Slow-Roasted Dry Rub Ribs
These dry rub ribs are not only tender, they are packed with flavor thanks to the seasonings and spices rubbed into the meat! They're a delicious change from saucy ribs and are perfect to serve at your next outdoor gathering!
baby back ribs, dry rub ribs, picnic food
Lisa from A Day in the Kitchen
(or brown sugar)
Combine all the dry rub ingredients and mix well. Set aside.
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.
Preheat oven 250F/130C.
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.
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 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!