Baby Back Ribs (pork) Recipe

Remove ribs from packaging and pat dry with paper towels. If the membrane (thin silver skin) is still attached to the bone side, slide a small knife under one corner to loosen it, then grab it with a paper towel and pull it off in one piece.

Trim any excess fat or loose bits so the rack lies flat. Leave the ribs whole (half rack as ordered) or cut into smaller sections if desired for easier handling.

Lightly season both sides of the ribs with kosher salt and freshly ground black pepper, rubbing to adhere.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix thoroughly until uniform.

Generously rub the dry mix over both sides of the ribs, pressing it into the meat so it adheres. Let the seasoned ribs rest at room temperature for 20–30 minutes, or refrigerate for up to 4 hours (covered) to let flavors penetrate—if refrigerating, allow 20 minutes at room temperature before cooking.

Preheat and prepare pan

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack inside the pan if available; otherwise place ribs directly on the foil with the bone side down.

Place the ribs bone-side down on the rack or foil. In a small bowl, mix apple cider vinegar and water. Brush or drizzle this mixture lightly over the meat side of the ribs to add moisture during cooking.

Cover the ribs tightly with a sheet of foil (shiny side in) so steam is trapped; crimp edges of the foil to seal. Bake in the preheated oven for 2 to 2 1/2 hours for a half rack, or until the meat is tender and has pulled back from the ends of the bones by about 1/4–1/2 inch.

Carefully remove the pan from the oven and keep the ribs covered. Increase oven temperature to 400°F (200°C) if finishing in the oven, or prepare a hot grill for finishing (medium-high heat).

Uncover the ribs and brush the meat side with 2 tablespoons of barbecue sauce. If using butter, dot the meat with the unsalted butter before saucing for extra gloss. Return uncovered ribs to the oven for 10–15 minutes until sauce is set and edges begin to caramelize, or place on the hot grill for 3–5 minutes per side to char and set sauce—watch closely to avoid burning.

Remove ribs from heat and let rest for 5–10 minutes. Brush with remaining 1 tablespoon barbecue sauce if desired for extra flavor and serve.