Full Rack Of Baby Back Ribs Recipe
Make Full Rack Of Baby Back Ribs Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs & Brine
Dry Rub
Sauce & Finish
Optional Serving
Method
Ribs & Brine
- 1
Trim and prepare ribs
Remove ribs from packaging and pat dry with paper towels. If the membrane (silver skin) is still attached to the bone side, slide a small knife under an edge to loosen it, then grab with a paper towel and pull it off in one piece.
- 2
Make brine
In a container large enough to hold the rack, combine 8 cups cold water, 2 tbs kosher salt, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp whole black peppercorns and 2 bay leaves. Stir until salt and sugar mostly dissolve.
- 3
Brine the ribs (optional but recommended)
Submerge the ribs in the brine, weigh them down if necessary, cover and refrigerate for 2 hours (or up to 4 hours). Brining adds moisture and seasoning but can be skipped if short on time.
- 4
Rinse and dry
After brining, remove ribs, discard brine, rinse the ribs briefly under cold water, and thoroughly pat dry with paper towels. Let sit at room temperature for 20–30 minutes while you prepare the rub and preheat oven or grill.
Dry Rub
- 5
Mix dry rub
In a small bowl combine 2 tbsp paprika, 2 tbsp brown sugar, 1.5 tsp coarse kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dry mustard and 1/4 tsp cayenne. Stir until uniform.
- 6
Apply rub
Sprinkle the dry rub evenly over both sides of the rack of ribs. Use your hands to press the rub into the meat so it adheres. Let the rubbed ribs rest for 10–15 minutes to allow flavors to penetrate while you preheat your cooking method.
Cook (Oven or Grill) — choose one method
- 7
Oven method (low and slow)
Preheat oven to 275°F (135°C). Place the rubbed ribs bone-side down on a large sheet of heavy-duty foil (or two sheets), fold up the edges to create a sealed packet. Add a small splash (about 2 tbsp) of apple juice or water inside the packet for steam if desired. Seal tightly and place on a rimmed baking sheet. Bake for 2.5 to 3 hours, until the meat pulls back 1/4–1/2 inch from the ends of the bones and a probe inserted between bones meets little resistance (internal temp near 195°F–203°F for fall-off-the-bone; target about 190°F–195°F if you want some chew).
- 8
Grill method (indirect, two-zone)
Set up grill for indirect heat with temperature around 275°F–300°F. Place the rubbed ribs bone-side down on the cool side of the grill. Close lid and cook for about 2–2.5 hours until meat pulls back from bones and reaches desired tenderness. Optionally add wood chips for smoke flavor. Maintain steady temp and avoid direct flame under the ribs.
- 9
Check doneness
Use visual cues (meat pulling back from bone ends) and a probe/tenderness test. Properly cooked ribs will bend easily and the meat will feel tender but not mushy if you prefer a sliceable result.
Sauce & Finish
- 10
Prepare finishing sauce
In a small saucepan over low heat combine 3/4 cup barbecue sauce, 1 tbsp honey, 1 tsp apple cider vinegar and 1 tbsp unsalted butter. Warm until butter melts and sauce is glossy, stirring occasionally. Taste and adjust (more honey for sweetness, more vinegar for tang).
- 11
Glaze the ribs
When ribs are cooked to desired tenderness, remove from oven or grill and carefully open foil packet if using oven. Brush both sides generously with the warmed barbecue glaze. For a tacky, caramelized finish, place ribs under a hot broiler for 2–4 minutes (watch closely) or return to the hot side of the grill for 5–7 minutes, turning and basting once, until sauce is caramelized and slightly sticky.
- 12
Rest and serve
Transfer ribs to a cutting board and let rest 5–10 minutes to allow juices to redistribute. Slice between bones into individual ribs. Garnish with chopped parsley and serve with lemon wedges or extra sauce on the side.