Baby Back Ribs
With Skoy Sauce Glaze — Foil-Wrapped Low & Slow
📝 About
Three racks of baby back ribs, foil-wrapped and slow-cooked hands-off for about 2¾ hours, then unwrapped and double-glazed with Skoy Sauce for a caramelized lacquer finish. Total active time is minimal — the oven does the work while you do yours.
🧂 Ingredients
The Meat
Baby back ribs3 racks / ~9.5 lbs
Dry Rub
Brown sugar3 tbsp
Smoked paprika3 tbsp
Kosher salt2 tbsp
Coarse black pepper2 tsp
Garlic powder2 tsp
Onion powder2 tsp
Ground cumin1 tsp
Dry mustard powder1 tsp
Cayenne pepper½ tsp
Glaze
Skoy Sauce (one batch)~1 liter
📋 Steps
1
Make or Pull Skoy Sauce
Prepare one batch of Skoy Sauce ahead of time per the linked recipe. Have it bottled and ready. Shake before use.
2
Preheat & Mix Rub
Set oven to 275°F. Mix brown sugar through cayenne pepper in a bowl until fully combined.
3
Prep the Racks
Flip each rack bone-side up and remove the silverskin membrane — grip with a paper towel and pull. Non-negotiable: it blocks the rub and stays tough. Pat racks dry.
4
Apply Rub
Coat all sides of each rack generously — press it in, don't just dust. Divide the rub evenly across all 3 racks.
5
Wrap & Load
Wrap each rack tightly in two layers of heavy-duty foil, bone-side down. Place on rimmed baking sheets (2 racks on one sheet, 1 on another). Into the 275°F oven.
🕐 2 hr 45 min at 275°F
6
Unwrap & First Glaze
Carefully open foil (steam is hot). Crank oven to 325°F. Fold foil down into a tray to catch drippings. Shake Skoy Sauce well, then brush a generous first coat over all racks. Return to oven uncovered.
🕐 15 min at 325°F
7
Second Glaze
Brush a second coat of Skoy Sauce over all racks. The first coat has set; the second builds the lacquer. Return to oven for the final 15 minutes.
🕐 15 min at 325°F
8
Temp Check, Pull & Rest
Verify internal temp with a probe thermometer — target 195–203°F between the bones (not touching bone). Visual check: meat pulled back ~¼ inch from bone tips; rack bends and cracks when lifted from one end with tongs. If under 195°F, give it another 10–15 minutes. Wrap loosely in foil, then rest in BBQ blanket. Holds above 140°F for 90+ minutes.
💡 Notes
Internal Temperature
USDA minimum for pork is 145°F, but ribs require 195–203°F for collagen to break down into gelatin — this is what produces tender, pull-clean meat. Don't pull early just because the safety threshold is cleared.
Two-Coat Glaze Method
Essential. Skoy Sauce is thin and vinegar-forward — a single coat runs off. Two coats with a 15-minute set between them builds proper adhesion and caramelization.
Flavor Architecture
Dry mustard in the rub + yellow mustard in the sauce creates a layered mustard thread throughout. Brown sugar, garlic, and black pepper appear in both — rub and glaze taste like one unified profile.