Ingredients / Meat / Year-round
Baby Back Ribs
The best rack does not fall apart; it leaves a clean bite.
Know this
Spare ribs carry more fat and deeper pork flavor, while baby backs are leaner and cook faster. Look for an evenly thick rack with good meat coverage and no exposed shiners. Chef secret: remove the membrane from the bone side, then season both sides and let the rack sit uncovered in the refrigerator so the rub bonds to the surface.
Cook
275°F over indirect heat until the rack bends and a probe slides cleanly between the bones. Glaze only near the end so the sugars do not burn.
Season
Year-round, but ribs belong outside all summer.
Best pairings
apple · mustard · cabbage · fennel · molasses · smoked paprika
Also worth trying: peach, pickles, cornbread, baked beans, collard greens, bourbon, coffee, chile.
Recommended wine
A juicy Zinfandel or chilled Lambrusco. Around $16 to $28.
See the full pairing guide