These dry rub ribs are tender, tasty, and easy! Packed with flavor thanks to dry seasonings and spices, they're also tender and juicy from cooking them low and slow and the meat comes easily off the bone. They're a delicious (and less messy) change from saucy ribs, are perfect for any gathering, and sure to become a favorite!
Reader Testimonial: "Hi! I'm a chef, and I wanted to tell you that this recipe is magnificent! I usually use an Adobo blend with brown sugar and ground mustard seed, but this is better. Thank you for sharing this. There is never a time when we can't learn a better way, is there?" - C. Reynolds
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This recipe was inspired from my Finger-Licking Slow-Roasted Ribs. They are saucy and tender and delicious, but I wanted to come up with a different version that only used dry spices and this recipe is a winner and, dare I say, I think I like it more!
Ingredients
- 2 full rack baby back pork ribs
- Coconut sugar (brown sugar)
- Garlic powder
- Onion powder
- Black pepper
- Paprika
- Salt
- Chili powder
- Cayenne
Instructions
Slide a knife under the edge of the membrane on the inside curve of the ribs, sliding the knife under enough of it so you can grab it.
Grip the membrane with a paper towel (for better grip) and pull it off the rib rack. Discard the membrane.
Combine the coconut sugar, garlic powder, onion powder, salt, paprika, chili powder, and cayenne in a bowl and stir to mix.
Line a baking sheet with foil (for easier clean-up) and lay the racks of ribs on the pan, curved side down. Sprinkle half the dry rub seasoning evenly over both racks, lightly patting the spices onto the ribs..
Flip the racks over so the curved sides are up. Sprinkle the remaining dry rub seasoning evenly over the rib racks, lightly patting the spices onto the ribs..
Bake in a preheated 250F/125C oven for 4 hours, or until the meat is just able to come cleanly off the bone, but isn't completely falling apart. Cut the racks into 3- or 4-bone sections or
Commonly Asked Questions
Can I use a different cut of ribs that baby back?
I like to use the baby back cut which is meatier cut, but you can also use this recipe for other cuts like spareribs or St. Louis.
Do I have to remove the membrane?
It is optional to remove the membrane. I have eaten plenty of ribs where it was all still intact as it is a common practice in Asian cooking to leave it on. That being said, leaving it on can make it slightly tougher, and it can also limit how much the seasonings get absorbed into the meat.
Do I use all the dry rub seasoning for the 2 racks of ribs?
Yes. The amount of dry rub in this recipe coats 2 full racks of baby back ribs or 2 lbs. You can double or triple the recipe and store the remaining dry rub mixture in a jar in the cupboard so it's ready to go anytime!
Why do you roast them curved side up?
I also roast them with the curved side up to prevent those meaty sides from overcooking from sitting on the pan. Roasting them curved side up also allows the heat to circulate all around the ribs, which again, contributes to tasty crust all over.
Can I cook them on the grill/barbecue?
Since I don't own a grill or barbecue, I can't confidently answer that question. However, if you are a confident cook at the grill and can achieve the cooking low and slow method, I think it should work fine.
Serving Suggestions
These ribs would go perfectly with sides like my Gluten-Free Cornbread with Honey Butter and Fresh and Simple Apple Coleslaw. Or try them with some Gluten-Free Parmesan Breadsticks and my Crispy Sweet Potato Fries with Chipotle Mayo! Try them with Asian sides like BBQ Pork Chow Mein, Pickled Daikon and Carrots, or Shrimp Pomelo Salad.
More Pork Recipes
If you're interested in more pork recipes, check these out:
- Finger-Licking Slow Roasted Ribs
- Asian Pork and Shrimp Meatballs
- Dry Rub Roast Pork Neck
- Easy Pulled Pork
- Crispy Roast Pork Belly
These dry rub ribs prove that ribs don't have to be saucy and sticky to be super delicious! You can't go wrong with the flavor-packed seasonings and spices and tender meat, and with them slow-roasting in the oven, it's pretty easy effort on your part! Give them a try and I'm sure they'll become one of your favorite ways to cook ribs!
~ Lisa.
Recipe
Slow-Roasted Dry Rub Ribs
Ingredients
- 2 full racks baby back pork ribs
- 1 ½ tablespoons coconut sugar (or brown sugar)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons paprika
- 1 ¼ teaspoons sea salt
- ¼ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
Instructions
Dry Rub:
- Combine all the dry rub ingredients and mix well. Set aside.
Rib Preparation:
- Slide a knife under the edge of the membrane and pry off enough until you can grab it.
- Holding the membrane with a paper towel, pull it off the rib rack.
Roasting:
- Preheat oven 250F/120C.
- Place the racks of ribs on a foil-lined baking pan, curved (meaty) side down.
- Sprinkle half the dry rub evenly and liberally over the ribs, patting the the seasoning in.
- Flip the ribs over so the curved (meaty) side is up and use the remaining dry rub to coat and pat into the surface. Be sure to season the edges of the ribs as well.
- Roast the ribs for 4 hours, uncovered.
- Cut into individual ribs or into 3- or 4-bone sections. Serve immediately.
Notes
- The amount of dry rub in this recipe is enough to coat approximately 2 lbs. (1kg) of ribs. Scale up the dry rub seasonings if you are making more than that.
- Make double or triple the amount of dry rub and store it in a jar in the cupboard so that you always have it ready and on hand for using on pork, beef, or chicken!
- Removing the membrane from the ribs is optional, but doing so will make the ribs more tender to eat and allow the flavorings from the dry rub to penetrate more into the meat.
- Omit the chili powder and cayenne if you do not want the spiciness.
- Have a side dish of your favorite barbecue sauce for dipping your ribs if you still like saucy ribs!
Nutrition
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
**This post was original published June 23rd, 2020 and republished June 24th, 2025 with an updated recipe, new writing, and new photos.
Sarah says
Made this today and I am shocked at how good these turned out. I was always taught to cover or wrap the ribs, but I wanted to give a more dry cook a chance. These were tender, but still had a great chew and texture. Cooked for about 3.5 hours before I pulled from the oven. I finished with my favorite bbq sauce and broiled for a few mins. I would recommend this recipe, but I would recommend doubling the recipe. I used a rack from Costco, and doubled on instinct and it was the right call.
Thank you for giving my recipe a try, Sarah! I'm so glad you liked the ribs, and finishing with your favorite bbq sauce sounds like the best of both worlds for flavor!
Tom Donaghy says
We used to do our ribs in a very wet tomato based sauce but this dry rub results in tender- but textured -meat, and loads of flavour. Our new Go-To ribs recipe.
Thank you for sharing.
TomD
Thanks so much for trying the recipe, Tom! And yes, I love the ribs have more texture, as you've said. Very happy that you liked it!
Julia says
We have multiple food allergies, so i modified this recipe using the method, but only salt and liberal sprinkling of rosemary…they were tender, fall-off-the bone, and so delicious! I love this method..what could be easier?
Hi Julia! Thanks so much for trying my recipe, and I'm glad to hear that they still turned out delicious with the modifications! I love how easy this recipe is, too!
C. Reynolds says
Hi! I'm a chef, and I wanted to tell you that this recipe is magnificent! I usually use an Adobo blend with brown sugar and ground mustard seed, but this is better. Thank you for sharing this. There is never a time when we can't learn a better way, is there?
Wow! I'm humbled that you even tried my recipe, let alone liked it! Thanks so much for your comments, and you're right...we can always keep learning new ways!
Cheryl Erickson says
I was intimidated to try to make ribs, since I was just really learning to cook. This was so easy and so good! Regular Sunday rotation now!
Hi Cheryl! I'm so glad you tried the recipe and that you liked it! Keep on with learning to cook!
Sharon says
This is a fabulous alternative to the sugary, chemical laden saucey ribs. Thanks for this!! Such a family pleasing meal.
Thanks, Sharon!
Kelly Neil says
I've never made ribs before and I don't like saucy ribs so this recipe is perfect for me! Pinned to make later!!
Perfect! I hope you like them when you try them!