Petite-rack Baby-back Ribs Recipe

Trim and prep

Remove ribs from packaging and pat dry with paper towels. If present, peel off the silver skin (membrane) from the bone side: slide a small spoon handle under the membrane to loosen, grab with a paper towel and pull it away in one piece.

Make the dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard and brown sugar. Mix thoroughly so spices and sugar are evenly distributed.

Season ribs

Brush both racks lightly with the neutral oil to help the rub adhere. Massage the dry rub evenly onto both sides of each rack, pressing gently so it sticks. Let the seasoned racks sit at room temperature for 20–30 minutes while you prepare the grill (or refrigerate up to 2 hours for deeper flavor; bring back to room temp before cooking).

Make the glaze

Combine ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, hot sauce, honey and water in a small saucepan. Stir to combine and bring to a gentle simmer over medium-low heat. Cook 4–6 minutes until slightly thickened, stirring occasionally. Remove from heat and set aside; keep warm or return to low heat when ready to baste.

Prepare a two-zone fire on a gas or charcoal grill: one side medium-high heat (direct) and the other side medium-low or no coals (indirect). Aim for a grill temperature of about 300–325°F (150–160°C) over the indirect zone. If using a gas grill, light one burner and leave the other off to create indirect heat.

Sear then cook indirectly: Place the racks bone-side down over the direct-heat side for 2–3 minutes to develop light color and caramelization, watching carefully to avoid flare-ups. Then move the racks to the indirect side bone-side down. Close the lid and cook for 45–55 minutes until the meat is tender and has pulled back from the bone ends by about 1/4–1/2 inch. Maintain grill temp as steady as possible; add coals or adjust burners in 10–15 minute intervals as needed.

Baste and glaze: During the last 10–12 minutes of cooking, start basting the racks with the prepared glaze every 3–4 minutes. Apply a thin layer, close the lid and allow glaze to set. Repeat 2–3 times to build a sticky exterior and avoid burning by keeping basting intervals brief and glaze thin.

Check for doneness: Ribs are done when they are tender, the internal near-bone connective tissue has softened, and the meat pulls back from the bones. An instant-read thermometer inserted into the meat between bones should read about 190–203°F (88–95°C) for tender ribs, but doneness is best judged by bend and pull-back.

Rest and finish: Transfer racks to a cutting board and let rest for 10 minutes. During rest, glaze will set and juices redistribute. Optionally brush one more thin coat of glaze before cutting.

Cut and garnish: Using a sharp knife, slice between the bones to separate ribs into individual portions. Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side for a bright finish. Serve hot off the grill.