Rob's Baby Back Rib Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. If the membrane (silverskin) is present on the bone side, slide a knife under one edge and pull it off (use a paper towel for grip). Trim any excess fat.

Make the rub

In a small bowl, combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne (if using). Mix thoroughly.

Generously coat both sides of the ribs with the rub, pressing it into the meat. Let the rubbed ribs sit at room temperature while you prepare the braising liquid (about 20–30 minutes).

Assemble braising pan

In a large roasting pan or a deep baking dish just big enough for the ribs, pour in the chicken stock, apple cider vinegar, and apple juice. Nestle the halved onion, smashed garlic cloves, thyme sprigs, and bay leaf into the liquid.

Place the ribs bone-side down into the pan, curving them if needed so they fit snugly. The liquid should come up to but not cover the meat — about 1/3 to 1/2 up the sides of the ribs. If needed, add a little more stock or apple juice.

Cover the pan tightly with aluminum foil (or a tight-fitting lid). Bake in the preheated 300°F oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bone by about 1/4–1/2 inch. Start checking at 2 hours.

Every 30–40 minutes, carefully remove ribs and baste/spritz the meat with the reserved apple cider or apple juice to keep them moist. Re-cover and continue braising.

Cook aromatics

While ribs braise (start sauce about 45–60 minutes before ribs are done), melt butter in a medium saucepan over medium heat. Add the finely diced onion and cook 6–8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook another 30 seconds until fragrant.

Build sauce

Stir in ketchup, brown sugar, apple cider vinegar, whiskey, Worcestershire sauce, Dijon, liquid smoke (if using) and hot sauce. Bring to a gentle simmer, then reduce heat to low.

Simmer the sauce uncovered on low for 12–15 minutes, stirring occasionally, until slightly thickened and glossy. Taste and season with salt and pepper. If you prefer a smoother sauce, use an immersion blender for 10–15 seconds or strain through a fine-mesh sieve.

Keep sauce warm until ready to glaze the ribs. Reserve about 1/2 cup for serving.

Glaze and crisp (optional)

When ribs are tender from braising, remove them carefully from the pan and place on a foil-lined baking sheet, meat-side up. Preheat broiler (or grill) to high. Brush a generous layer of Rob's Whiskey BBQ sauce over the top of the ribs. If broiling, place ribs 6–8 inches from broiler element and broil 3–5 minutes until sauce caramelizes and edges darken — watch closely to avoid burning. For a grill finish, place ribs over medium-high direct heat for 3–5 minutes, turning once and basting, until nicely charred and sticky.

If you want a thicker, stickier glaze, brush on another layer of sauce and return to broiler/grill for an additional 1–2 minutes.

Rest and serve

Let ribs rest 5 minutes after glazing. Slice between the bones into individual portions. Garnish with chopped parsley if desired and serve with reserved extra BBQ sauce on the side. Provide napkins — these are delightfully messy.