Baby Back Pork Ribs Recipe

Make the rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, ground mustard, and cayenne (if using). Whisk or stir thoroughly until evenly mixed and no large clumps remain.

Prepare ribs

Preheat oven to 275°F (135°C). If using a grill and finishing on charcoal or gas, preheat to maintain a low indirect heat zone at about 225–275°F. Remove ribs from packaging and pat dry with paper towels. Flip the rack bone-side up and identify the thin silvery membrane (peritoneum) on the bone side. Slide a butter knife under a corner of the membrane and lift; grip with a paper towel and peel it off to expose the bones.

Apply binder and rub

Lightly spread yellow mustard over both sides of the ribs — this acts as a binder and will not add a strong mustard flavor. Sprinkle the dry rub generously and evenly over both sides, pressing lightly so it adheres. Reserve any excess rub for later.

Prepare pan

Place ribs bone-side down in a large rimmed baking sheet or roasting pan. Pour 1/2 cup apple cider into the bottom of the pan (this keeps the cooking environment moist and will mingle with drippings). Tightly tent the ribs with aluminum foil to create a sealed packet; if using two racks, wrap individually or place both in one large foil packet.

Slow-cook

Bake in the preheated oven for 2.5 to 3 hours (for 2 lbs racks; add 30–45 minutes for larger racks). Ribs are done when meat is tender and has pulled back from the ends of the bones about 1/4–1/2 inch and a fork or probe meets little resistance. Internal target temperature is ~195–203°F (90–95°C) for fall-off-the-bone texture.

Rest and glaze

Remove ribs from oven and carefully open foil (watch for steam). Drain any excess juices into a small bowl and reserve if desired. Increase oven temperature to 375–400°F (190–200°C) or prepare a hot, direct heat area on the grill for finishing. Brush both sides of the ribs with barbecue sauce mixed with 2 tablespoons honey (if using) and 1/4 cup apple juice or vinegar to thin. Reserve 2–3 tablespoons of sauce for serving.

Caramelize the glaze

Return ribs to the oven uncovered for 10–12 minutes until sauce is sticky and beginning to caramelize. If finishing on the grill, place ribs over direct heat for 3–5 minutes per side, watching carefully so the sugars don’t burn, brushing again once or twice.

Let ribs rest for 5–10 minutes after glazing so juices redistribute. Transfer to a cutting board and slice between bones into individual portions. Sprinkle with chopped parsley and an extra crack of black pepper if desired. Serve with reserved barbecue sauce on the side.