Full Rack Ribs Combo Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If present, flip the rack bone-side up and use a small knife to loosen and remove the membrane from the back of the ribs for better flavor penetration and tenderness.

Make rub

In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard and cayenne. Mix thoroughly until even.

Rub and oil ribs: Brush both sides of the rack with olive oil to help the rub adhere. Generously apply the dry rub over both sides of the ribs, pressing so it forms an even coating. Let rest at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 4 hours for deeper flavor.

Prepare braising liquid: In a measuring cup or small bowl whisk together apple cider (or juice), chicken broth, apple cider vinegar, Worcestershire sauce and mustard until combined.

Set up roasting pan: Place a rack or crumpled foil as a rack inside a shallow roasting pan or rimmed baking sheet to lift the ribs above the liquid. Pour the braising liquid into the pan — it should cover the bottom 1/4 inch and not touch the meat directly when rack is in place.

Braise: Place the rubbed rack bone-side down on the rack in the pan. Cover tightly with aluminum foil (seal edges well to trap steam). Roast in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, or until the meat is tender and the bone ends are starting to show. Check once at about 2 hours — if liquid has nearly evaporated, add 1/4 cup more broth or apple juice.

Prepare glaze: In a small saucepan or microwave-safe bowl warm the BBQ sauce with honey and butter until glossy and combined. Keep warm over low heat or in the microwave on low power.

Glaze and caramelize: Remove ribs from oven and carefully discard foil. Transfer ribs to a baking sheet lined with foil or keep in the roasting pan if oven-safe. Brush a generous layer of the BBQ glaze over the top of the ribs. Increase oven temperature to 425°F (220°C) or preheat a hot grill. Return ribs to the oven uncovered for 8–12 minutes, or until the glaze is bubbly and slightly caramelized. For extra char, finish under a broiler for 1–2 minutes watching closely, or sear briefly on a hot grill grate.

Rest and slice: Remove ribs, tent loosely with foil, and rest 10 minutes. Slice between bones into individual ribs or into portions for serving.

Plate: Arrange ribs on a cutting board or platter. Spoon any remaining warmed glaze over the sliced ribs. Sprinkle chopped parsley and serve with lemon wedges on the side. Offer extra BBQ sauce.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently in a 325°F (160°C) oven covered with foil until warmed through, then brush with extra sauce.