Description
These Dry Rub Ribs are tender, juicy, and packed with smoky, savory flavor. Coated generously with a homemade spice rub and slow-baked until tender, they’re finished under the broiler or on the grill for a delicious caramelized crust. Perfect for summer barbecues and family dinners.
Ingredients
For the Ribs
- 2 racks baby back ribs, about 4 lbs (1.8 kg) total
- 1 tablespoon yellow mustard, optional
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
Instructions
- Preheat Oven: Preheat the oven to 300°F (150°C) to prepare for slow baking the ribs.
- Prepare Ribs: Remove the membrane from the back of the ribs if it is still attached. Pat the ribs dry with paper towels to ensure the rub adheres well.
- Mix Dry Rub: In a small bowl, combine all the dry rub ingredients thoroughly.
- Coat Ribs: Lightly coat the ribs with yellow mustard if using, to help the seasoning stick evenly.
- Apply Rub: Generously rub the spice mixture over both sides of the ribs, ensuring full coverage.
- Wrap and Bake: Wrap each rack tightly in aluminum foil and place them on a baking sheet. Bake for 2 1/2 to 3 hours, or until the ribs are tender and the meat begins to pull away from the bones.
- Caramelize: Carefully unwrap the ribs and transfer them to a grill or place under the oven broiler. Cook for 3 to 5 minutes per side until the outside is caramelized and lightly charred.
- Rest and Serve: Let the ribs rest for 5 to 10 minutes before slicing and serving to allow juices to redistribute.
Notes
- For deeper flavor, season the ribs and refrigerate them for several hours or overnight before cooking.
- Adjust the cayenne pepper according to your preferred spice level.
- Do not rely on the meat falling completely off the bone; properly cooked ribs should remain tender while holding their shape.
- Serve with coleslaw, corn on the cob, baked beans, or roasted potatoes.
- Leftover ribs can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
