Baby Back Ribs Recipe

Combine rub

In a medium bowl, whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne until evenly blended. Break up any brown-sugar clumps with a fork.

Prepare brine

In a large container or pot, combine 4 cups water, 1 cup apple cider vinegar, 2 tablespoons kosher salt, 1 tablespoon brown sugar, peppercorns, and bay leaf. Stir until salt and sugar dissolve.

Brine ribs

Submerge the racks of baby back ribs in the brine. If ribs are longer than container, bend gently or use resealable bag inside a bowl. Refrigerate for 1 to 2 hours (no more than 4 hours). Brining seasons and helps keep meat moist; optional but recommended.

Preheat oven / prepare ribs

Preheat oven to 275°F (135°C). Remove ribs from brine and pat dry thoroughly with paper towels. Using a small knife or your fingers, remove the membrane from the bone side of each rack: slide under one corner of the membrane and pull steadily to remove. This allows rub and smoke/heat to penetrate and yields more tender ribs.

Apply dry rub

Generously sprinkle and rub the dry rub all over both sides of each rack, pressing to adhere. Let ribs rest with rub for 15–30 minutes at room temperature (or refrigerate up to overnight, covered, for deeper flavor). If refrigerated, bring to room temperature about 30 minutes before cooking.

Wrap for low-and-slow cook

Place each rack bone-side down on a double layer of heavy-duty aluminum foil (enough to fully wrap). Pour about 1/4 cup apple juice onto the meat side of each rack for moisture, then add a pat (about 1/2 tablespoon) of butter per rack. Tightly seal the foil to create a steam pocket.

Bake low and slow

Place wrapped ribs on a rimmed baking sheet and bake in preheated 275°F oven for 2 to 2 1/2 hours, or until meat is very tender and has pulled back about 1/4–1/2 inch from the bone. Larger or older racks may need up to 3 hours.

Unwrap and glaze

Carefully remove ribs from oven and open foil away from your face to release steam. Drain any excess liquid into a small saucepan and reserve. Brush both sides of the ribs with barbecue sauce mixed with 1 tablespoon honey (optional) and the reserved cooking juices or a splash of apple juice to thin if needed.

Broil or grill to finish

To set the glaze and build a sticky exterior: place ribs meat-side up on a baking sheet and broil on high 4–6 inches from the element for 3–6 minutes, watching constantly, until sauce bubbles and begins to char in spots. Alternatively, preheat a grill to medium-high and grill ribs meat-side down 2–3 minutes until caramelized, then flip and grill briefly on the bone side to heat through. Do not leave unattended to avoid burning.

Rest and serve

Let ribs rest 5–10 minutes after finishing to allow juices to redistribute. Slice between the bones into individual ribs or serve as whole racks. Serve with additional barbecue sauce on the side and optional sides such as coleslaw, cornbread, or baked beans.