About this recipe

Fall-off-the-bone tender baby back ribs with a smoky-sweet dry rub and sticky BBQ glaze. This foolproof oven-to-grill method delivers restaurant-quality results every time — no smoker required. Low and slow is the secret to juicy, deeply flavored ribs the whole family will love.

Instructions

1. 1

   Flip the ribs bone-side up. Slide a butter knife under the thin silvery membrane on the back of the rack, then grab it with a paper towel and peel it off in one pull. Removing it is key — it becomes tough and chewy when cooked.

2. 2

   In a small mixing bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper (if using). Mix well.

3. 3

   Brush a thin layer of yellow mustard all over both sides of each rack — this acts as a binder and won't affect flavor once cooked. Generously coat both sides with the spice rub, pressing it in firmly with your hands. For best results, wrap the racks in plastic wrap and refrigerate for at least 1 hour, or overnight.

4. 4

   Preheat your oven to ![275°F]. Tear off two large sheets of heavy-duty aluminum foil — one per rack. Place each rack bone-side up in the center of a foil sheet. Drizzle 1 tablespoon of apple cider vinegar over each rack, then wrap tightly in the foil, sealing all edges to trap steam.

5. 5

   Place the foil-wrapped racks on a large baking sheet. Bake in the preheated oven for 2 hours and 30 minutes. The ribs are done when they feel very tender when pressed through the foil and the meat has pulled back about ½ inch from the bone ends.

6. 6

   While the ribs bake, whisk together the BBQ sauce, honey, and apple cider vinegar in a small saucepan over ^[medium-low heat]. Simmer for 3–4 minutes until slightly thickened. Remove from heat and set aside.

7. 7

   Carefully open the foil packets (watch out for hot steam). Drain and discard any accumulated liquid. At this point, the ribs are fully cooked and tender — the next step adds the caramelized crust.

8. 8

   Option A – Grill finish (recommended): Preheat a gas or charcoal grill to ^[medium-high heat] (about ![400°F]). Place the ribs bone-side down directly on the grates. Brush the top generously with the BBQ sauce glaze. Grill for 5 minutes, flip, brush the other side, and grill another 5 minutes. Flip once more, add a final coat of glaze, and grill 2–3 more minutes until the glaze is sticky and caramelized. Option B – Broiler finish: Position an oven rack 6 inches from the broiler. Set the oven to broil. Place ribs bone-side down on the baking sheet, brush with glaze, and broil for 3–5 minutes per side, watching closely to avoid burning.

9. 9

   Transfer the racks to a cutting board and let rest for 5 minutes. Slice between the bones into individual ribs. Serve with extra BBQ sauce on the side.