Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery layer) is still on the bone side, slide a thin knife under one corner to loosen and pull it off using a paper towel for grip.

Trim any excessive fat or loose bits. Lightly rub the ribs all over with olive oil, then sprinkle the kosher salt and freshly ground black pepper evenly on both sides.

Make and apply rub

In a bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, chili powder and cayenne (if using). Mix until uniform. Spread the rub evenly over both sides of the ribs, pressing it in so it adheres. Reserve about 2 tablespoons of rub for later (optional). Let the ribs sit at room temperature for 20–30 minutes or refrigerate, wrapped, for up to overnight for deeper flavor.

Wrap and braise

Place each rack of ribs bone-side down on a large sheet of aluminum foil (one piece per rack). Pour a small amount (about 2–3 tablespoons) of the apple cider vinegar and 2 tablespoons apple juice or water onto each foil sheet near but not directly over the meat to create steam. Tightly seal each rack in foil, creating a packet. Place the packets on a rimmed baking sheet and bake 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.

Carefully remove the baking sheet from the oven. Let the packets rest sealed for 10 minutes, then open one packet to test tenderness. If not tender enough, reseal and return to oven for 20–30 more minutes.

Finish under high heat or grill

Remove ribs from foil and place bone-side down on the baking sheet. In a small saucepan, combine barbecue sauce, honey and butter; warm over low heat until butter melts and sauce is glossy (about 2–3 minutes). Brush a generous layer of glaze over the meaty side of the ribs.

Option A — Oven broil: Set oven to broil (high). Place the glazed ribs on the top rack about 6–8 inches from the broiler. Broil 3–5 minutes until sauce bubbles and begins to caramelize, watching closely to avoid burning. Remove, brush another thin layer of sauce, and broil another 2 minutes if desired. Option B — Grill finish: Preheat grill to medium-high. Place ribs glaze-side up and grill 3–5 minutes to caramelize, then flip briefly if you want char on the underside. Brush additional sauce and cook 1–2 minutes more.

Let the ribs rest 5 minutes after finishing to set the glaze. Slice between the bones into individual ribs.

Arrange ribs on a platter, sprinkle with chopped parsley if using and serve with lemon wedges and extra barbecue sauce on the side.