BBQ Baby Back Ribs

INGREDIENTS:

For the ribs:

2 full racks of baby back ribs (about 4–5 pounds total)

1 tablespoon olive oil (optional for rubbing before seasoning)

For the dry rub:

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional for heat)

For the sauce (or use your favorite store-bought BBQ sauce):

1 cup barbecue sauce

2 tablespoons honey (optional for sweetness and gloss)

1 tablespoon apple cider vinegar (optional for tang)

DIRECTIONS:

Preheat the oven: Set your oven to 300°F (150°C).

Remove the membrane: Flip the ribs bone-side up. Use a paper towel to grip and peel off the silver membrane from the back of the ribs for improved tenderness.

Apply dry rub: Pat ribs dry with paper towels. Optionally rub with a little olive oil, then coat thoroughly with the dry rub, pressing it into the meat.

Wrap in foil: Place each rack meat-side up on foil and wrap tightly. Transfer to a baking sheet.

Bake low and slow: Bake for 2½ to 3 hours until the ribs are tender but not falling apart.

Unwrap and sauce: Remove ribs from foil, discard the liquid, and brush both sides generously with BBQ sauce.

Broil or grill finish: Broil for 3–5 minutes or grill for a few minutes per side until the sauce caramelizes and bubbles.

Rest and slice: Let rest for 5 minutes, then slice between bones and serve.