Full Rib Dinner Recipe

Trim and prepare

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. Flip the racks bone-side up and peel off the membrane (silver skin) from the back by sliding a butter knife under the membrane to loosen it, then grab with a paper towel and pull it off.

Apply dry rub

Combine all Dry Rub ingredients in a bowl and whisk until evenly mixed. Lightly coat each rack of ribs with a thin layer of neutral oil (optional) then generously rub the dry rub mixture over both sides of the ribs, pressing gently so it adheres. Let the ribs rest at room temperature for 30 minutes or refrigerate uncovered for up to 4 hours for better bark formation.

Prepare for low-and-slow cooking

Place a wire rack on a rimmed baking sheet or use a roasting pan. Arrange the rib racks bone-side down (meaty side up) on the rack, leaving space between racks for airflow. Cover the ribs tightly with aluminum foil, sealing the edges to create a steam pocket.

Bake slowly

Bake in the preheated 275°F (135°C) oven for 2 to 2.5 hours for 10–12 bone racks (check at 2 hours). The ribs are ready for the next step when the meat has shrunk back from the bones about 1/4 to 1/2 inch and a toothpick slides easily between the bones.

Baste during cooking (optional)

Every 45 minutes while baking, carefully open the foil and brush the ribs with the Basting Sauce (mix the apple cider vinegar, apple juice/water and melted butter). Re-seal the foil and continue baking. This adds moisture and flavor but is optional if you prefer a firmer bark.

Make the glaze

While ribs are finishing in the oven, combine all Finishing Sauce ingredients in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (add more brown sugar for sweetness or hot sauce for heat). Keep warm.

Uncover and glaze

When ribs have finished the low-and-slow bake and are tender, remove the foil and increase oven temperature to 400°F (205°C) or prepare a hot grill. Brush a generous layer of the glaze over the meaty side of the ribs.

Caramelize the glaze

Return the ribs to the oven uncovered for 8–12 minutes at 400°F (205°C), or place them over indirect heat on the grill and finish over direct medium-high heat for a few minutes per side, basting once more, until the glaze is tacky and slightly caramelized. Watch closely to avoid burning.

Remove ribs from oven or grill and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes to allow juices to redistribute.

Slice between the bones into individual portions (10–12 bones yields full dinner). Sprinkle with chopped parsley and serve with lemon wedges on the side. Serve additional glaze for dipping.