BBQ Baby Back Ribs

Let's cook

1. 1

   Remove the membrane

   Slide a knife under the silverskin on the bone side, grip it with kitchen paper, and pull the whole sheet off in one piece.

   💡

   Leaving the membrane on gives you rubbery ribs that will not take smoke or rub. This step is mandatory.

2. 2

   Rub and rest

   Mix all the dry spices and coat both racks heavily. Leave at least an hour, ideally overnight in the fridge.

3. 3

   Cook low

   Cook at 275°F (135°C) — oven or smoker — bone-side down for 2 hours, spritzing with apple juice every 45 minutes.

4. 4

   Wrap

   Wrap each rack tightly in foil with a splash of vinegar and cook another 45 minutes. This steams them through the stall and tenderises.

5. 5

   Glaze and finish hot

   Unwrap, brush generously with BBQ sauce, and cook uncovered at 400°F (205°C) for 15 minutes until the glaze sets and tacks up.

   💡

   Sauce goes on at the end only. Applied early, the sugar burns black over three hours.

6. 6

   Check by bend, not clock

   Pick the rack up with tongs at one end — it should bend sharply and the surface should crack. Rest 10 minutes, then cut between the bones.

Nutrition & Safety