Rack Of Ribs Recipe

Remove membrane

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. On the bone side (concave side), slide a thin knife under the silver skin membrane at one end and lift to loosen. Use a paper towel to grip the membrane and pull it off in one piece. Discard membrane.

Trim and season

Trim any excess fat or loose bits. Lightly season both sides of the ribs with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing it in to help the dry rub adhere.

Combine the dry rub ingredients (1 cup brown sugar, 2 tbs smoked paprika, 1 tbs sweet paprika, 1 tbs kosher salt, 1 tsp ground black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1 tsp cayenne) in a bowl and whisk until uniform. Generously apply the rub to both sides of each rack, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes or refrigerate, wrapped, for up to 4 hours to let the rub penetrate.

Prepare pan and braising liquid

Line a rimmed baking sheet or roasting pan with aluminum foil for easy cleanup. Place a wire rack in the pan. Pour 1 cup apple juice, 1 cup water, and 2 tbs apple cider vinegar into the bottom of the pan (not over the ribs) to create a moist environment during cooking.

Cook low and slow

Place the rib racks bone-side down on the wire rack. Cover tightly with aluminum foil (seal edges) and transfer to the oven preheated to 275°F (135°C). Bake for 2.5 to 3 hours, until the meat has pulled back from the ends of the bones by about 1/4–1/2 inch and a toothpick slides into the meat easily.

Alternative: Indirect grill

If using a grill, set up for indirect medium-low heat (about 275°F/135°C). Place a drip pan with the braising liquid under the ribs and cook with the lid closed for the same 2.5–3 hours, wrapping in foil if flare-ups occur.

Glaze and caramelize

Remove the foil and increase oven temperature to 400°F (200°C) or move ribs to the grill over direct medium heat. Mix 1 cup barbecue sauce with 2 tbs honey and 1 tbs apple cider vinegar. Brush a generous layer of glaze over the top of each rack. Return ribs to the oven or grill, uncovered, for 10–15 minutes, basting once more halfway through, until the glaze is sticky and caramelized but not burnt.

Rest and finish

Remove ribs and let rest for 10 minutes. If using, brush with 2 tbs melted butter and sprinkle with 2 tbs chopped fresh parsley. Slice between the bones into individual ribs and serve hot with extra sauce on the side.