4 quarts cold water 1 cup kosher salt #189; cup packed light brown sugar 2 slabs baby back ribs (31/2-pounds) 4 teaspoons Smoky Paprika Rub (see note) Spicy Apple Glaze 3 ...

Dear Lynne: My baby back ribs never taste like the ones in restaurants. They are grilled with lots of coals, and I brush on the barbecue sauce. Then they are as dry as tree bark. Usually my ...

Dry-brine the hens with a little five-spice powder, brown sugar, fresh grated orange peel, ... (2 to 2 ½ pounds) baby back ribs. Small hardwood hickory chips. ¼ cup distilled vinegar.

This recipe is designed with tender baby-back ribs in mind. If you prefer larger, meatier spare ribs, simply reduce the oven temperature to 300F, and increase the cooking time to 3 1/2 to 4 hours.

If you want to add a little heat, add a bit of cayenne or diced jalapeno peppers to the recipe. We covered our baby back ribs with aluminum foil and cooked them for 3 1/2 hours at 275 degrees.