Baby Rack Ribs Recipe

Preheat and trim

Preheat the oven to 275°F (135°C). Remove the membrane from the bone side of each rib rack: slide a knife under the membrane at one end, lift to create a flap, grab with a paper towel and pull it off in one piece. Trim any large excess fat or ragged edges.

Make the rub

In a small bowl combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder, dry mustard, and cayenne pepper. Mix thoroughly so brown sugar is evenly distributed.

Season ribs

Pat the ribs dry with paper towels. Lightly brush both sides with neutral oil. Generously apply the rub to both sides of each rack, pressing to adhere. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours, covered).

Prepare pan and liquid

Line a large rimmed baking sheet or roasting pan with one sheet of heavy-duty foil for easier cleanup. Combine apple cider vinegar and water in a measuring cup. Place one cup of apple juice and divide the butter into four pieces ready for each rack wrap.

Wrap ribs tightly

Place each seasoned rack bone-side down on a double sheet of heavy-duty foil (one rack per double sheet). Sprinkle about 1/4 cup of the apple cider/water mixture inside each foil packet (or 1/2 cup apple juice as an alternative) and place one tablespoon of butter on top of the meat side of each rack. Seal the foil tightly to create a steam pocket. Place the wrapped racks on the prepared baking sheet.

Slow roast

Roast in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, until meat is very tender and pulling away from the bones. Check after 2 hours: if still firm, continue roasting and check every 20–30 minutes. The internal texture should be tender but not completely falling apart (you want them to hold together for glazing).

Make the glaze

While ribs roast (about 20 minutes before they're done), combine the prepared barbecue sauce, honey, apple cider vinegar, Worcestershire, and hot sauce in a small saucepan. Warm over medium-low heat, stirring, until smooth and slightly reduced, 6–8 minutes. Taste and adjust sweetness or acidity as desired.

Unwrap and glaze

Carefully open the foil packets and transfer racks meat-side up to a baking sheet lined with foil or a foil-lined cast-iron skillet. Brush a generous layer of glaze over the meat. Increase oven temperature to 375°F (190°C) or preheat a broiler. Return the glazed racks to the oven for 10–12 minutes at 375°F, or broil 3–4 minutes, just until the glaze is bubbling and beginning to caramelize. Watch closely to avoid burning.

Second glaze (optional)

Remove racks, brush another thin coat of glaze, and return for an additional 3–5 minutes if you want a thicker sticky coating.

Rest and serve

Let the ribs rest for 5–10 minutes after removing from the oven to allow juices to redistribute and the glaze to set. Slice between the bones into individual ribs, sprinkle with chopped parsley if using, and serve with extra warm barbecue sauce on the side.