Make and apply rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne. Rub the spice mix evenly over both sides of the ribs, pressing gently so the rub adheres.

Prepare braising pan

Place ribs bone-side down in a large roasting pan or rimmed baking sheet. Pour the apple juice, apple cider vinegar, honey, and water into the pan around (not over) the ribs so the liquid will steam the meat rather than wash off the rub. Cover tightly with aluminum foil, sealing edges to create a trap for steam.

Slow roast

Roast covered in the preheated 300°F oven for 2 to 2.5 hours, or until the meat is very tender and pulling back from the ends of the bones. Check once at about 1.5 hours to ensure there is still liquid; add up to 1/4 cup water if it has evaporated too much.

Prepare glazing sauce

Remove ribs from oven and increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Carefully transfer ribs to a baking sheet lined with foil. In a small saucepan over low heat combine the barbecue sauce and butter; warm until butter is melted and sauce is glossy. Stir in remaining 1 tablespoon honey if you like extra shine.

Glaze and caramelize

Brush the warmed BBQ sauce generously over both sides of the ribs. Roast in the hot oven or place on the hot grill for 8–12 minutes, basting once more halfway through, until edges are caramelized and sauce is sticky. Watch closely to avoid burning.

Rest

Remove ribs and let rest 10 minutes, tented loosely with foil. This keeps juices and allows sauce to set.

Roast baby potatoes

While ribs are in the final glaze step, toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a separate rimmed baking sheet. Roast in the 425°F oven for 20–25 minutes, turning once, until golden and tender.

Sauté seasonal vegetables

Heat 1 tablespoon butter in a skillet over medium-high heat. Add the seasonal vegetables (trimmed asparagus, sliced carrots, or green beans) and sauté for 4–6 minutes until crisp-tender. Season with a pinch of salt and pepper and finish with a squeeze of lemon if desired.

Slice ribs between bones into individual portions. Arrange ribs on plates with the roasted baby potatoes and seasonal vegetables. Spoon any warmed extra BBQ sauce over the ribs. Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side.