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Flavorful Brown Sugar Dry Rub Baby Back Ribs Recipe with Easy Apple Cider Glaze

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This recipe features tender baby back ribs coated with a caramelized brown sugar dry rub and finished with a tangy apple cider glaze, perfect for weeknight dinners or weekend cookouts.

Ingredients

Scale
  • ½ cup brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • 2 racks baby back pork ribs (2–3 pounds / 900–1350 g)
  • ½ cup apple cider vinegar
  • ½ cup apple cider or apple juice
  • ¼ cup brown sugar
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • ¼ tsp ground cinnamon (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin from the back of the ribs by sliding a knife under the membrane and pulling it off.
  3. In a bowl, combine ½ cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp kosher salt, ½ tsp black pepper, and ¼ tsp cayenne pepper (optional). Stir until well blended.
  4. Pat ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub, pressing it in with your fingers. Wrap the ribs in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  5. Place a wire rack on a foil-lined baking sheet. Arrange the ribs bone-side down on the rack.
  6. Bake ribs in the oven for 2.5 to 3 hours, until the meat is tender and pulling away from the bones.
  7. While ribs bake, combine ½ cup apple cider vinegar, ½ cup apple cider or juice, ¼ cup brown sugar, 1 tbsp Dijon mustard, 2 tbsp unsalted butter, and ¼ tsp cinnamon in a small saucepan. Simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 10-15 minutes.
  8. Brush the glaze generously over the ribs. Switch oven to broil on high and broil ribs for 3-5 minutes until the glaze bubbles and caramelizes. Watch closely to avoid burning.
  9. Let ribs rest for 5 minutes before slicing between the bones. Serve with extra glaze on the side.

Notes

Remove the silver skin from ribs for better flavor and tenderness. Let the dry rub rest on ribs for at least 1 hour or overnight for best results. Watch the broil step carefully to avoid burning the glaze. Use a wire rack to allow fat to drip and develop a better crust. The glaze can be made while ribs bake to save time.

Nutrition

Keywords: baby back ribs, brown sugar dry rub, apple cider glaze, barbecue ribs, easy ribs recipe, oven-baked ribs, smoky ribs, tangy glaze

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