Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from refrigerator and pat dry with paper towels. Flip each rack bone-side up and use a small knife to loosen and peel away the membrane from the back of the ribs; discard membrane.

Apply binder and rub

Lightly coat both sides of each rack with the yellow mustard; this acts as a binder and will mellow during cooking. Evenly sprinkle 1 tsp kosher salt and 0.5 tsp black pepper over each rack (from the ribs ingredients) and then apply the roasted chili dry rub (see Dry Rub section) in an even layer, pressing gently so it adheres.

Low-and-slow roast

Place each rack meat-side up on a rimmed baking sheet or in a roasting pan. Pour 1 cup apple juice into the pan (to create moisture). Cover each rack tightly with aluminum foil to create a steamy environment. Roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch. Internal temperature should be around 190–203°F (88–95°C) for tender ribs.

Optional spritzing

Every 60 minutes during roasting, carefully lift foil and spritz or brush the exposed meat with apple juice to maintain moisture. Re-seal foil and continue roasting.

Rest before saucing

Remove ribs from oven and carefully discard foil. Increase oven temperature to 400°F (205°C) or preheat a grill to medium-high. Let ribs rest uncovered for 10 minutes while preparing sauce and finishing.

In a small bowl combine smoked paprika, ancho chile powder, chipotle powder, ground cumin, ground coriander, light brown sugar, granulated sugar, garlic powder, onion powder, sea salt, ground white pepper, and dry mustard. Whisk thoroughly to break up any clumps and ensure an even mixture. Taste a tiny pinch to check balance (it should be smoky, mildly sweet and warm). Set aside.

Sauté aromatics

In a small saucepan over medium heat, warm the vegetable oil. Add the finely chopped onion and cook until translucent and soft, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build sauce

Add ketchup, apple cider vinegar, molasses, Dijon mustard, Worcestershire sauce, light brown sugar, smoked paprika, minced chipotle (if using) and hot sauce (if using) to the saucepan. Stir to combine, bring to a gentle simmer, then reduce heat to low.

Simmer and finish

Simmer uncovered on low for 10–12 minutes, stirring occasionally, until thickened slightly. Season with salt and black pepper. Taste and adjust acidity or sweetness as needed (add a splash more vinegar to brighten, or a teaspoon more sugar to sweeten). Remove from heat and let cool slightly before using. Reserve about 1/2 cup for serving.

Glaze and crisp

Brush a generous layer of the house BBQ sauce over the top of each rack. Place the racks back in the oven at 400°F (205°C) or on the grill over direct heat for 8–12 minutes, watching carefully and turning once so sauce sets and develops slight caramelization but does not burn.

Rest and slice

Remove ribs from heat and let rest 5 minutes. Transfer to a cutting board and slice between bones into individual portions. Sprinkle with chopped parsley if desired.

Serve

Serve ribs hot with extra reserved BBQ sauce on the side and lemon wedges if using.