Baby Back Ribs Recipe

Preheat and clean

Preheat the oven to 275°F (135°C). If using a grill, preheat for indirect medium-low heat (about 275–300°F). Pat ribs dry with paper towels.

If not already removed, flip each rack bone-side-up and use a small knife to loosen the membrane at one end. Grab the membrane with a paper towel and pull it off in one strip. Trim any excess fat or loose bits.

Lightly coat both sides of each rack with the mustard or olive oil to act as a binder for the dry rub.

Combine all Dry Rub ingredients in a bowl and mix thoroughly to break up any brown sugar lumps.

Generously rub the spice mix onto both sides of each rack, pressing it into the meat. Be sure to coat edges and the bone ends. Let the rubbed ribs sit at room temperature for 20–30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring back to room temp before cooking).

Prepare pan and wrap

Place each rack, meat-side-up, on a large sheet of aluminum foil. Pour about 1/2 cup of apple juice or water into the bottom of each foil bed (this creates steam and keeps ribs moist). Tightly wrap each rack in foil so no steam escapes. Place the wrapped racks on a rimmed baking sheet.

Bake in the preheated oven for 2.5 to 3 hours for tender-but-not-falling-apart ribs. For fall-off-the-bone, increase baking time to 3 to 3.5 hours. Check for doneness after 2.5 hours by carefully unwrapping (watch steam) and testing a bone — the meat should have pulled back about 1/4–1/2 inch from the ends and a fork should insert with little resistance.

If using a smoker or charcoal/wood grill set up for indirect heat, place the ribs bone-side-down on the cool side with a drip pan of apple juice/water beneath. Maintain temperature at 225–275°F (107–135°C). Smoke for 3 to 4 hours until meat has pulled back from bones and is tender. Wrap in foil with a splash of apple juice for an additional 30–60 minutes if you want more tenderness (the 3-2-1 concept can be adapted for baby backs: 3 hours unwrapped, 2 hours wrapped, 1 hour sauced).

While ribs finish, make the sauce: Combine all Sauce ingredients in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until slightly thickened. Taste and adjust sweetness, acidity, or heat as desired. Remove from heat.

When ribs are tender, unwrap them and place meat-side-up on a baking sheet or grill grate. Brush a generous layer of sauce over the ribs. If using oven, set broiler to high or increase oven to 425°F (220°C). Broil or grill for 3–6 minutes, watching carefully, until the sauce caramelizes and becomes sticky. For a deeper glaze, repeat brushing and broiling once more.

Remove ribs from heat and let rest 10 minutes. Slice between the bones into individual portions. Garnish with chopped parsley and serve with lemon wedges if desired.

Serve ribs hot with extra sauce on the side. Leftovers keep covered in the refrigerator for 3–4 days. To reheat, cover with foil and warm in a 300°F (150°C) oven until heated through, then brush with sauce and broil briefly to refresh glaze.

For long-term storage, freeze cooked ribs in airtight containers up to 2 months. Thaw overnight in the refrigerator before reheating.