Name: Vinegar-and-Spice Baked Baby Back Ribs
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 full racks baby back pork ribs (about 2.27 kg); 3/4 cup packed dark brown sugar (150 g); 1/4 cup apple cider vinegar (60 ml); 1/4 cup lightly packed lemon zest (from about 4 medium lemons); 6 cloves garlic, chopped; 2 tablespoons kosher salt (30 g); 4 teaspoons paprika (12 g); 2 teaspoons freshly ground black pepper (5 g); 1/4 teaspoon ground allspice (0.5 g); Barbecue sauce, for serving (optional)

Description

Tender and flavorful baby back ribs coated with a tangy vinegar and spice rub, baked to perfection.

Ingredients

2 full racks baby back pork ribs (about 2.27 kg)
3/4 cup packed dark brown sugar (150 g)
1/4 cup apple cider vinegar (60 ml)
1/4 cup lightly packed lemon zest (from about 4 medium lemons)
6 cloves garlic, chopped
2 tablespoons kosher salt (30 g)
4 teaspoons paprika (12 g)
2 teaspoons freshly ground black pepper (5 g)
1/4 teaspoon ground allspice (0.5 g)
Barbecue sauce, for serving (optional)

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Instructions

Remove the membrane and pat the racks dry.
Make a wet-dry rub of brown sugar, vinegar, lemon zest, garlic, salt and spices.
Massage the rub into the ribs, wrap, and refrigerate to let flavors penetrate (best overnight).
Bake low and slow in foil packets at 325°F (163°C) — first covered, then uncovered to caramelize.
Finish, slice, and serve with optional barbecue sauce or bright sides.

Notes

Brown sugar may be swapped for light brown sugar or maple sugar. White wine vinegar can replace apple cider vinegar. For low-sugar, use erythritol.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Baking
Cuisine: American