Step 1

In a small bowl, combine the dry rub ingredients and mix well.

Step 2

Pat the racks of ribs dry with a paper towel. If your butcher didn’t remove the silverskin on the bone side of the racks, pull this thin membrane off with your hands or with a paper towel.

Step 3

Sprinkle the dry rub all over both sides of the rib racks. Rub it in with your hands.

Step 4

Place the seasoned racks on a rimmed baking sheet and cover them loosely with plastic wrap. Refrigerate the ribs for at least 2 hours and up to 3 days.

Step 5

When you’re ready to cook the ribs, heat the oven to 300°F with the rack placed in the middle position.

Step 6

Take the ribs out of the fridge, remove them from the plastic wrap, and pat them dry with paper towels. Wrap each rack in aluminum foil or parchment paper and place the foil-wrapped ribs on a wire rack set in a rimmed baking sheet.

Step 7

Bake the ribs for 1½ hours.

Step 8

Then, take the baking sheet out of the oven and remove the foil from the ribs. Place the ribs meat-side up on the wire rack. Bake for 1 more hour or until the meat is easily pierced with a knife. (It may take up to 2 hours if your ribs are very meaty.)

Step 9

While the ribs are cooking, combine the sauce ingredients in a small saucepan. Stir the sauce over medium heat until simmering. Set it aside until the ribs are done roasting.

Step 10

When the ribs are done, take them out of the oven and turn on the broiler. Brush half the sauce over the racks, covering the tops and sides.

Step 11

Broil the baby back ribs for 5 to 8 minutes or until well-browned. Watch them closely—the sweet sauce can easily burn!

Step 12

Transfer the ribs to a cutting board. When the ribs are no longer super hot, slice the ribs by standing them on edge and cutting down cleanly between the bones. Brush the ribs with the remaining barbecue sauce and serve!