"These baby back ribs are slow-cooked to perfection, ensuring a tender, fall-off-the-bone texture that melts in your mouth. Coated in a signature sweet and spicy dry rub and finished with a caramelized BBQ glaze, they are the ultimate centerpiece for any cookout."

1 Ingredients

Qty	Item
2 racks 1.8 kg	Baby Back Pork Ribs
0.5 cup 110 g	Light Brown Sugar
2 tbsp 14 g	Smoked Paprika
1 tbsp 8 g	Garlic Powder
1 tbsp 8 g	Onion Powder
1 tsp 6 g	Kosher Salt
1 tsp 2 g	Black Pepper
0.5 tsp 1 g	Cayenne Pepper
0.5 cup 120 ml	Apple Juice
1 cup 280 g	Barbecue Sauce

2 Instructions

Step 1. Preheat your oven to 300°F (150°C). Prepare a large rimmed baking sheet by lining it with heavy-duty aluminum foil.

Step 2. Remove the thin, translucent membrane (silverskin) from the back of each rack of ribs by loosening it with a butter knife and pulling it off with a paper towel for grip.

Step 3. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne to create the dry rub.

Step 4. Rub the spice mixture generously over both sides of the ribs, pressing it into the meat.

Step 5. Lay the ribs on the foil-lined baking sheet. Pour the apple juice into the bottom of the pan (not over the ribs) and cover the ribs tightly with another piece of foil to create a seal.

Step 6. Bake in the oven for 2.5 to 3 hours, or until the meat is very tender and starting to pull away from the bones.

Step 7. Carefully remove the ribs from the foil. Preheat your grill to medium-high heat (or set your oven to broil).

Step 8. Brush the ribs generously with BBQ sauce. Grill for 3-5 minutes per side, or broil for 3-4 minutes, until the sauce is bubbly and slightly charred.

Step 9. Let the ribs rest for 10 minutes before slicing between the bones to serve.

·
Removing the membrane is the single most important step for ensuring the ribs are tender and the rub penetrates the meat.
·
For even more flavor, apply the dry rub 12-24 hours in advance and keep the ribs refrigerated.
·
Use a 'mop' of apple cider vinegar and water if you are cooking these entirely on a grill to keep them moist.
·
The ribs are done when they pass the 'bend test'—pick them up with tongs; they should crack slightly but not break apart completely.

? Frequently Asked Questions

How do I remove the membrane?

Slide a dull knife under the membrane at one end of the rack to loosen it. Use a paper towel to get a firm grip and pull it slowly away from the bones.

Can I make these in a slow cooker?

Yes, cook on low for 7-8 hours or high for 4 hours with the same rub, then finish under a broiler with the sauce.

What is the difference between Baby Back and St. Louis ribs?

Baby back ribs are smaller, leaner, and come from the upper part of the back, while St. Louis style are flatter, fattier, and come from the belly area.

Can I freeze cooked ribs?

Absolutely. Wrap them tightly in foil and plastic wrap; they will stay fresh for up to 3 months. Reheat slowly in the oven to maintain moisture.

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