Bbq Ribs Recipe

Make the dry rub

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

Prep the ribs

Pat the ribs dry with paper towels. If the membrane on the bone side hasn't been removed, slide a knife under it and pull it off using a paper towel for grip. Trim any large excess fat. Rub both sides of the ribs lightly with yellow mustard (this acts as a binder but will not make them taste mustardy).

Generously sprinkle and rub the dry rub onto both sides of the ribs, pressing it into the meat. Use all or most of the rub so the ribs are well-coated. Let the seasoned ribs rest at room temperature for 30 minutes, or refrigerate covered for up to overnight for deeper flavor (bring back to near room temp before cooking).

Oven method - set up and wrap

Preheat oven to 275°F (135°C). Place the ribs bone-side down on a large piece of heavy-duty aluminum foil (big enough to create a tight packet). In a small bowl mix apple cider vinegar and water and brush or sprinkle about half of that liquid over the ribs (this adds moisture during cooking). Seal the foil tightly to make a packet.

Oven method - cook

Place the foil packet on a baking sheet and bake in the center of the oven for 2.5 to 3 hours for baby back ribs (until very tender but not falling apart). Check at 2.5 hours: when you lift the ribs by a bone they should bend and the meat will show a pull back from the bone about 1/4 to 1/2 inch.

Smoker or grill method

If using a smoker/grill, preheat to 225–250°F (107–121°C) for indirect cooking. Place ribs bone-side down on the grate. Add a water pan or spritz the ribs every 45–60 minutes with the apple cider vinegar + water mixture to maintain moisture. Smoke for about 4–5 hours until tender (time varies by temperature and rack size).

Unwrap and sauce

Carefully open the foil (watch for steam) and transfer ribs to a foil-lined baking sheet or to the grill grate for finishing. If using sauce: combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, pepper and hot sauce in a small saucepan. Warm over medium heat until sugar dissolves and sauce is glossy, about 3–5 minutes. Brush sauce over the meat side of the ribs.

Caramelize

To set the sauce and create a sticky glaze, broil in the oven on high for 3–5 minutes (watch carefully so it doesn't burn) or place back on the hot grill over direct medium heat for 2–3 minutes per side, brushing another light coat of sauce and turning once to avoid flare-ups. Aim for a shiny, slightly charred edge.

If using butter, brush melted butter over the ribs after caramelizing for extra gloss. Let the ribs rest uncovered for 10 minutes to let juices redistribute before slicing between the bones into individual portions. Sprinkle chopped parsley if desired and serve.