Dry-Rubbed Oven Ribs

The local grocery store had a great deal on pork ribs, which have never been something I’ve felt strongly about, but suddenly I wanted to try my hand at roasting a rack of ribs.  I’ve never done it before, but it seems like the type of thing that I should know how to do.  As it turns out, it’s really easy!

1 Dry Rubbed Ribs So I bought some.  Then I did what I do when I want to make sure something turns out well: I went to smittenkitchen.  Thankfully, Deb’s recipe an oven recipe, because our grill has some…hot spots. It was a free grill, after all. I don’t complain.
4 Dry Rubbed RibsThe dry rub recipe makes a full cup of dry rub, so the brown sugar, chili powder, onion powder, and cayenne pepper create a nice, thick crust.
dry rubI spread it on the pork ribs and then tamped it down with a fork. It still all fell off when I flipped the ribs to do the other side.
dry rub raw ribsWrapping it in foil was another trick. I have cheap, weak foil, but for this recipe you really want a large industrial roll if you can find it.
aIMG_4100Lay it seam up on a cooling rack in a cookie sheet.  You want to trap all the juices inside the foil.
aIMG_4106I baked this at 225°F for five hours, but I think one more hour would have really helped.  The ribs were pretty tender, but not quite fall-off-the-bone.
3 Dry Rubbed RibsAll those juices get drained into a saucepan then simmered until they have reduced by half.  This makes a very salty, spicy barbecue sauce.
2 Dry Rubbed RIbsThis is an easy ribs recipe that feeds a crowd! It’s a great recipe for a host, since there’s very little work involved, leaving more time to socialize.
Dry-Rubbed Oven Ribs

Dry-Rubbed Oven Ribs

This is an easy recipe for pork ribs that can be made in the oven, and it includes a deeply flavorful barbecue sauce.


  • 1/2 cup brown sugar
  • 2 tbs paprika
  • 3 tbs chili powder
  • 1 tbs onion powder
  • 1 tbs salt
  • 1 tsp cayenne powder (or less, to taste)
  • 1 tsp garlic powder
  • 1 tsp pepper
  • One rack of pork ribs (3-5 lbs)


  1. Preheat the oven to 225°F
  2. Mix all spices to create the dry rub. Lay out ribs on a large sheet of tin foil, meat side up, and coat with dry rub. Carefully flip the ribs and coat the other side. Wrap the foil tightly, putting all the seams on one side. Place the ribs on a cooling rack on a cookie sheet.
  3. Bake for 5-6 hours, until fork easily pierces meat.
  4. Drain all the juice from the foil packet, then while the meat rests, simmer the pan juices until reduced by half. They should create a thin syrupy sauce.
  5. Slice the ribs and serve with the sauce. The sauce will be very salty.

Adapted from smittenkitchen


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