Oven-Baked Pork Ribs with Dry Rub

Oven Baked Pork Ribs with Dry Rub are smoky, sweet, spicy and so succulent! The spice rub turns into a delicious sauce as the ribs slowly cook to perfection. These are fabulous for every season!

There's something so magical about dishes that combine smoky, sweet and spicy, and these baked ribs are exactly that.

(Bacon-Wrapped Turkey and Chipotle-Mango Quesadilla are other examples of this delectable flavor profile.)

The dry rub is full of earthy and smoky flavors that will seep into every crevice of the pork ribs, making every bite amazing!

The prep for this recipe takes just about 15 minutes, and the oven does the rest.

Ingredient Notes

• pork ribs (also called spareribs) - Typically spareribs are sold in a single, large slab, with at least 11 bones. Look for ribs that have good fat marbling, but not too much fat.
• brown sugar - You can use dark or light brown sugar.
• dry rub mix - smoked paprika, chili powder, garlic powder, onion powder and smoked sea salt. Smoked sea salt enhances the smoky flavor of the ribs. Kosher salt is okay too.

How to Make Them

- Preheat the oven to 300°F and line a sheet pan with 2 layers of foil, or 1 layer of heavy-duty foil.

- Combine brown sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Set aside.

- On the back of the slab of ribs, there’s a very thin membrane coating them. Gently slide a knife beneath it, and then use your fingers to pull it up and away from the bones. If it's not coming off easily, use a paper towel to help you pull it off.

- Coat the bottom of a large skillet with olive oil and place it over high heat. If the rib rack is too long to fit in the pan, cut it in half, between the center ribs. Place the ribs on a clean, dry surface and season both sides generously with the smoked salt and pepper.

- Once the pan is very hot, add the ribs, meat side down. Sear them just until there's a nice golden "crust," about 3 minutes.

Recipe Tip: Do not skip searing the ribs before adding the rub and baking them. This shortens the cooking time, seals in juices and caramelizes the surface.

- Place the ribs, meat side up, on the foil-lined baking sheet and sprinkle half of the spice mixture over them and use your hands to spread it around and rub it in. Flip them over and add the remaining spice mixture to the back and again, use your hands to spread it around and rub it in.

Recipe Tip: Be sure to generously coat the ribs, using up all of the spice mix. As it cooks slowly with the pork, it "melts" into a sauce of sorts, coating each piece of meat.

- Keeping the ribs meat side down, wrap them in the foil -- crimping it together at the top and on each end. There should be a couple of inches of air space between the ribs and the foil.

- Bake the wrapped ribs in the 300°F oven until they're very tender, about 2 to 2½ hours.

- About halfway through the cooking time, remove from the oven, open the foil and flip the ribs over. Use a large spoon to baste them with any juices in the foil. Re-seal the foil and put them back in the oven for the remaining cooking time.

- Let them sit for about 5 minutes, and then slice between each bone to separate them.

How Long to Cook Pork Ribs in the Oven

At 300°F, wrapped in foil, pork spareribs take about 2 to 2½ hours. They're ready when a knife slides very easily into the thickest part of the meat. (Thicker racks may need a little longer.)

Variations

• Spicy version. If you want a lot of heat, for a spicier spice mix, substitute 1 teaspoon of the chili powder with 1 teaspoon of chipotle or cayenne powder.
• Garlic or onion. You can also substitute the onion and garlic powder with all of one or the other.

Serving Suggestions

• One thing I love about these sweet and spicy oven baked pork ribs is that they're as great in the summertime as they are during the cooler winter months.
• And in the summer, my favorite thing to serve with the ribs is a coleslaw, especially Spicy Asian Slaw. I pull the meat off the bones and serve it with tortillas and the slaw and make tacos with them. Scrumptious!
• The ribs can be sliced and served on the bone, or you can use a fork to pull the meat off the bones. Once it's off the bones, you can add it to all sorts of things, including tacos, salads, stews, soups, sandwiches, etc.
• In the fall and winter, I like serving them with a potato dish, as well as a tasty salad.

Below are a few that would be excellent with them:

• Crispy Potato Pancakes
• Garlic Confit Mashed Potatoes
• Garlic-Herb Smashed Potatoes
• Fried Lemon Caesar Salad
• Watermelon Basil Salad

Making Them Ahead and Storage

Oven baked pork ribs with dry rub can be made ahead a couple of different ways.

• You can sear the ribs and coat them with the rub the night before you're serving them. They should be wrapped in the foil -- crimped together at the top and on each end, with a couple of inches of air space between the ribs and the foil. Then, keeping them wrapped, proceed with the baking instructions. This is a great way to get a jump on it.
• Or, you can make them from start to finish 1 to 2 days ahead of time. Once they cool completely, wrap them in foil and refrigerate. About an hour before serving, bring them to room temperature and then heat them in the oven, about 12 minutes in a 350°F oven.
• Leftovers will keep well for 3 to 4 days in an airtight container in the refrigerator, or in the freezer for a few months, sealed very tightly with plastic wrap or in a freezer bag.

More Must-Try Pork Recipes

I hope you love these pork ribs with dry rub as much as I do!

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