Baby Back Ribs Recipe

Prepare the rub

In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin and cayenne (if using). Mix thoroughly until evenly distributed.

Prep ribs

Pat the ribs dry with paper towels. Flip bone-side up and, using a paper towel, remove the thin membrane from the back of the ribs by loosening at one end and pulling it off. If present, trim any excess fat.

Generously rub the spice mixture all over both sides of the ribs, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (cover) to let flavors penetrate.

Preheat and prepare pan

Preheat oven to 300°F (150°C). Place the quartered onion and smashed garlic in the bottom of a large rimmed baking sheet or roasting pan. Add apple juice, apple cider vinegar and 1/2 cup water to the pan; this will create steam and keep ribs moist.

Arrange ribs

Place the ribs meat-side up (or standing on edge if they fit better) on a rack set inside the baking sheet or directly on top of the onions and garlic. If using two racks, keep space for air circulation. Cover the pan tightly with aluminum foil, sealing the edges to trap steam.

Braise

Bake in the preheated oven for 2 to 2½ hours, or until the meat is tender and pulls back from the bone about 1/4–1/2 inch. Ribs should be fork-tender but not completely falling apart.

Carefully remove the foil (watch for steam) and pour off any excess liquid from the pan. Increase the oven temperature to 400°F (200°C) or prepare a preheated grill for finishing.

Prepare glaze

While the oven is heating to 400°F (200°C), combine the barbecue sauce, honey or maple syrup and butter in a small saucepan. Warm over low heat until butter melts and the mixture is slightly loosened, stirring to combine. Do not boil; keep warm.

Glaze and finish in oven

Brush a generous layer of the warm glaze onto the ribs. Return the ribs to the oven, uncovered, and bake for 10–15 minutes until the glaze sets and becomes sticky. For extra caramelization, broil on high for 1–2 minutes—watch closely to avoid burning.

Or finish on the grill

Alternatively, place glazed ribs directly on a preheated medium-high grill and cook 2–3 minutes per side, brushing with more glaze once, until charred and sticky.

Remove the ribs and let rest 5–10 minutes before slicing between the bones into individual portions.

Transfer ribs to a platter, sprinkle with chopped parsley if desired and serve with lemon wedges on the side. Serve with additional barbecue sauce.