Baby Back Ribs
Dry-rubbed ribs wrapped in foil with apple cider vinegar, slow roasted, then glazed with BBQ sauce and broiled.
Ingredients
- ●1 rack baby back ribs
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●1-2 tbsp apple cider vinegar
- ●Homemade BBQ sauce (see Playbook)
- ●Heavy-duty aluminum foil (2-3 layers)
Assembly
- 1.Flip the rack of ribs over. Using a paper towel for grip, grab the membrane on the back and pull it off in one piece.
- 2.Pat the ribs dry on all sides with paper towels.
- 3.Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika — both sides.
- 4.Lay out 2-3 layers of aluminum foil, large enough to fully wrap the rack.
- 5.Place the ribs on the foil. Right before sealing, splash 1-2 tablespoons of apple cider vinegar into the pack.
- 6.Wrap tightly and place on a sheet pan.
- 7.Cook at 250-275°F for about 2.5 hours.
- 8.Remove from oven, carefully unwrap the foil. Place the ribs on a wire rack on a sheet pan.
- 9.Brush both sides with homemade BBQ sauce.
- 10.Return to oven at 350°F for about 30 minutes.
- 11.Remove, brush with another coat of BBQ sauce.
- 12.Broil for 2-3 minutes to caramelize the sauce. Watch carefully.
- 13.Let rest for 5-10 minutes before slicing between the bones.
Photo coming soon
The Story
“The key to great ribs at home is low and slow in foil, then finishing with BBQ sauce under the broiler. Start by removing the membrane on the back — flip the rack over, grab it with a paper towel for grip, and rip it off. Dry everything really well with paper towels, then rub the base five seasoning all over. Wrap tight in two or three layers of foil, and right before you seal it, splash in a tablespoon or two of apple cider vinegar — that keeps the meat moist during the long cook. After two and a half hours low and slow, unwrap, brush with BBQ sauce, and finish in the oven. The staged sauce brushing builds layers that caramelize under the broiler at the end.”
