Baby Back Ribs Recipe

Prep the ribs

Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs: slide a knife under the thin membrane at one end, loosen enough to get a paper towel, then pull it off in one piece. Pat ribs dry with paper towels.

Make the dry rub

In a bowl combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, brown sugar, dried oregano, and crushed red pepper flakes. Mix until evenly distributed.

Coat the ribs: Brush both racks lightly with olive oil, then rub the dry rub generously onto both sides of each rack, pressing to adhere. Let sit at room temperature for 20–30 minutes while you prepare the pan (or refrigerate up to overnight, covered, for stronger flavor).

Prepare braising liquid and pan

In a measuring cup combine apple cider vinegar, water, and the remaining lime juice and honey. Place a large rimmed baking sheet or roasting pan in the oven to preheat for 5 minutes. Line a separate baking sheet with foil and place a wire rack on top (or use a roasting rack).

Braise the ribs: Place rib racks bone-side down on the wire rack. Pour the apple cider vinegar + water mixture into the preheated rimmed pan (not under the racks) to create steam. Tent the racks loosely with foil and place them on the middle oven rack above the rimmed pan. Bake at 275°F (135°C) for 2 1/2 to 3 hours for tender ribs (internal temperature around 195–203°F when done and meat should pull back from bones).

Check for tenderness after 2 1/2 hours: a knife should slide between bones with little resistance. Remove foil for the last 20 minutes if you want the exterior slightly firmer before glazing.

Make the glaze

While ribs are finishing, combine ketchup, dark brown sugar, apple cider vinegar, soy sauce, hot sauce, ground cumin, smoked paprika, minced garlic, lime juice, and salt in a small saucepan. Bring to a low simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened. Taste and adjust balance (add more hot sauce or lime for brightness). Keep warm.

Glaze and broil (or grill finish): When ribs are tender, remove from oven and set oven to broil (or preheat grill to medium-high). Brush a generous layer of the Latin-style glaze over both sides of each rack. Place ribs under broiler or on grill for 3–5 minutes per side until glaze bubbles and caramelizes—watch carefully to avoid burning. Apply a second thin coat of glaze and let caramelize briefly for a glossy finish.

Rest and slice: Transfer glazed ribs to a cutting board and let rest 5 minutes. Slice between bones into individual ribs or cut into portions (half rack or full rack as ordered).

Plate and garnish: Serve ribs with prepared french fries. Spoon any remaining warmed glaze over the ribs, sprinkle chopped cilantro and serve lime wedges on the side for squeezing.

Notes on timing and servings: For a half-rack portion cook time is the same; reduce quantities of glaze and garnish accordingly. Leftover sauce keeps refrigerated up to 5 days.