Baby Back Ribs Recipe

Prepare ribs

Preheat the oven to 275°F (135°C). Pat the ribs dry with paper towels. If the membrane is still on the bone side, slide a small knife under it at one end, grab it with a paper towel, and pull it off to remove the silver skin.

Combine the dry rub ingredients: in a bowl mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin and cayenne (if using). Stir until evenly blended.

Lightly coat both sides of the ribs with the olive oil to help the rub adhere. Generously apply the dry rub on both sides of each rack, pressing it into the meat. Let the rubbed ribs rest at room temperature for 20–30 minutes, or refrigerate covered for up to 4 hours for deeper flavor (if refrigerating, bring to room temperature before cooking).

Prepare a roasting pan or rimmed baking sheet. Line with foil for easier cleanup. Place a wire rack in the pan if available and arrange the ribs bone-side down on the rack. If you don’t have a rack, place ribs directly on the foil.

Mix apple cider vinegar and water and pour into the bottom of the pan (this creates steam and keeps ribs moist). Tent the ribs tightly with aluminum foil, sealing the edges so steam stays inside.

Bake in the preheated 275°F oven for 2.5 to 3 hours, until the meat is tender and the edges of the bones are exposed about 1/4 to 1/2 inch. The ribs should be tender but not falling apart — they should bend and the meat should pull back from the bones.

Carefully remove the ribs from the oven and discard the foil. Increase oven temperature to 400°F (or preheat a medium-high grill to about 400°F).

In a small bowl, combine the barbecue sauce, honey (if using) and softened butter (if using). Brush a generous layer of sauce on both sides of the ribs.

Place ribs under the broiler on high about 6–8 inches from heat for 3–5 minutes per side until the sauce is sticky and slightly caramelized, watching carefully to avoid burning. Alternatively, place the ribs on the preheated grill and cook 2–4 minutes per side, turning and basting once until caramelized and slightly charred at the edges.

Remove ribs from heat and let rest for 5–10 minutes. Slice between the bones into individual ribs and serve with additional barbecue sauce on the side.