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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!

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. 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

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

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

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.

 

4.64 from 11 votes
Foolproof Dry Rubbed Oven Ribs
Foolproof Dry Rubbed Oven Ribs
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 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
Keyword: dry rub, ribs
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 up to 8-9 hours depending on the thickness of the ribs. See Note.

Recipe Notes

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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Recipe Rating




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Vicki

Friday 1st of January 2021

I made these for our New Year's day dinner and they were awesome! I love the way they had that roasted pork flavor. I didn't have the chipotle powder or cumin, but added a little cayenne and Famous Dave's Dave's BBQ rib seasoning and they were a hit! Thank you for the recipe, it will be in my rotation from now on.

Bianca De Giorgio

Sunday 6th of December 2020

Should the ribs come to room temp when they come out of the fridge before cooking?

June Haas

Tuesday 25th of August 2020

Great recipe. I did convection roast at 225 degrees on babyback ribs for 4 hours. They came out tender and delicious.

Jody DeYarman

Monday 10th of August 2020

This was my first foray into cooking a dry rub recipe. Very good! A bit salty though, so I can tweak that in the future. They were also a tad dry, but that was my fault as I should have checked them sooner. The truly only downside to these...I am working from home and had to smell the delicious scent almost all day! LOL So glad I cam across this and look forward to more uses of it. Thank you.

Dayna

Tuesday 12th of May 2020

I usually smoke them but recently moved to an apartment that does not allow BBQ’s or smokers so this will be the first time I cook in the oven. I typically cover my ribs in the smoker for a few hours then remove at the ending stage. Can I still do this?

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