Full Rack Recipe

Prepare rack

Preheat oven to 275°F (135°C). Remove membrane from the back (bone side) of the ribs: slide a knife under the membrane at one end, loosen and grab with a paper towel and pull to remove. Pat ribs dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the spice mixture evenly over both sides of the ribs, pressing to adhere. Let sit at room temperature for 20–30 minutes or refrigerate up to 4 hours (bring back to room temp before cooking).

Prepare baking setup

Place a large sheet of heavy-duty aluminum foil on a rimmed baking sheet or use a roasting pan. Place the rack bone-side down, meat-side up, on the foil. In a small saucepan or measuring cup combine apple cider vinegar, apple juice (or water), butter and brown sugar; warm just enough to melt butter and dissolve sugar, then pour the liquid around (not over) the ribs into the foil well to create steam during cooking.

Wrap and bake

Seal the foil tightly around the ribs to form a packet, leaving a little headspace. Bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, until the meat is very tender and pulls back from the bones about 1/4–1/2 inch.

Check and rest

Carefully open the foil (watch for steam) and check tenderness with a fork. If desired texture is reached, transfer ribs to a wire rack set over a baking sheet and let rest 10 minutes while you prepare glaze. Reserve cooking juices for thinning sauce if needed.

Make glaze

In a small saucepan combine BBQ sauce, honey and 1 teaspoon apple cider vinegar. Warm over low heat until combined and slightly thickened, about 3–5 minutes. If the sauce is too thick, stir in 1–2 tablespoons reserved cooking juices to reach desired consistency.

Glaze and finish

Preheat broiler or grill to high. Brush both sides of the ribs with a generous layer of the glaze. If broiling: place under broiler 4–6 inches from heat for 3–5 minutes, watching carefully, until glaze is bubbly and caramelized; flip and repeat on the other side for 2–3 minutes. If using a grill: sear ribs meat-side down over high heat 2–3 minutes per side to caramelize glaze. Remove when caramelization is even and sauce is tacky.

Let ribs rest 5 minutes after glazing. Sprinkle chopped parsley over the sliced rack. Cut between the bones into individual ribs or serve as a full rack. Serve with lemon wedges on the side to squeeze over the meat if desired.

Serve warm with any remaining glaze on the side.