Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Pat the half rack of baby back ribs dry with paper towels. Using a knife, loosen and peel off the membrane from the bone side of the ribs (this helps tenderize and lets rub penetrate).

Season ribs

Combine kosher salt and freshly ground black pepper and sprinkle evenly on both sides of the rack, rubbing lightly. This base seasoning ensures the dry rub layers well.

Make and apply dry rub

In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin and cayenne pepper. Stir until evenly mixed. Pat the ribs dry again if needed, then massage the rub onto both sides of the ribs in an even layer, pressing it into the meat. Let sit at room temperature for 30 minutes (or refrigerate overnight, wrapped).

Roast low and slow

Place the ribs bone-side down on a rimmed baking sheet lined with foil (or in a shallow roasting pan). Roast uncovered in the preheated 275°F (135°C) oven for 2 hours 30 minutes to 2 hours 45 minutes, until the meat has pulled back from the bones about 1/4–1/2 inch and is tender but not falling completely off the bone.

Make glaze

While the ribs cook, whisk together the BBQ sauce, apple cider vinegar, honey and Worcestershire sauce in a small saucepan. Warm gently over low heat just to combine flavors; remove from heat and keep warm.

Foil and glaze

After initial roast (2hr30–2hr45), remove ribs from oven and brush a generous layer of the glaze on the meat side. Tightly tent the ribs with foil and return to the oven for 25–30 minutes to let flavors meld and meat relax.

Caramelize finish

Unwrap the foil and brush with another layer of glaze. To caramelize, either transfer ribs to a hot preheated grill for 3–5 minutes per side, or set the oven to broil and broil 2–4 minutes until the glaze bubbles and darkens — watch carefully to avoid burning. Rest the ribs 5–10 minutes before slicing between bones.

Render bacon and aromatics

While ribs are in the oven, place a medium skillet over medium heat. Add diced bacon and cook until crispy, 6–8 minutes. Remove most bacon fat, leaving roughly 1 tablespoon in the pan. Add the diced yellow onion and cook in the bacon fat until softened, 3–4 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Combine beans

Add the drained beans to the skillet with the onion and garlic. Stir in ranch dressing, brown sugar, ketchup, Dijon mustard and apple cider vinegar. Add the crispy bacon back in. Simmer gently over low heat for 8–10 minutes so flavors meld and sauce thickens slightly. Taste and season with kosher salt and black pepper as needed.

Keep warm on low until ready to plate. If the beans get too thick, stir in a tablespoon or two of water to loosen.

Cook potatoes

Place Yukon Gold potatoes (whole or halved if large) in a pot and cover with cold water and 1/2 tsp salt. Bring to a simmer and cook until tender when pierced with a fork, 12–15 minutes. Drain and let cool slightly.

Assemble salad

While potatoes cool, peel (if desired) and chop them into bite-sized pieces. Peel and chop the hard-boiled eggs. In a bowl combine mayonnaise, Dijon mustard, diced celery, chopped dill pickle, diced red onion and chopped parsley. Add potatoes and eggs, toss gently to coat. Season with kosher salt and black pepper to taste. Chill or hold at cool room temperature until serving.

Prepare onions

Trim the ends of the large sweet onion, slice it very thinly into rings, then separate the rings into individual strands so they form loose 'tumbleweed' clumps. Pat dry lightly with paper towels to remove excess moisture.

Make batter

In a large bowl whisk together all-purpose flour, cornmeal, smoked paprika, garlic powder, baking powder and kosher salt. Gradually whisk in cold sparkling water (or cold beer) to make a slightly thick dipping batter that will cling to onion strands — it should be pourable but coat well.

Fry onions

Heat vegetable oil in a deep, heavy skillet or Dutch oven to 350°F (175°C) (or heat until a small bit of batter sizzles on contact). Working in batches, toss onion strands in the batter to coat and carefully lower clumps into the hot oil. Fry until golden brown and crispy, about 2–3 minutes per batch, turning once. Remove to a paper-towel-lined tray and season immediately with a pinch of kosher salt. Keep warm in a low oven (200°F / 95°C) if needed and fry remaining batches.

Slice the rested ribs between the bones. Plate a portion of ranch beans and a scoop of potato salad alongside 3–4 rib bones (or as desired). Top the ribs with a final drizzle or brush of the warmed BBQ glaze. Pile a small nest of the fried tumbleweed onions on top of the ribs or to the side for crunch. Garnish with chopped parsley if desired and serve immediately.