This is very good. I will cut the salt in half next time. Also, make sure to remove the membrane from the backside. It didn't get as brown as the picture, but very tender and tasty.

Excellent and relatively easy rib recipe. We all loved every bite - flavorful and tender meat, with a bit of crispiness. Just delightful.

This was a huge hit in my house -- the family agreed these were the best ribs I've made yet. The only thing I eliminated was the red pepper since the weaklings in my house don't enjoy hot pepper. The rack I bought was closer to 3 1/2 lbs, so I cooked them just a bit more than 2 1/2 hours. We had a couple of ribs leftover, and they were just as yummy the next day. This is our new go-to for ribs. Thanks!

These ribs were outstanding and everyone enjoyed them. The flavor was awesome and will definitely prepare again!

This recipe was delicious. I cut back significantly on the salt - 2 tablespoons seemed waaay too much for both the salt and black pepper. Other than that I used the quantities specified in the recipe. I also put down a bed of red cabbage, sliced apple (2) and 1 thinly sliced onion in the sheet pan under the wire rack. I cut back on the liquid a bit and used 2 cups water and 1/2 cup apple cider vinegar. Then cooked as directed. The ribs and veggies came out delicious.

I've done these 4 times now, always perfect.

Removing the silverskin on the back makes a difference. I don't think they need much additional salt nor the pepper at all.

These are fantastic.

Delicious!

Simply the best ribs I have ever made. This recipe will be making a regular appearance in our house.

Fantastic recipe but I did reduce the salt to one table spoon the second time I made them. I even tried them on the grill to give a bit of smokiness and they were awesome (still used a pan of water in the grill). They’re so flavorful that no BBQ sauce is necessary for these ribs.

I made this tonight for dinner. This was absolutely delicious. The meat came off the bone. I baked it for 2.5 hours. I had a hard time with the rub sticking to the meat so I took a bit of Avacado oil and rub it all over it and that helped the rub stick to the meat. Also, I have followed what others have recommended about the salt. I have added only 1 tablespoon of salt. I will be making this again for sure. Thank you for another delicious recipe.

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Made it tonight with Diamond Crystal kosher salt. Amount of salt was just right. If you are using table salt, yes, you need to cut the amounts in half, but the recipe calls for kosher salt, which is about half as much salt per volume measure as table salt if you use Diamond Crystal. Morton's kosher salt is somewhat saltier, but not as salty as table salt.

These are very tasty ribs and the cooking technique works as promised. I too removed the silver skin and substituted fennel pollen for the fennel seed and Lior Sercarz Pierre Poivre no 7 for the black pepper in the rub. The rub was applied about 6 hours earlier and the ribs were wrapped in clear wrap and stored refrigerated. I used the times the recipe specified as guidepost but also monitored the meat shrinking on the end of the bone as a visual indicator of doneness. This allowed me to just look through the oven window without opening the door to monitor the ribs. The EVOO and lemon juice added at service were perfect. We’ll definitely be making these again.