Half Rack Of Ribs Recipe

Preheat and prep ribs

Preheat oven to 275°F (135°C). Remove ribs from packaging. Pat both sides dry with paper towels. If the membrane (silvery film) remains on the bone side of the ribs, slide a knife under one edge to loosen and peel it off using a paper towel to grip.

Make mustard binder

Spread the yellow mustard evenly over both sides of the ribs; this acts as a binder for the dry rub and will not make the ribs taste mustardy once cooked.

Mix dry rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, and optional chili powder. Stir until uniform.

Apply rub

Generously sprinkle the dry rub over both sides of the ribs and rub it in with your hands so ribs are evenly coated. Let the ribs sit at room temperature for 20–30 minutes while oven heats, or refrigerate, covered, for up to 2 hours for deeper flavor.

Wrap and roast (low-and-slow)

Place ribs meat-side up on a large sheet of heavy-duty aluminum foil (or two sheets layered). Add a tablespoon of apple cider vinegar and a teaspoon of honey to the foil near the ribs (not directly on top so you don’t wash off the rub). Wrap the ribs tightly in foil, creating a sealed packet. Place on a rimmed baking sheet and roast in the preheated oven for 2.5 to 3 hours, or until meat is tender and pulls back from the bone about 1/4–1/2 inch and a tester (fork/toothpick) slides in with little resistance.

Rest and baste

Carefully remove the ribs from the oven and leave them wrapped for 10 minutes to relax. While resting, combine the barbecue sauce with the remaining 1 tablespoon apple cider vinegar and 1 teaspoon honey (if using) in a small bowl and stir until smooth.

Finish under broiler or on grill

Unwrap the ribs and place them meat-side up on the baking sheet. Brush a generous layer of the sauce mixture over the top. To set the glaze: either (a) broil on high for 3–5 minutes until sauce is caramelized and bubbling — watch closely to avoid burning — or (b) finish on a preheated medium-high grill for 3–5 minutes per side, basting once more and turning to get slight char and sticky glaze. If more sauce is desired, brush another thin coat after finishing and let rest for 2–3 minutes.

Transfer the finished half rack to a cutting board. Let rest 5 minutes, then slice between the bones into individual ribs or into desired portions. Garnish with chopped parsley and serve with lemon wedges and extra barbecue sauce on the side.