Baby Back (pork) Ribs Recipe

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, dry mustard and cayenne (if using). Whisk thoroughly to break up any clumps and ensure an even blend.

Taste a tiny pinch of the rub (optional) to check balance — it should be sweet, savory, and slightly smoky. Adjust salt or sugar if desired.

Prepare ribs

Preheat oven to 275°F (135°C). If using a grill or smoker, preheat to maintain a steady 225–275°F (107–135°C). Remove ribs from packaging and pat dry with paper towels.

Remove membrane

Flip the racks bone-side up. Slide a butter knife under the thin silver membrane on the bone side and lift a corner. Grip the membrane with a paper towel and pull it off in one piece. Removing it improves tenderness and allows rub to penetrate.

Apply binder and rub

Brush both sides of each rack with the mustard or lightly coat with olive oil — this acts as a binder to help the rub adhere. Generously sprinkle the dry rub over the meat side and bones, pressing gently to adhere. Coat both sides, using all or most of the rub depending on taste.

Rest before cooking

Let the rubbed racks sit at room temperature for 20–30 minutes while the oven or smoker reaches temperature. Alternatively, wrap in plastic and refrigerate for up to overnight for deeper flavor (bring back to room temp before cooking).

Low-and-slow cook (oven method)

Place each rack meat-side up on a rimmed baking sheet or in a shallow roasting pan. Cover tightly with aluminum foil (foil should be sealed to create a moist environment). Bake at 275°F (135°C) for 2.5–3 hours, until the meat is tender and has pulled back from the bone ends by about 1/4"–1/2".

Low-and-slow cook (smoker/grill method)

Place ribs bone-side down on the smoker or indirect side of a grill. Maintain 225–275°F (107–135°C). After 2–2.5 hours wrap each rack tightly in foil with 1/4 cup apple juice added into the packet (this steams and tenderizes). Continue cooking for another 1–1.25 hours, then unwrap and continue unwrapped for 15–30 minutes to set the bark.

Spritzing

Every 30–45 minutes during the unwrapped portion of cooking, lightly spritz the ribs with apple juice to maintain moisture and add subtle sweetness. Do not oversaturate the rub — short spritzes are enough.

Check doneness

Ribs are done when the meat is tender and pulls back from the bones slightly; a probe or fork should meet little resistance and meat should feel tender but not falling apart. Internal temperature near the thickest part is typically 190–205°F (88–96°C) for optimum tenderness.

Apply sauce (optional)

If using finishing sauce, brush a thin, even layer of barbecue sauce (mixed with apple cider vinegar and honey if using) on the meat side during the last 10–15 minutes of cooking, then return ribs to heat just long enough to set the glaze — avoid long high-heat exposure so sauce doesn’t burn.

Rest and slice

Remove ribs from oven, grill, or smoker. Tent loosely with foil and rest for 10 minutes. Transfer to a cutting board and slice between the bones into individual ribs using a sharp knife. Serve immediately with extra sauce on the side.

Combine barbecue sauce, apple cider vinegar and honey or maple syrup in a small saucepan. Warm gently over low heat until combined and slightly thickened, about 3–5 minutes. Taste and adjust acidity or sweetness as desired. Use to glaze ribs in final cooking minutes or serve on the side.