Bbq Baby Back Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. On the bone side, slide a small knife under the silver skin (membrane) at one end, lift it, then grip with a paper towel and pull the membrane off in one piece. Trim any excess fat or loose bits.

Apply binder

Mix the yellow mustard and 2 tablespoons apple cider vinegar. Lightly coat both sides of each rack with this mixture to help the dry rub adhere.

Season with salt and pepper

Evenly sprinkle the kosher salt and black pepper over both sides of the ribs and rub gently so they penetrate the surface.

Combine all dry rub ingredients (brown sugar, smoked paprika, sweet paprika, garlic powder, onion powder, cumin, dry mustard, coriander, and cayenne) in a bowl and stir until homogeneous.

Generously press the dry rub onto both sides of the ribs, making sure to cover edges and between bones. Use all or most of the rub to ensure a nice crust (bark) forms during cooking. Let the ribs sit at room temperature for 20–30 minutes while you prepare the pan and oven; or refrigerate up to overnight, covered, for deeper flavor (if refrigerating, bring to room temperature before cooking).

Prepare a roasting pan or rimmed baking sheet. Place a wire rack in the pan and pour apple juice, 1 tablespoon apple cider vinegar, and 1/2 cup water into the pan (not over the ribs), creating steam during cooking and keeping the ribs moist.

Place the rib racks bone-side down on the wire rack. Tent the ribs tightly with aluminum foil (shiny side toward the meat) to trap moisture. Bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, or until the meat is tender and has pulled back about 1/4 to 1/2 inch from the bone tips. Check after 2 hours; add a little more apple juice to the pan if it’s nearly dry.

Remove ribs from oven and increase oven temperature to 375°F (190°C) or prepare a medium-hot grill for finishing. Carefully remove the foil and transfer ribs to a baking sheet or place directly on the grill grates bone-side down.

Mix the barbecue sauce with honey or molasses and optional hot sauce. Using a brush or spoon, slather a generous coat of sauce on the meat side of the ribs. Return to the oven or grill and cook for 10–15 minutes until the sauce is glossy and beginning to caramelize. For extra char, flip the ribs meat-side down for 1–2 minutes over direct heat on the grill, watching closely to avoid burning.

Remove the ribs and let them rest on a cutting board for 10 minutes to allow juices to redistribute. Slice between the bones into individual ribs with a sharp knife.

Serve with additional warmed BBQ sauce on the side.