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Ingredients
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Ribs & Rub
Moisture & Finish
Method
Ribs & Rub
- 1
Prep the ribs
Preheat your oven to 275°F (135°C). Remove the ribs from packaging and pat dry with paper towels. If the membrane (silver skin) is still attached on the bone side, slide a small spoon or your fingers under one edge to loosen it, then grip with a paper towel and pull it off in one piece.
- 2
Trim and portion
Trim any large excess fat or hanging bits. If the rack is larger than desired, cut the rack into two shorter racks (about 4–6 bones each) so they fit comfortably in your baking dish or sheet.
- 3
Make the dry rub
In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir until evenly blended.
- 4
Apply the rub
Sprinkle the rub evenly over both sides of the ribs, pressing gently so it adheres. Place the ribs bone-side down in a large baking dish or on a foil-lined rimmed baking sheet. Let rest at room temperature for 20–30 minutes while the oven finishes preheating (or refrigerate for up to 2 hours for deeper flavor, bringing back to room temp before cooking).
Moisture & Finish
- 5
Add moisture before roasting
Pour 1/4 cup apple cider vinegar and 1/2 cup water into the bottom of the baking dish around the ribs (not over the rub). This will create steam and keep the ribs moist. Tightly tent the ribs with aluminum foil, sealing the edges to trap steam.
- 6
Slow-cook in the oven
Place the covered ribs on the middle rack and roast at 275°F (135°C) for 2 to 2 1/2 hours, until the meat is tender and has pulled back from the bones about 1/4–1/2 inch. Check once around 2 hours: a toothpick or skewer should slide into the meat with little resistance.
- 7
Prepare finishing glaze
When ribs are nearly done, melt 2 tablespoons unsalted butter and stir into 1/2 cup barbecue sauce in a small bowl. This thins and enriches the sauce for glazing.
- 8
Glaze and caramelize
Carefully remove foil. Brush the barbecue-butter sauce evenly over the top of the ribs. For a sticky, caramelized finish, increase oven temperature to 425°F (220°C) and return the ribs, uncovered, for 8–12 minutes, watching closely so the sauce doesn’t burn. Alternatively, you can broil on high for 3–4 minutes, rotating the pan and watching constantly until edges caramelize.
- 9
Rest and serve
Remove ribs from oven and let rest 5–10 minutes. Slice between the bones into individual portions and serve hot with any extra sauce passed on the side if desired.