These Super Tender Dry Rub Ribs are a real treat! With a special mix of spices, they turn out juicy and full of flavor, baked perfectly in the oven for a cozy dinner.
You’ll love how easy they are to make. Just rub the spices on, pop them in the oven, and let the magic happen—no grill needed! Trust me, they’ll have everyone coming back for more! 😋
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs or spare ribs work great. If you prefer a lower-fat option, you might try turkey ribs. Just adjust cooking time as turkey cooks faster.
Brown Sugar: This adds sweetness and helps with caramelization. If you’re looking for a healthier option, coconut sugar or honey are suitable substitutes, but adjust the amounts and cooking times slightly.
Spices: Paprika gives a nice color and flavor. I love smoked paprika for its deeper taste, but regular paprika also works. Feel free to skip any spices you might not have handy.
Apple Cider Vinegar or Apple Juice: This adds moisture and a slight tang. If you don’t have either, you could use chicken broth or even plain water for steaming the ribs.
BBQ Sauce: Use your favorite brand or make your own! For a healthier option, you can try a sugar-free BBQ sauce, or even a mix of tomato sauce and honey for a homemade version.
How Do You Remove The Silver Membrane From Ribs?
Removing the silver membrane is key to improving tenderness and allowing flavors to soak in. Here’s how to do it:
- Use a sharp knife to carefully lift a corner of the membrane, usually at the thinner end of the rack.
- Once you have a grip, use a paper towel for better traction and pull the membrane off in one smooth motion. It may come off in pieces, but just work at it!
- Make sure to check both racks, as not all will be trimmed the same.
Taking the time to remove this membrane can make a big difference in your ribs’ final texture and flavor. Enjoy your cooking!
Super Tender Dry Rub Ribs Baked to Perfection
Ingredients You’ll Need:
- 2 racks of pork ribs (about 3-4 pounds total)
- 2 tablespoons brown sugar
- 1 tablespoon paprika (smoked paprika optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste for heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon baking soda (helps with tenderness)
- 1/4 cup apple cider vinegar or apple juice (optional, for moisture)
- Your favorite BBQ sauce (optional, for finishing)
- Red pepper flakes for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 3 to 3.5 hours of cooking time. By preheating the oven, mixing the dry rub, and allowing the ribs to bake low and slow, you’ll end up with perfectly tender and flavorful ribs. The wait is worth it!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Ribs:
Start by preheating your oven to 275°F (135°C). While that’s warming up, take a moment to remove the thin silver membrane on the back of the ribs. This little step is important for making sure your ribs turn out super tender and juicy!
2. Mix the Dry Rub:
In a medium-sized bowl, blend together the brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, chili powder, cayenne pepper, ground cumin, dried thyme, dried oregano, and baking soda. Stir everything together until well mixed. This will be the flavorful dry rub for your ribs!
3. Apply Dry Rub to Ribs:
Now, pat your ribs dry with paper towels. Take the dry rub mix and evenly coat both sides of the ribs. Be sure to press it into the meat so it sticks well; this will help to lock in all those delicious flavors as they cook!
4. Wrap in Foil:
Get a large piece of aluminum foil and lay the ribs down in the center. If you’d like, drizzle the apple cider vinegar or apple juice on top to add some moisture. Wrap the foil tightly around the ribs, sealing in steam and ensuring they stay juicy as they bake.
5. Bake Low and Slow:
Place the wrapped ribs on a baking sheet for easier handling, and pop them into your preheated oven. Let them bake for 3 to 3.5 hours until the meat is super tender and easily pulls away from the bones.
6. Finish with BBQ Sauce (Optional):
Once they’ve cooked, carefully remove the ribs from the oven and unwrap the foil. Brush on your favorite BBQ sauce, if you’d like, for that classic finish!
7. Broil for Caramelization:
For a nice caramelization, set your oven to broil on low. Place the ribs under the broiler for 3-5 minutes, just until the BBQ sauce thickens and gets a beautiful glaze. Make sure to watch them closely to prevent burning!
8. Rest and Serve:
Give your ribs a little time to rest for about 5 minutes. This will help the juices redistribute. After resting, slice between the bones to serve, and feel free to garnish with red pepper flakes for a bit of kick.
9. Enjoy!
Dig in and enjoy your super tender, flavorful dry rub ribs! Serve them alongside your favorite sides and enjoy the deliciousness you’ve created!
These ribs are sure to impress with their deep, smoky flavors, and they are baked so conveniently right in your oven to perfection!
FAQ for Super Tender Dry Rub Ribs Baked to Perfection
Can I Use Different Types of Ribs?
Absolutely! Baby back ribs and spare ribs both work beautifully for this recipe. If you’re looking for a leaner alternative, turkey ribs can also be used, just keep an eye on cooking times as they cook faster.
How Should I Store Leftover Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and warm them in the oven at 250°F (120°C) until heated through. This helps preserve their tenderness!
Can I Adjust the Spiciness of the Rub?
Definitely! You can reduce or omit the cayenne pepper and chili powder for a milder flavor. If you want to kick up the heat, feel free to add more. Taste the dry rub before applying to adjust to your preference!
How Can I Make These Ribs Ahead of Time?
You can prepare the ribs and apply the dry rub a day in advance. Wrap them tightly in plastic wrap and store them in the fridge. When ready to cook, simply let them come to room temperature for about 30 minutes before baking.
