Half Rack Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Pat the half rack dry with paper towels. If the thin silver skin (membrane) is still attached to the bone side, slide a small knife under one edge, grip with a paper towel and peel it off to improve tenderness and flavor penetration.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder (if using). Mix until uniform.

Apply rub

Lightly coat the ribs with a thin film of olive oil or use a bit of the apple juice to help the rub adhere. Generously massage the dry rub on both sides of the ribs, pressing it into the meat. Let rest uncovered in the refrigerator 30 minutes to 2 hours (or at room temperature 20–30 minutes) to let flavors penetrate.

Prepare for oven

Lay two sheets of aluminum foil on the baking sheet, overlapping enough to fully wrap the ribs. Place the ribs bone-side down in the center of the foil. Pour the apple juice and apple cider vinegar around (not directly on) the meat to keep moisture during cooking. Add the butter in small pieces on top of the ribs to baste while they cook.

Wrap and roast

Tightly seal the foil packet to create a steam pocket, leaving a little headspace. Place on the baking sheet and roast in the preheated oven at 275°F (135°C) for 2 to 2 1/2 hours, until the meat is very tender and has pulled back from the ends of the bones about 1/4" to 1/2". Check at 2 hours for tenderness.

Unwrap and baste

Carefully open the foil (watch for steam) and pour any collected juices into a small saucepan. If you like, skim off excess fat. Return the ribs to the baking sheet, meat-side up.

Glaze with BBQ sauce

Brush the exposed ribs with 1/4 to 1/2 cup BBQ sauce. Place under a preheated broiler on high (or increase oven to 475°F / 245°C) and broil for 3–6 minutes until the sauce begins to caramelize and bubble; watch closely to avoid burning. Alternatively, finish on a hot grill for 3–5 minutes, turning once and brushing more sauce as it chars slightly.

Optional second glaze

Remove from heat and brush another thin layer of BBQ sauce for sticky gloss. Let rest 5 minutes so juices redistribute.

Slice between the bones into single ribs. Sprinkle with chopped parsley and serve with lemon wedges on the side for a bright contrast. Serve remaining BBQ sauce on the side for dipping.