Baby Back Ribs Recipe

Remove membrane and pat dry

Preheat oven to 275°F (135°C). Remove ribs from packaging. On the bone side, slide a butter knife under the silvery membrane at one end, lift and loosen enough to grab with a paper towel and pull the membrane off in one piece. Rinse briefly and pat both sides dry with paper towels.

Trim excess fat

Trim any large, ragged pieces of fat from the edges so the rub can adhere and the ribs cook evenly.

Mix rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin and cayenne. Stir until evenly blended and no large clumps remain.

Coat ribs

Place ribs bone-side up on a tray. Sprinkle the dry rub generously over both sides, using your hands to press it into the meat so it forms an even layer. Use all the rub; reserve a small pinch if desired for seasoning later. Let the ribs sit at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 4 hours for deeper flavor.

Prepare pan and liquid

Line a rimmed baking sheet or roasting pan with foil for easier cleanup. Pour apple cider and apple cider vinegar into the pan to create a shallow braising liquid (about 1/2 inch deep). The liquid will keep the ribs moist and create steam while cooking.

Cover and bake

Place the rubbed ribs, meat-side up, on a rack set over the braising liquid or directly in the pan if you don't have a rack. Tightly cover the pan with heavy-duty foil (seal edges well) to trap steam. Bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, or until the meat is very tender and pulling back from the bone ends about 1/4–1/2 inch.

Glaze preparation

While ribs bake, combine barbecue sauce, honey and butter in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Taste and adjust: add a pinch of salt or a squeeze of vinegar if needed. Keep warm on the lowest heat or transfer to a small bowl.

Uncover and baste

Carefully remove ribs from oven and discard the foil. Increase oven temperature to 425°F (220°C) or preheat a hot grill. Using a brush, baste the top of the ribs generously with the warmed barbecue glaze.

Caramelize

Return ribs to the oven, uncovered, and roast for 10–12 minutes until the glaze is bubbling and starting to caramelize. For a charred finish, transfer ribs to a very hot grill for 3–5 minutes bone-side down briefly, then meat-side down until nicely charred, watching closely to avoid burning.

Second glaze (optional)

Remove ribs and brush with remaining glaze or extra barbecue sauce for a glossy finish.

Let the ribs rest for 8–10 minutes on a cutting board to let juices redistribute. Slice between the bones into individual ribs or sections. Sprinkle chopped parsley and serve with extra barbecue sauce on the side.