Baby Back Ribs Recipe

Make the dry rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne. Whisk until evenly blended and no large clumps remain.

Prepare the ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If the membrane is still attached to the bone side, slide a knife under the membrane at one end, grab it with a paper towel and pull to remove it.

Apply binder and rub

Mix apple cider vinegar and water in a small bowl. Brush both sides of each rack lightly with yellow mustard (or olive oil) to help the rub adhere. Sprinkle and press the dry rub onto both sides of the racks, using all or most of the rub to coat evenly.

Wrap for low-and-slow cooking

Lay each seasoned rack on a large sheet of heavy-duty aluminum foil (or two layers regular foil). Pour about 1 tablespoon of the apple cider vinegar-water mixture onto each rack to add moisture. Tightly wrap the foil around each rack, sealing edges to create a packet. Place packets on a rimmed baking sheet.

Bake slowly

Bake in the preheated oven for 2.5 to 3 hours for 2-3 lb racks (4 lbs total across racks may require closer to 3 hours). Ribs are done when meat has pulled back about 1/4 inch from the bone ends and a fork or probe meets little resistance (internal temperature ~195°F/90°C for fall-off-the-bone, or 185–190°F/85–88°C for sliceable ribs).

Rest and unwrap

Remove baking sheet from oven. Carefully open foil packets (watch for steam) and drain any excess juices into a saucepan if making sauce. Let ribs rest unwrapped for 10 minutes to firm slightly before finishing.

Make the sauce

While ribs bake or rest, combine ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt and pepper in a small saucepan. Warm over medium heat, stirring, until sugar dissolves and sauce is glossy and slightly thickened, about 6–8 minutes. Taste and adjust seasoning.

Finish under broiler or on grill

Increase oven to 425°F (220°C) or preheat a grill for medium-high direct heat. If using oven, place unwrapped racks on a foil-lined sheet, brush a generous layer of sauce over the top side, and broil or bake 5–8 minutes until sauce bubbles and edges caramelize (watch closely to avoid burning). If grilling, place ribs meat-side up, brush with sauce, grill 3–5 minutes until caramelized, then flip, sauce the other side and grill briefly.

Second sauce coat (optional)

Brush a second light coat of sauce and return to heat 1–2 minutes more for a sticky glaze.

Serve

Transfer ribs to a cutting board and let rest 5 minutes. Slice between bones into individual ribs or portions. Sprinkle with chopped parsley if desired and serve with extra sauce on the side.