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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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!