Do I need to remove the membrane on baby back ribs?
It is not mandatory, but it is worth it. Removing the membrane (the thin silvery layer on the bone side) helps seasoning penetrate and makes the ribs less chewy. Slide a butter knife under it, grab with a paper towel, and peel.
How do I know when ribs are done in the oven?
Use tenderness first. You want meat that has pulled back from the ends of the bones, and a toothpick should slide in with little resistance. If you like a temperature check, many cooks target about 195°F to 203°F in the thickest meaty section for very tender, collagen-rendered ribs, but it is not a strict rule. Tenderness tests matter most.
Can I make these ahead for a party?
Yes. Bake the ribs covered until tender, then cool, wrap, and refrigerate up to 24 hours. Reheat covered at 300°F until hot, then glaze and broil right before serving.
How spicy are these?
As written, it is a medium heat that most spice-friendly families will enjoy. For mild, reduce the cayenne and use regular smoked paprika. For hot, add more cayenne and a pinch of chipotle powder, plus extra hot sauce in the glaze.
Can I grill them instead of broiling at the end?
Absolutely. After the covered bake, finish over medium-high grill heat for 3 to 6 minutes per side, brushing with glaze as you go. Watch closely because sugar goes from caramelized to bitter fast.
