Full Rack Recipe

Remove membrane

Preheat oven to 275°F (135°C). Pat the full rack of ribs dry with paper towels. On the bone side, locate the silver skin (membrane). Slide a blunt knife under the membrane at one end and lift to loosen. Grab the loosened edge with a paper towel for grip and pull the membrane off in one piece. Removing it allows the rub and heat to penetrate and yields more tender ribs.

Prepare rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Apply rub

Place the ribs bone-side down and sprinkle the rub evenly over both sides. Use your hands to press the rub into the meat, coating thoroughly. If time allows, wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight for deeper flavor. If proceeding immediately, let rest at room temperature 20–30 minutes while the oven finishes preheating.

Prepare pan and braise

Line a rimmed baking sheet or roasting pan with foil for easy cleanup. Place a wire rack in the pan if you have one; if not, set the ribs directly in the pan. Pour apple cider vinegar and apple juice (or water) into the bottom of the pan — these will steam and keep the ribs moist. Place the rack bone-side down on the rack or foil. Tent the ribs loosely with foil so steam can circulate but they won't dry out. Roast in the preheated 275°F (135°C) oven for 2.5 to 3 hours, until the meat is tender and pulls back from the bone ends by about 1/4 to 1/2 inch.

Butter and sauce finish

Remove ribs from oven and increase oven temperature to 400°F (200°C) or prepare a hot grill for finishing. Carefully remove the top foil tent. Brush the meat side with melted unsalted butter, then brush a generous layer of barbecue sauce over the meat. Return to oven (uncovered) or place on the hot grill over indirect/medium heat and cook 8–12 minutes, watching carefully until the sauce caramelizes but does not burn. For extra glossy finish, brush a second thin coat of sauce and heat 1–2 more minutes.

Rest and serve

Transfer the ribs to a cutting board and let rest 8–10 minutes so juices redistribute. Slice between the bones with a sharp knife or chef’s knife to create individual ribs. Garnish with chopped parsley if desired and serve with extra barbecue sauce on the side.