Baby Back Ribs Recipe

Trim and remove membrane

If present, remove the thin membrane from the bone side of the rack: slide a butter knife under the membrane at one end, lift and loosen, then grab with paper towel and pull it off in one piece. Trim any excess fat or loose bits.

Pat dry

Pat the ribs dry with paper towels so the rub adheres and the surface can brown.

Make dry rub

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

Season ribs

Generously coat both sides of the half rack with the dry rub, pressing it into the meat. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor (if refrigerating, bring to room temp 30 minutes before cooking).

Preheat and prepare pan

Preheat oven to 275°F (135°C). Choose a roasting pan or rimmed baking sheet large enough for the half rack and a shallow baking dish or foil-lined tray to catch drippings. Line pan with foil for easier cleanup if desired.

Arrange ribs and add liquid

Place the ribs bone-side down in the pan. Pour apple cider, apple cider vinegar, and water into the pan around (not over) the ribs so liquid comes up about 1/4–1/2 inch — this will create steam and help keep ribs moist.

Cover tightly

Cover the pan tightly with aluminum foil, creating a sealed environment to trap steam. If using a tight-fitting lid, that works too.

Braise

Bake in preheated oven for 2 to 2 1/2 hours, until meat is tender and pulls back from the bone ends about 1/4 to 1/2 inch. Check at 2 hours: when a knife slides easily between bones and meat feels tender, proceed to glazing. If not tender, bake another 15–30 minutes.

Prepare glaze

While ribs finish braising, combine barbecue sauce, honey, and butter in a small saucepan. Warm over low heat until butter melts and sauce is slightly thinned and glossy, stirring to combine. Keep warm.

Glaze and broil or grill

Remove ribs from oven and carefully discard foil. Brush a generous layer of the glaze over the meat side. To set the glaze and caramelize: Option A - Broil: place ribs under a hot broiler 4–6 inches from the element for 3–5 minutes until edges bubble and char slightly, watching closely to avoid burning. Option B - Grill: transfer ribs to a medium-high grill for 3–5 minutes per side, brushing additional glaze and turning once, until caramelized. If neither, return to 350°F oven for 10–15 minutes with glaze.

Rest and finish

Remove ribs, brush with remaining glaze, and let rest 5–10 minutes so juices redistribute.

Slice the half rack between the bones into individual ribs or into 2–3 rib portions. Garnish with chopped parsley or cilantro if using and serve with lemon wedges on the side for a bright squeeze.