Baby Back Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove ribs from packaging and pat dry with paper towels. Using a small knife, loosen and remove the thin membrane on the bone side of the rack: slide the knife under the membrane at one end, grab the loosened membrane with a paper towel and peel it away in one piece. This improves tenderness and allows seasoning to penetrate.

Make dry rub & season

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and 2 tablespoons brown sugar. Brush both sides of each rack lightly with 1 tablespoon neutral oil, then rub the dry spice mixture evenly over both sides of the ribs, pressing gently so it adheres. Let rest at room temperature for 20 minutes (or refrigerate uncovered for up to 2 hours for drier surface).

Low-and-slow bake

Place each rack bone-side down on a large sheet of aluminum foil. Tightly wrap the ribs in foil (create a sealed packet) or place ribs in a shallow roasting pan and cover tightly with foil. Transfer to the preheated oven and bake for 2 hours 30 minutes to 3 hours, or until the meat is very tender and pulls back from the bones about 1/4–1/2 inch. Check at 2 1/2 hours: a tester (skewer) should meet little resistance.

Make barbecue sauce

While ribs are in the oven (about 30–40 minutes before finishing time), combine ketchup, apple cider vinegar, 2 tablespoons brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, hot sauce (if using) and black pepper in a small saucepan. Warm over medium heat, stirring, until it begins to simmer. Reduce heat to low and simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning (add a pinch of salt, more vinegar for brightness, or more sugar for sweetness). Keep warm.

Glaze & broil (or grill) for caramelization

When ribs are tender, carefully open the foil packets and transfer racks to a foil-lined baking sheet bone-side down. Increase oven temperature to 425°F (220°C) or set oven to broil (high). Brush a generous layer of the prepared barbecue sauce over the top and sides of the ribs. If using butter, dot the top with the butter to add shine and mouthfeel. Place under the broiler 4–6 inches from the heat for 3–6 minutes, watching closely, until sauce caramelizes and forms sticky edges. Alternatively, finish on a preheated medium-hot grill for 4–6 minutes per side, basting frequently, to achieve char and caramelization. Turn once and apply additional sauce as desired. Remove when sauce is set and slightly charred at edges.

Rest & serve

Let glazed ribs rest 10 minutes tented loosely with foil to let juices redistribute. Slice between the bones into individual portions. Garnish with chopped parsley and serve with remaining warm sauce on the side and lemon wedges if desired.