Foolproof Dry Rubbed Oven Ribs
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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!
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.
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.
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.
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.
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.
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.
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.
Foolproof Dry Rubbed Oven Ribs
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.
Ingredients
- Back or Side Ribs, as many as you need.
For the Dry Rub
- 3 tablespoon paprika
- 2 tablespoon smoked paprika
- 2 tablespoon chili powder
- 3 tablespoon kosher salt
- 1 tablespoon powdered ginger
- 1 tablespoon chipotle powder
- 6 tablespoon brown sugar
- 1 tablespoon black pepper
- 1 tablespoon ground nutmeg
- 1 tablespoon ground oregano
- 1 tablespoon ground thyme
- 1 tablespoon ground coriander
- 2 tablespoon dry mustard powder
- 2 tablespoon garlic powder
- 3 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
Instructions
To make the dry rub
- 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
- 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.
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. 🙂
Nutrition Information
Yield
20Serving Size
½ rack ribsAmount 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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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.