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Foolproof Dry Rubbed Oven Ribs

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!

Close up photo of Dry Runned Oven Ribs showing ribs pulled apart

Dry Rubbed Oven Ribs

Originally published March 2014.

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.

Uncooked pork ribs on a wooden cutting board

Pork side ribs or back ribs can be used in this recipe. Cooking time may be longer for larger side ribs.

I love slow smoked ribs. It is my favourite 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.

Dry Rubbed Oven Ribs stacked on a white plate

Dry Rubbed Oven Ribs

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 favourite glazing barbecue sauce can be brushed on at the end. My kids are quite fond of honey barbecue sauce on these ribs.

Uncut Dry Rubbed Oven Ribs on a white platter

Dry Rubbed Oven Ribs.

A very versatile dry rub.

The dry rub used in this recipe is actually our Smokin’ Summer Spice, which has become incredibly popular on rock Recipes over the years. It is a spice blend that has never been out of stock in my kitchen for many years now. 

We use it on almost any meat these days, especially during grilling and smoking season. Click the photo to below to learn more ways to use this incredibly versatile dry rub.

Smokin' Summer Spice Dry Rub photo of spices in mason jar with title text added for Pinterest

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 close up photo with title text added for Pinterest

Need something to serve with those dry rubbed oven 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.

26 Best Barbecue Side Dishes photo collage for Pinterest

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 or in our BBQ and Grilling Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Foolproof Dry Rubbed Oven Ribs photo shown on a white platter with title text added for Pinterest

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Close up photo of Dry Runned Oven Ribs showing ribs pulled apart
Yield: As many as your oven will hold!

Foolproof Dry Rubbed Oven Ribs

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes

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.


  • Back or Side Ribs, as many as you need.

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


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 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. 🙂

Nutrition Information



Serving Size

1/2 rack ribs

Amount Per Serving Calories 662Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 26gCholesterol 165mgSodium 1103mgCarbohydrates 20gFiber 2gSugar 14gProtein 46g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Sunday 23rd of May 2021

These are in my oven right now. The test rib I just tried was so good! Waiting for family to arrive to eat. Might make it.


Monday 25th of March 2019

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.

Barry C. Parsons

Tuesday 26th of March 2019

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.

Alison weiss

Sunday 24th of February 2019

Hi, could I make this for appetizer boneless dry rubs. If so, what type of meat do I use.

Barry C. Parsons

Tuesday 5th of March 2019

I use flattened pork tenderloin for boneless ribs but they would cook very quickly in not near the time as traditional ribs.


Monday 28th of January 2019

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. 😞

Barry C. Parsons

Monday 28th of January 2019

Not necessarily. They will still be good no matter how long the dry rub is left on.

Maria Williams

Monday 12th of November 2018

Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!

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