Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. Flip racks bone-side up and use a small knife to loosen and peel off the silver skin (membrane) from the back of the ribs; discard membrane. Trim any large excess fat.

Season

Lightly season both sides of the ribs with kosher salt and freshly ground black pepper, rubbing it in evenly.

Make rub

In a small bowl combine brown sugar, paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Mix thoroughly so there are no lumps.

Apply rub

Evenly coat both sides of the ribs with the dry rub, pressing it gently into the meat so it adheres. For best flavor, wrap the rubbed ribs tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight. If short on time, proceed immediately.

Bake low and slow

Remove ribs from refrigerator (if chilled) and let sit at room temperature for 20 minutes. Place ribs bone-side down on a rimmed baking sheet lined with aluminum foil. Cover the ribs tightly with another sheet of foil to create a sealed packet. Bake in the preheated 275°F oven for 2 to 2.5 hours for very tender ribs (timing depends on thickness). Ribs are done when a toothpick slides into the meat between bones with little resistance and the meat has pulled back slightly from the bone ends.

Prepare glaze

While ribs bake (during the last 20 minutes), in a small saucepan combine apple cider vinegar, honey, barbecue sauce, and unsalted butter. Warm over low heat, stirring until butter melts and ingredients are combined. Simmer gently for 3–5 minutes to thicken slightly, then remove from heat.

Glaze and broil (or grill finish)

When ribs are tender, remove from oven and carefully discard top foil. Brush a generous layer of the warm glaze over the top of the ribs. Option A (broil): Preheat the broiler on high, place baking sheet under broiler 4–6 inches from heat and broil 2–4 minutes until glaze is caramelized and bubbling—watch closely to avoid burning. Option B (grill): Alternatively, transfer ribs to a preheated medium-high grill and sear 2–3 minutes per side, basting with glaze, to get charred edges. Remove when glaze is sticky and slightly caramelized.

Rest and slice

Let glazed ribs rest 5 minutes. Using a sharp knife, cut between the bones into individual ribs. Spoon any accumulated glaze from the pan over the sliced ribs.

Plate ribs, brush with extra BBQ sauce if desired, and garnish with chopped fresh parsley. Serve hot with your favorite sides.