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!
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.
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.
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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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
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.
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.
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.
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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