Oven-Baked Dry Rub Ribs: Tender, Smoky BBQ Recipe

The tastiest Baked Dry Rub Ribs you’ll ever make. With a simple dry rub, these juicy, fall-off-the-bone pork ribs are quick enough for a weeknight and elegant enough for holidays or special occasions.

There’s nothing like a rack of ribs baking in the oven. My family loves this recipe because the pork becomes tender and flavorful. Pair it with sides such as 3 Cheese Mac and Cheese, Roasted Baby Potatoes, or Sauteed Vegetables for a complete meal.

Why You’ll Love This Recipe

• Easy prep: It takes about 15 minutes to prepare the meat.
• Pantry spices: The rub uses dried seasonings you likely already have on hand.
• Big flavor: A simple spice blend delivers a perfect balance of savory flavor that enhances the pork.
• Versatile: Serve as an appetizer with hot sauce or BBQ sauce, or as a main with a salad or coconut rice. The tender meat works in many dishes.
• Year-round: These ribs bake in the oven, so you don’t need a grill or a long slow-cook time.

These ribs are a family favorite and always a crowd-pleaser.

Ingredients For Baked Ribs With Dry Rub

For great oven-baked ribs you need a rack of ribs, a little oil, and a simple blend of spices for the dry rub.

• Spare Ribs (St. Louis Style): 4 pounds (a whole rack or 4 pounds of individual ribs).
• Olive oil: 2 tablespoons to help the rub adhere.
• Salt and chicken bouillon powder: 1 teaspoon salt and 2 teaspoons chicken bouillon powder for seasoning and umami. If using kosher salt, adjust amount to taste.
• Black pepper: 1/4 teaspoon ground black pepper.
• Dry rub: 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 tablespoon onion powder, and 1/2 tablespoon dried thyme.

How To Bake Dry Rub Ribs

1. Preheat and prep: Preheat oven to 300°F (150°C). Pat ribs dry with paper towels and remove the thin membrane (silver skin) from the back. Mix the spices to make the dry rub.

2. Separate: Cut the rack into individual portions if desired. Cutting before seasoning helps the rub penetrate better. Use the bones as a guide and keep the back (bone) side up when cutting.

3. Season: Toss rib portions with olive oil, then add salt, chicken bouillon powder, black pepper, garlic powder, ginger powder, onion powder, and dried thyme. Massage the rub into all sides and the back of each rib. Place the seasoned ribs meat-side up in a baking dish.

4. Bake low and slow: Cover the baking dish tightly with foil and bake at 300°F for 1 hour and 30 minutes. Low heat keeps the meat tender and prevents drying.

5. Broil for color: Transfer the ribs to a rack on a foil-lined baking sheet. Broil on high for 5 minutes, flip the ribs, then broil another 5 minutes to caramelize the exterior and deepen the flavor.

Remove the ribs and serve warm with your favorite sides.

Expert Tips

• Use a sharp knife to remove the membrane and to cut the rack into portions.
• Grip a loosened edge of the membrane with a paper towel and pull steadily to remove it in one piece.
• Store leftovers in an airtight container in the refrigerator as soon as they cool.
• You can test tenderness by internal temperature: ribs are very tender around 200°F when collagen has broken down. The USDA minimum safe temp for pork is 145°F.
• Don’t skip the broil step — it adds a flavorful caramelized crust that complements the dry rub.

Variations and Substitutions

Try these easy variations:

• Make it spicy: Add cayenne pepper or chili powder to the rub.
• Use beef ribs: This method works well with beef ribs too.
• BBQ finish: Brush ribs with your favorite barbecue sauce after broiling for sticky, saucy ribs.

Other optional additions include liquid smoke, brown sugar, garlic salt, or dry mustard. If you’re new to ribs, stick with this basic rub and experiment later.

Recipe Frequently Asked Questions

What To Serve It With

These ribs pair well with many classic sides, including:

• Buttermilk Mashed Potatoes
• Garlic Butter Green Beans
• Garlic Butter Rolls
• Easy Roasted Potatoes
• Sweet Fried Plantains
• 3 Cheese Mac and Cheese
• Deviled Eggs

More Easy Dinner Recipes

• Pan Seared Boneless Pork Chops
• Pan Seared Lamb Chops
• Pan Grilled Salmon
• Pan Seared Ribeye Steak
• Pan Seared Tilapia
• Pork Tenderloin In Creamy Mushroom Sauce

I hope you enjoy this recipe as much as we do. If you try it, please leave a rating — we love hearing from you!

Baked Dry Rub Ribs

Simple, flavorful oven-baked pork ribs with a homemade dry rub—tender enough for weeknights and special enough for holidays.

Prep: 10 mins

Cook: 1 hr 40 mins

Total: 1 hr 50 mins

Servings: 6

Ingredients

• 4 pounds spare ribs (St. Louis style)
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons chicken bouillon powder
• 1/4 teaspoon ground black pepper
• 1 Tablespoon garlic powder
• 1 Tablespoon ginger powder
• 1 Tablespoon onion powder
• 1/2 Tablespoon dried thyme

Instructions

• Preheat oven to 300°F.
• Pat ribs dry. Remove the membrane from the back and cut the rack into portions if needed.
• Toss the rib portions with olive oil.
• Add salt, chicken bouillon powder, black pepper, garlic powder, ginger powder, onion powder, and dried thyme. Massage the rub into the meat.
• Arrange ribs meat-side up in a 9×13-inch baking dish and cover tightly with foil.
• Bake for 90 minutes at 300°F.
• Prepare a foil-lined baking sheet and a rack if you have one. Transfer ribs to the rack or directly to the foil-lined sheet, draining excess liquid.
• Set oven to high broil. Broil ribs for 5 minutes, flip, then broil another 5 minutes to caramelize.
• Remove and serve warm with sides of your choice.

Notes

Ribs: Use a 4-pound rack or 4 pounds of individual ribs. Beef ribs can substitute if preferred.

Rosemary: Fresh or dried rosemary pairs nicely with pork.

Spicy: Add cayenne or chili powder to the rub for heat.

Nutrition

Calories: 640 kcal | Carbohydrates: 4 g | Protein: 33 g | Fat: 54 g | Saturated Fat: 17 g | Sodium: 725 mg

Additional Info

Course: Dinner

Cuisine: American, Western

Calories: 640