Juicy Oven Baked Dry Rubbed Ribs
A good pork rib should be succulent, well seasoned and tender with little crispy bits. This rib recipe is all of the ABOVE, literally. With summer coming there is the urge to throw everything on the BBQ , and thats completely understandable , I love me some BBQ. But if you can’t be bothered or you just don’t quite know your way around a BBQ , then this recipe is perfect for you. It is super easy and the ribs come out so good you won’t even miss the BBQ.
A Good Dry Rub
Now a good dry rub is the key to this recipe. I have included a rub mixture I use at home to the recipe, that you can use, but a good rub is all about preference. It’s important to think about the flavors that go well with the kind of meat you are preparing. When I make a rub, I always include some salt, spice, fresh herbs and a little bit of sweetness. My rubs vary depending on what I am cooking. Before applying a dry rub , I normally rinse any loose pieces from the packaging off of the meat and then pat it dry. Then I apply a little bit of olive oil and spread it over the meat. In small sections I pour the rub over the meat and rub it in , in a circular motion until the meat is completely covered in the dry rub. Once you have the meat covered in the rub, place it in a pan and cover it will cling wrap or foil and refrigerate it overnight.
Goes well with …
These ribs can be paired with just about any side, they’re that good! I like to pair them with a basic summer salad  or a baked potato and a green salad. Even a nice rice dish would work well, either way these ribs are going to be the star of the show, so don’t get too caught up on the sides.
- 3 - 4 lbs pork baby back ribs
- 2 tbsp extra virgin olive oil
- For the Rub:
- ½ cup old bay original spice
- ½ tbsp onion powder
- ½ tbsp garlic powder
- 1 tsp sea salt
- 1 tsp celery salt
- 1 tsp red pepper flakes
- ½ tsp sugar
- ½ tsp dried thyme leaves
- ½ tsp ground black pepper
- Rinse and pat dry the ribs. Combine all the ingredients for the dry rub.
- Place the ribs into a pan and rub with the olive oil and dry rub until both sides of the ribs are coated.
- Cover and allow the ribs to rest in the refrigerator over night.
- Remove the ribs from the refrigerator at least an hour before you are ready to start cooking them to allow them to come down to room temperature (meat does not cook evenly if it is too cold).
- Preheat oven to 300 degrees
- Place the ribs in a large pan right side up and cover tightly with foil.
- Cook the ribs for three hours
- Remove the foil and increase the temperature of the oven to 400 degrees
- Allow ribs to cook for another 40 minutes (this will allow the ribs to have a nice crispy skin)
- Remove from the oven and allow ribs to cool to a temperature where you can handle them.
- Cut the ribs down to serving size portions and serve.
p.s. Don’t let the time these ribs take to cook discourage you, they will be worth it, I promise!!!
Thanks Ms.T,
I’ve been looking for a dry rub recipe for my ribs.I purchased one that didn’t really do the trick at all.
This one sounds perfect.
I will let you know how it works out.
Deborah B
Excellent! Enjoy!