Baby Back Ribs (half Rack) Recipe

Prepare the ribs

Remove ribs from packaging and pat dry with paper towels. Place bone-side up on a cutting board. Using a small knife, slide under the membrane at one end and lift to loosen, then use a paper towel to grasp and peel the silver skin (membrane) off the bone side of the rack. Trim any long flaps of fat. Leave the rack whole (half rack).

Lightly season both sides of the ribs with kosher salt and freshly ground black pepper, rubbing it in so the surface is evenly seasoned. Let sit at room temperature for 20–30 minutes while you make the rub and preheat the oven or grill.

Mix the rub

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

Generously apply the dry rub to both sides of the ribs, pressing it into the meat so it adheres. Use all of the mixture. Ensure an even layer on the meat and the exposed ends of the bones.

Low and slow bake

Preheat oven to 275°F (135°C). Place the rubbed ribs meat-side up on a rimmed baking sheet or in a shallow baking dish. If desired, line the pan with foil for easier cleanup. Add 2 tablespoons apple cider vinegar and 2 tablespoons water to the bottom of the pan (not over the ribs) to keep the environment moist. Tightly cover the ribs with aluminum foil, creating a seal to trap steam. Bake for 2 to 2½ hours, or until the meat is tender and pulls back from the bone about 1/4–1/2 inch and a small knife meets little resistance.

Unwrap and glaze

Carefully remove the foil (watch for steam). Increase oven temperature to 375°F (190°C). Brush both sides of the ribs with about half of the barbecue sauce. Return to the oven, uncovered, for 10–12 minutes to set the glaze. Remove and brush with remaining sauce and, if using, dot with the teaspoon of butter and let melt for shine. Let rest 5 minutes before slicing between bones into individual ribs.

Set up grill

Prepare a medium-low indirect heat zone on a gas or charcoal grill (target grate temperature ~275°F / 135°C). If using charcoal, bank coals to one side. Place a drip pan with 2 tablespoons apple cider vinegar and 2 tablespoons water beneath the indirect zone to add moisture.

Place ribs bone-side down over indirect heat. Close the lid and cook for 2 to 2½ hours, maintaining temperature near 275°F. Every 45 minutes, optionally baste the top lightly with a few teaspoons of the vinegar-water mixture to keep them moist.

Finish over direct heat

When ribs are tender and meat has pulled back from bones about 1/4–1/2 inch, move them to direct medium heat. Brush both sides with barbecue sauce and grill 2–3 minutes per side to caramelize the sauce, watching closely to prevent burning. Remove and rest 5 minutes before slicing between bones.

Slice between the bones into individual ribs. Serve with extra barbecue sauce on the side. Leftovers keep 3–4 days refrigerated in an airtight container and reheat covered in a 300°F (150°C) oven until warmed through.

Timing: oven and grill methods provided; choose one. The basting vinegar-water and sauce components are included in the cooking steps so every ingredient has a corresponding use.