Foolproof Dry Rubbed Oven Ribs

Posted on Mar 22 2014 - 3:00pm by Barry C. Parsons

Foolproof Dry Rubbed Oven Ribs – No matter what time of year, you can enjoy smoky spiced succulent dry rubbed ribs from your oven that practically cook themselves. The perfect Super Bowl Ribs too!

Foolproof Dry Rubbed Oven Ribs

Foolproof Dry Rubbed Oven Ribs

It may be the first full day of Spring but it is still very much winter here in Newfoundland and it seems like an eternity yet until my backyard grill and smoker get put to good use. My back deck still has about 4 feet of snow on it.

I love slow smoked ribs, it is my favorite way to prepare them during the summer months but when that’s not possible, I make very simple dry rubbed ribs in the oven using my own blend of herbs and spices. This recipe is practically foolproof. Plenty of time but no skill at all is required to produce succulent, fall apart tender ribs.

These ribs are perfect party food because the spice rub provides all the flavor with no need for messy sauces that always land on your favorite outfit. If you like however, a favorite glazing barbecue sauce can be brushed on at the end. My kids are quite fond of honey barbecue sauce on these ribs.

Foolproof Dry Rubbed Oven Ribs

Foolproof Dry Rubbed Oven Ribs

The recipe here makes about 2 cups of rub so you can scale it down if you like but I like to keep it on hand for terrific roast chicken, chops or even burgers. You will find many ways to use it. I just keep a supply on hand in a mason jar in my spice drawer. It also makes a wonderful thank-you gift if someone invites you to dinner. You’re sure to receive another invite before long.

Foolproof Dry Rubbed Oven Ribs

Foolproof Dry Rubbed Oven Ribs

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Find more ideas like this, especially good for your game day party in our Super Bowl Category.

Foolproof Dry Rubbed Oven Ribs

Foolproof Dry Rubbed Oven Ribs
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Foolproof Dry Rubbed Oven Ribs
Prep Time
20 mins
Cook Time
8 hr
Total Time
8 hr 20 mins
 
Enjoy these foolproof dry rubbed oven ribs any time of year. These have a perfectly seasoned dry rub & are very slowly oven roasted to succulent perfection.
Course: Dinner, Party Food
Cuisine: Southern Inspired
Servings: 4 or more, as many as your oven will hold!
Author: Barry C. Parsons
Ingredients
For the Dry Rub
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 6 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground nutmeg
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground coriander
  • 2 tbsp dry mustard powder
  • 2 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
Instructions
To make the dry rub
  1. Mix together all ingredients well and store any unused dry rub in an airtight container in a cool place.Makes about 2 cups dry rub.
To prepare the ribs
  1. There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.
  2. Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight.
  3. Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8-9 hours depending on the thickness of the ribs.

40 Comments so far. Feel free to join this conversation.

  1. Laura M March 22, 2014 at 11:12 pm - Reply

    I have discovered that the paper towel trick for removing skin from chicken pieces also works a charm for peeling the silver skin from ribs.

  2. Anonymous March 23, 2014 at 11:45 am - Reply

    Had these marinating in the fridge since yesterday afternoon…in the oven now for the next 8-9 hours. Can’t wait for dinner !

  3. pattycats March 24, 2014 at 5:22 am - Reply

    I’m going to be making them for sure.

  4. Anonymous April 5, 2014 at 2:05 am - Reply

    Can you make these in slow cooker?

  5. Barry C. Parsons April 5, 2014 at 9:40 am - Reply

    I don’t see how that would be possible. If you read the recipe, these are dry cooked.

  6. Derrick April 18, 2014 at 1:36 am - Reply

    Hands down the best ribs I have ever made, outstanding!

  7. H July 17, 2014 at 5:22 am - Reply

    I want to declare my undying foodie love….
    Aaadssqwweerrrtrt (insert HOMER-esque drooling noise).

    • Barry C. Parsons July 17, 2014 at 6:26 am - Reply

      I hear ya! I’m planning on smoking more of these this weekend. Stay tuned for Smoked Turkey soon!

  8. Mom of 3 August 13, 2014 at 9:42 am - Reply

    These ribs sound so good! I have some boneless back ribs. Do you think this method would work for those too?

    • Barry C. Parsons August 14, 2014 at 7:24 am - Reply

      I would think so. If they are thinner than regular ribs they will take less time though.

  9. Erin November 19, 2014 at 10:05 pm - Reply

    These were the best I have ever made! It’s really not “rib season” here in Maine right now but ribs were requested by the college students that came home for a weekend. My 15 year old daughter dubbed them the best she has ever had home cooked or out! My college student took the extra rack I cooked back to school with her and I believe i got 2 marriage proposals via text from some of her friends. I did cook these wrapped in foil, cooled, sauced and warmed on the grill. Excellent recipe- thanks for sharing!

    • Barry C. Parsons November 24, 2014 at 12:04 pm - Reply

      That is awesome, especially considering how easy they are to make.

  10. Amy November 25, 2014 at 2:22 am - Reply

    Do you use baby backs or spare ribs?

  11. Diane November 26, 2014 at 12:23 am - Reply

    can I make these with beef short ribs?

    • Barry C. Parsons December 12, 2014 at 12:07 pm - Reply

      I’ve never tried it but it sounds interesting. Beef ribbs generally are braised but I wonder how they would turn out with the long cooking time.

  12. Eleanor January 26, 2015 at 6:27 am - Reply

    Just making these beauties now, smells amazing,!!!

    • Barry C. Parsons January 28, 2015 at 12:12 pm - Reply

      They are pretty popular these days. Lots of people are planning to serve them at their Superbowl parties.

      • Yolanda January 30, 2015 at 7:07 pm - Reply

        I am indeed planning these for Super Bowl!!! I am going about a 40 minute drive from my home. I am wondering what you suggest. Cook on Saturday and reheat or partially cook at home, drive to the party and finish the last hours at my destination. If I reheat, what would you instruct?

  13. James January 30, 2015 at 9:39 pm - Reply

    I wonder how they would be if you rubbed them down with a little liquid smoke before you dry rubbed them!!

    • Barry C. Parsons February 3, 2015 at 10:33 am - Reply

      Liquid smoke is pretty potent stuff…be careful with that.

  14. Yolanda February 2, 2015 at 6:04 pm - Reply

    First off, I absolutely love this site and I recommend it to everyone!! I don’t usually follow a recipe to a tee, but I have so much faith in Barry and his recipes, that this is the only site in which I follow a recipe exactly. Thanks so much for all your passion and dedication.
    Well, I set an alarm and put these in the oven about 6:00 in the morning and cooked until 2:30. They were delicious. A great dry rib rub rib which left moist seasoned meat with a great bark. Slicing some of them was bit difficult as they were falling off the bone, but most were great. I think I would cook these back ribs a little less next time.

    • Barry C. Parsons February 3, 2015 at 10:03 am - Reply

      So glad you enjoyed them Yolanda. Hope you make them many more times. It is a very popular recipe here.

  15. Kim March 29, 2015 at 2:57 pm - Reply

    Are these ribs spicy hot? I have them in the oven now and my kitchen smells strongly of chili powder. My husband won’t eat them if they are really hot. Any thoughts?

  16. deana April 20, 2015 at 5:53 pm - Reply

    Surely doesn’t look good compared to many other ways. Hope it taste decent.

    • Barry C. Parsons April 27, 2015 at 2:21 pm - Reply

      Going to have to disagree with you there. They look great to me and taste great too. πŸ™‚

  17. Meghan April 21, 2015 at 12:52 am - Reply

    Thanks for the greay recipe! I’m making these tomorrow and I have baby back ribs. Should I shorten the cook time? If so, how much?

    • Barry C. Parsons April 27, 2015 at 2:20 pm - Reply

      Baby back ribs will quicker cooking. Just use the bone twist test as suggested.

  18. doris July 5, 2015 at 11:01 pm - Reply

    This rub makes the most amazing ribs ever!!! My family went nuts for them!! Smoked them on the grill for hours…smelled incredible and tasted even better.

  19. Ruth February 6, 2016 at 2:12 pm - Reply

    Made these ribs for dinner last night, they were killer, everyone loved the bark. I just put out a few sauces on the table,so anyone i.e. Hubby who wanted wet ribs could make their own. My family loves slow roasted oven ribs and these will definitely be added to our rotation. Thanks for a great recipe.

  20. Annette Matine April 11, 2016 at 5:54 pm - Reply

    If anyone has used baby back ribs , how long did u cook them in oven ?

  21. Clint May 2, 2016 at 10:16 am - Reply

    Just wanted to say that I tried this over the weekend and it was AMAZING!! I had concerns that it might be too spicy for my wife and kids, but they agreed that the rub had great flavour and wasn’t spicy at all. Thanks!!

  22. Vanessa Findiesen May 3, 2016 at 9:39 am - Reply

    I’m excited to find this, and I know that if it’s your recipe, it will be great! Thank you, dry ribs are my husband’s favorite!

  23. Jackie October 16, 2016 at 5:24 pm - Reply

    Amazing flavour and fall off the bone tender. We’ve passed this recipe on to many other people and they all rave about it. Thanks so much!

  24. Laura February 4, 2017 at 7:27 pm - Reply

    Love this recipe?

    Any ideas on how long I should cook 2 racks (6 pounds total) at 260 for?

    Cooking these tomorrow!

    • Barry C. Parsons February 11, 2017 at 11:05 am - Reply

      There is no standard time. It depends on the thickness of the ribs.

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