Why You’ll Love This Recipe

This dry rub for ribs in the oven is a savory, smoky, and slightly sweet blend of spices that creates a mouthwatering crust on tender, juicy ribs. It enhances the flavor without overpowering the meat, making it perfect for slow roasting in your kitchen when grilling isn’t an option. With pantry staples and no need for marinating overnight, it’s an easy and effective way to elevate your ribs.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

brown sugarsmoked paprikagarlic powderonion powderblack pepperkosher saltsaltchili powdercayenne pepper (optional for heat)mustard powderground cumin

directions

Preheat your oven to 300°F (150°C) and line a baking sheet with foil.

In a small bowl, combine all the spices and mix well to create the dry rub.

Pat the ribs dry with paper towels and remove the silver skin from the back if not already done.

Generously coat the ribs with the dry rub, pressing it into the meat on both sides.

Wrap the ribs tightly in foil and place them on the baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and cooked through.

Optional: Unwrap the foil during the last 10-15 minutes and broil the ribs to create a slightly crisp crust.

Let the ribs rest for a few minutes before slicing and serving.

Servings and timing

This recipe coats about 2 full racks of ribs (4-6 servings).
Preparation time: 10 minutes
Baking time: 2.5 to 3 hours
Optional broiling time: 10-15 minutes
Total time: 3 hours 15 minutes (max)

Variations

Add a teaspoon of cinnamon for a warm depth of flavor.
Use maple sugar instead of brown sugar for a twist.
Incorporate instant espresso powder for a smoky bitterness.
Mix in dried herbs like thyme or oregano for an herbal note.

storage/reheating

Store leftover cooked ribs in an airtight container in the refrigerator for up to 4 days.
To reheat, wrap ribs in foil and warm in a 300°F (150°C) oven for 15-20 minutes.
You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use this dry rub on other meats?

Yes, it works great on chicken, pork chops, and even brisket.

Do I have to remove the silver skin?

Removing it helps the rub penetrate better and improves texture, but it’s optional.

Is this rub spicy?

It’s mildly spicy; omit the cayenne for a milder version or increase it for more heat.

Can I make the rub ahead of time?

Yes, store the rub in an airtight jar for up to 6 months.

Should I marinate the ribs overnight?

Not necessary, but letting them sit with the rub for a few hours enhances flavor.

Can I add BBQ sauce?

Yes, brush on BBQ sauce in the last 15 minutes of baking or during broiling.

What type of ribs work best?

Baby back or St. Louis-style ribs are ideal for this recipe.

Can I cook them uncovered?

Covering ensures moisture retention. Uncover only at the end for browning.

Do I need a wire rack?

Not required, but it can help air circulate more evenly under the ribs.

How do I know when the ribs are done?

They should be fork-tender and the meat should pull away easily from the bones.

Conclusion

This dry rub for oven-baked ribs brings deep, bold flavor without needing a grill. It’s simple, customizable, and turns everyday ribs into something special. Whether you’re cooking for a crowd or just craving ribs at home, this recipe delivers delicious results every time.