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
It may be the first full day of Spring but it is still very much winter here in Newfoundland. 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 flavour with no need for messy sauces. So, no fear of sauce landing 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
The recipe here makes about 2 cups of rub so you can scale it down if you like. 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
Like this Foolproof Dry Rubbed Oven Ribs recipe?
Find more ideas like this, especially good for your game day party in our Super Bowl Category.
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Foolproof Dry Rubbed Oven Ribs
Need something to serve with those ribs? Here’s plenty of side dish inspiration including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check out our 26 Best BBQ Side Dishes.
- 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
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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.
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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.
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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.
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Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for up to 8-9 hours depending on the thickness of the ribs. See Note.
After making these ribs quite a number of times, I would say the 8 or 9 hour cooking time is for only the largest thickest racks of ribs, like side/spare ribs or large St. Louis style ribs.
Back ribs in my experience can also vary in size a lot. Baby back ribs might take 4 to 6 to hours for example, whereas a large rack of back ribs might go 6 to 7 hours.
When you twist one of the bones and it begins to break away, then they are cooked well. I like them at a stage where the meat is very tender, the fat is well rendered but you can still easily cut them in individual ribs and eat them off the bone without them falling completely apart. I have been known to slice a test rib off the end on occasion. 🙂
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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.
Had these marinating in the fridge since yesterday afternoon…in the oven now for the next 8-9 hours. Can’t wait for dinner !
I’m going to be making them for sure.
Can you make these in slow cooker?
I don’t see how that would be possible. If you read the recipe, these are dry cooked.
Hands down the best ribs I have ever made, outstanding!
I want to declare my undying foodie love….
Aaadssqwweerrrtrt (insert HOMER-esque drooling noise).
I hear ya! I’m planning on smoking more of these this weekend. Stay tuned for Smoked Turkey soon!
These ribs sound so good! I have some boneless back ribs. Do you think this method would work for those too?
I would think so. If they are thinner than regular ribs they will take less time though.
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!
That is awesome, especially considering how easy they are to make.
Do you use baby backs or spare ribs?
Either. Baby backs will not take as long.
can I make these with beef short ribs?
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.
Just making these beauties now, smells amazing,!!!
They are pretty popular these days. Lots of people are planning to serve them at their Superbowl parties.
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?
I wonder how they would be if you rubbed them down with a little liquid smoke before you dry rubbed them!!
Liquid smoke is pretty potent stuff…be careful with that.
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.
So glad you enjoyed them Yolanda. Hope you make them many more times. It is a very popular recipe here.
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?
I don’t consider them hot.
Surely doesn’t look good compared to many other ways. Hope it taste decent.
Going to have to disagree with you there. They look great to me and taste great too. 🙂
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?
Baby back ribs will quicker cooking. Just use the bone twist test as suggested.
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.
I’ve used it in my smoker too! Amazing is right.
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.
So glad they were a hit!
If anyone has used baby back ribs , how long did u cook them in oven ?
Just until the bone releases easily.
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!!
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!
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!
Love this recipe?
Any ideas on how long I should cook 2 racks (6 pounds total) at 260 for?
Cooking these tomorrow!
There is no standard time. It depends on the thickness of the ribs.
I tried this recipe this weekend and the taste was wonderful but they were dry. Should I cover them for some of the cooking
Sounds like you just overcooked them. No need to cover them, just check them earlier. The cooking time really depends on the thickness of the ribs.
Love using this rub on pork chops with a bit of BBQ sauce. Turns out great every time. Thanks again for another wonderful recipe 🙂
These are some of the best ribs I have ever made!!!!!! Thanks!
Me too!
Ribs are my #1 weakness. Any kind will do long as they are tender and delicious. And this sounds like one of those recipes. Even the rub looks delish. Is this recipe for any type of ribs? Thanx for your response
Any ribs at all. I use it on everything..
Should they be placed in the oven bone side down or up?
I do them bone side down.
Thanks Barry, these ribs have become a staple here, and neighbors are always happy to come here to share! The rub is great, I use it for all kinds of stuff!
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!
Do I have to dry rub them overnight? I was hoping to make them for dinner tonight and didn’t read ahead to se they should’ve been sitting overnight. 😞
Not necessarily. They will still be good no matter how long the dry rub is left on.
Hi, could I make this for appetizer boneless dry rubs. If so, what type of meat do I use.
I use flattened pork tenderloin for boneless ribs but they would cook very quickly in not near the time as traditional ribs.
The rub is tasty. I found the cooking time to be VERY excessive. I did spare ribs and they were almost to the point of being overdone in 4 hours. Definitely not juicy or succulent. My oven is accurate so not sure what 8-10 hours would have created. Good ideas though. Definitely need to watch the cook tome.
This totally depends on the size of the ribs you are using. The recipe works for baby back ribs, right up to St. Louis style side ribs. This was included in the notes.