Why You’ll Love This Recipe

This dry rub for ribs in the oven is a simple yet powerful blend of spices that enhances the natural flavor of the meat, creating tender, juicy ribs with a caramelized crust. Perfect for when grilling isn’t an option, this oven-friendly method gives you that slow-cooked, smoky barbecue taste right in your kitchen.

ingredients

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

paprika
brown sugar
garlic powder
onion powder
black pepper
salt
cayenne pepper (optional for heat)
chili powder
ground cumin
mustard powder

directions

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

Remove the membrane from the back of the ribs for better flavor absorption and texture.

In a small bowl, mix all the dry rub ingredients until well combined.

Pat the ribs dry with paper towels to remove excess moisture.

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

Wrap the ribs tightly in foil and place them meat-side up on the prepared baking sheet.

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

For a caramelized finish, remove the foil and broil the ribs for 5-7 minutes, or until the top is slightly crispy and browned.

Let the ribs rest for 10 minutes before slicing and serving.

Servings and timing

This recipe is enough for 1 rack of ribs (about 2.5–3 pounds).
Preparation time: 10 minutes
Cooking time: 2.5–3 hours
Broiling time: 5–7 minutes
Total time: about 3 hours 20 minutes

Variations

Add smoked paprika or liquid smoke to intensify the smoky flavor.
Include a dash of cinnamon or allspice for a unique aromatic twist.
Swap brown sugar for maple sugar for a different sweetness profile.
Use lemon pepper or dried herbs like thyme or rosemary for a herby variation.

storage/reheating

Store leftover ribs wrapped in foil or in an airtight container in the refrigerator for up to 4 days.
To reheat, wrap in foil and warm in a 300°F oven for 15–20 minutes or until heated through.
For a quick option, microwave in short bursts, covered with a damp paper towel.
Freeze cooked ribs for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use this rub on other meats?
Yes, it works well on chicken, pork chops, or even roasted vegetables.

Do I need to marinate the ribs?
No, but letting the rub sit on the meat for 1 hour or overnight can deepen the flavor.

Should I use baby back or spare ribs?
Either works—baby backs are more tender, while spare ribs are meatier.

Can I add sauce after baking?
Yes, brush on your favorite BBQ sauce during the last few minutes of broiling.

What if I don’t have foil?
Use a covered roasting pan or tightly sealed oven-safe dish instead.

Why remove the membrane from the ribs?
It improves texture and helps the rub penetrate the meat more effectively.

Can I make the dry rub ahead of time?
Yes, store it in an airtight container for up to 6 months in a cool, dry place.

How spicy is this rub?
It’s mild unless you increase the cayenne pepper.

Should I oil the ribs before applying the rub?
Not necessary—dry rub sticks better to dry meat.

Can I double the rub recipe?
Absolutely—perfect for prepping larger batches or storing extra for later.

Conclusion

This dry rub for ribs in the oven transforms ordinary ribs into a tender, flavorful feast with minimal effort. Whether you’re cooking for a weekday dinner or weekend gathering, this method delivers satisfying results every time—no grill required.