Ingredients
Equipment
Method
- Heat oven to 275 degrees F. If desired, remove the membrane from the underside of each rack for more tender results: slide a butter knife under the membrane at one end, grip firmly with a paper towel, and peel off in one sheet.
- Season both sides of each rack generously with Kinder's Black Cherry Chipotle Seasoning, pressing to adhere. Aim for even, complete coverage on both the meat side and bone side.
- Line a large rimmed baking sheet or roasting pan with parchment or foil. Place ribs bone-side up on the prepared pan.
- Bake at 275 degrees F for 1.5 hours.
- While the ribs bake, combine Kinder's Original BBQ Sauce and apple cider vinegar in a bowl. Stir well to combine -- the vinegar brightens and thins the sauce to a brushable glaze consistency.
- After 1.5 hours, brush the sauce mixture lightly over the ribs. Flip the racks meat-side up and continue baking for approximately 1.5 hours more, until the meat pulls back from the bone ends and a fork slides between the bones with little resistance.
- Apply another coat of the BBQ sauce mixture to the top side of the racks. Cover the pan loosely with foil and rest for 10-15 minutes before cutting and serving.
Notes
- Pull the membrane first — Slide a butter knife under the membrane at one end of the rack, grip it with a dry paper towel, and peel it off in one sheet. This layer is tough, chewy, and blocks seasoning from penetrating the underside. Don't skip this step.
- Start bone-side up — Place the racks bone-side up for the first 1.5 hours. The fat in the meat melts down through the bones and bastes the underside from the inside as it cooks. Flip meat-side up for the second half.
- What the apple cider vinegar does — It brightens the sauce so the black cherry doesn't read as one-dimensional sweet, and it thins the glaze just enough to brush cleanly and set properly during the final stretch of heat. Don't substitute water.
- How to read doneness — The meat will pull back visibly from the bone ends. Slide a fork between two bones — it should slip through with almost no resistance. For a precise read, pull them at 195–203°F internal, where the collagen has broken down and the meat is fully tender.
- Smoker-adjacent without the smoker — Add 1 tsp of liquid smoke to the BBQ sauce mixture before brushing. It won't replicate a full smoke ring, but it adds a layer of depth that reads clearly in the finished ribs.
- Cut the racks between the bones and pile them on a large wooden cutting board — the presentation does the work before anyone takes a bite.
- Classic sides hold up here: creamy coleslaw cuts through the richness, baked beans double down on the BBQ flavor, and cornbread handles anything that drips. Put extra sauce on the table — the black cherry chipotle profile is strong on its own but pairs well with more for dipping.
- For contrast, grilled corn and a cold cucumber salad work against the weight of the ribs. Both are light enough not to compete, and the temperature difference keeps the plate from going one-note.
- Wrap leftover ribs tightly in foil or transfer to an airtight container. They hold in the refrigerator for up to 4 days.
- To reheat, keep them wrapped in foil and place in a 300°F oven for 15–20 minutes. Add a small splash of water or broth inside the foil before sealing — it creates steam and prevents the meat from drying out. After reheating, open the foil and run the ribs under the broiler for 3–5 minutes to refresh the glaze.
- To freeze, wrap cooled ribs tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.