Baby Back Ribs Recipe

Trim and remove membrane

Preheat oven or smoker to 275°F (135°C). Rinse ribs and pat dry with paper towels. On the bone side, slide a small knife under the silvery membrane along the length of the rack, then grab with a paper towel and pull to remove. Trim any excess fat or loose bits.

Apply binder and season

Lightly rub yellow mustard (or a thin coat of neutral oil) all over both sides of each rack — this helps the dry rub adhere but will not add a mustard taste. Season both sides with kosher salt and freshly ground black pepper, then let sit while you prepare the rub (10 minutes).

In a medium bowl, combine brown sugar, paprika, smoked paprika (if using), garlic powder, onion powder, ground cumin, mustard powder, chili powder, cayenne, and dried oregano. Mix until uniform. Generously apply the dry rub to both sides of each rack, massaging it into the meat so there are no large clumps. Let the seasoned ribs rest at room temperature for 20–30 minutes or refrigerate uncovered for up to 2 hours to dry the surface (this helps form a better bark).

If using a smoker

Preheat smoker to 225–250°F (107–121°C). Place soaked wood chips on coals or in the smoker box. Put ribs bone-side down on the grates. Smoke for 3 hours, spritzing or mopping with a mixture of apple cider vinegar and apple juice every 45–60 minutes to maintain moisture and flavor. After 3 hours, check for color and bark formation.

If using an oven

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil. Place the racks bone-side down on the sheet; to keep them moist, you can add a shallow pan with 1 cup hot water beside the ribs. Bake uncovered for 2 hours, then tightly tent each rack with aluminum foil (seal edges) and continue baking for another 1–1.25 hours, or until the meat is tender and pulls back from the bone 1/4–1/2 inch.

Notes on doneness: Ribs are done when the meat is tender but still slightly springy, and a toothpick inserted between bones meets little resistance. Internal temperature typically reads 195–203°F (90–95°C) for fall-off-the-bone tenderness, but rely on feel and bone pullback rather than temp alone.

Mop during cooking

If smoking, continue to mop/spritz every 45–60 minutes with a mixture of equal parts apple cider vinegar and apple juice. If using oven method, you can brush the mop lightly once when you tent the ribs.

Glazing and final caramelization

About 15–20 minutes before the ribs are done, melt butter and whisk it with 1 cup barbecue sauce and honey or maple syrup. Brush a generous coat of this glaze onto both sides of each rack. Increase smoker temperature slightly or set oven to 350°F (175°C) and return ribs, uncovered, for 10–15 minutes to caramelize the sauce. Watch carefully to avoid burning; the sauce should be sticky and slightly charred at the edges.

After removing, let the ribs rest 10 minutes, then slice between the bones into individual ribs. Garnish with chopped parsley and serve with extra barbecue sauce on the side.