Get your napkins ready, because we’re making the most delicious, mouthwatering dry rub baked ribs that are tender, flavorful, and oven-friendly! These pork ribs are coated in a sweet and smoky maple spice blend, then baked low and slow until they literally fall off the bone.
It’s a stress-free, crowd-pleasing recipe perfect for a Sunday supper, a casual summer gathering, or a cozy winter meal when grilling isn’t an option.
With their sweet maple seasoning and gentle smoky finish, these dry rub baked ribs are always a crowd favorite. They take just 10 minutes to prep, then the oven does all the work, no need to stand over a hot grill. The method works with any rib cut and is perfect year-round, especially when you want a hands-off dinner. You can use any dry rub you prefer, though I love using my maple-spiced blend for an extra burst of sweet flavor. Bake them in a disposable pan for easy cleanup. If you want to prep ahead, season and wrap the ribs the night before. Customize the flavor with added heat, a smoky twist, or your favorite BBQ sauce.
These ribs look just like the photo @ the top of this recipe. FALL OFF THE BONE. I have NEVER HAD RIBS like this in my life. We usually slow smoke everything in our electric Smokin’ Tex smoker. This recipe is easy to follow and the results are FABULOUS. I will now be trying many other cuts of meat, along with chicken. This is the BEST RECIPE ever. Thank you so much.
—Claire
Gina’s Quick Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Room Temperature: Let the ribs sit out for 15 to 20 minutes after removing them from the fridge before seasoning.
- Prepping Ahead: Season and wrap the ribs up to 24 hours in advance for deeper flavor.
- Equipment: Heavy-duty foil, parchment paper, baking dish or sheet pan, and a meat thermometer.
Common Mistakes When Making This Recipe:
- Skipping the parchment paper: This can cause the ribs to dry out or stick. Use it for best results.
- Not sealing the foil tightly enough: Leaks mean steam escapes, which affects tenderness.
- Overcooking or undercooking: Always check internal temp; 200°F is the sweet spot for fall-off-the-bone ribs.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ribs: This is a flexible recipe, so you have rib options. Baby back ribs are one of my favorites. They’re smaller, leaner, and incredibly tender. St. Louis-style ribs are a meatier, trimmed-down option, while spare ribs are cut from the belly and are slightly fattier. Country-style ribs, though technically boneless cuts from the pork shoulder, also work great for this recipe. You can even use short ribs or flanked-style beef ribs, though they tend to be richer and less tender.
- Dry rub: You can use your favorite blend. But I highly recommend my sweet-spicy Maple Rub. It’s the perfect balance of savory and sweet, and it browns beautifully in the oven.
If you’re looking to explore other variations, you could also check out the Best BBQ Coffee Dry Rub Recipe for a bold flavor or the Texas BBQ Rub Recipe if you prefer a deeper smoky finish.
Removing the Membrane from Baby Back Ribs
If you’re using baby back ribs and prefer a cleaner bite, you can remove the thin membrane (also called silver skin) on the bone side. Here’s how to do it:
- Place the ribs bone-side up on a cutting board.
- Slide the tip of a small sharp knife under the edge of the membrane near one end.
- Once loosened, grip the membrane with a paper towel to help you hold it.
- Gently but firmly pull it back across the rack until it peels off completely.
While the long baking time in this recipe makes the membrane soft enough to eat, removing it can improve texture and allow the rub to penetrate better.
How To Make Dry Rub Baked Ribs
Prep and Season the Ribs
Preheat oven to 275°F. Trim excess fat. Pat dry with paper towels. If using baby back ribs, you can remove the silver skin, but it’s not necessary for this method.
Rub 1 cup of spice mix all over both sides and edges of the ribs. Use gloves if preferred. Press the rub firmly into the meat.
Wrap and Bake
Place ribs on a large piece of parchment paper. Wrap tightly, then repeat with foil. Let the ribs sit for 30 minutes or refrigerate overnight.
Place ribs on a baking sheet or dish. Bake for 1 hour per pound, about 4 hours for a full rack. Check internal temperature with a meat thermometer. Look for 200°F.
Unwrap the top of the ribs and brush on BBQ sauce. You can use store-bought, but I highly recommend homemade, like my Bacon and Whiskey BBQ Sauce for a bold, complex flavor profile and Spicy Orange and Coffee BBQ Sauce for an unexpected zesty twist. Re-wrap and bake for another 20 minutes to set the sauce.
Slice ribs into 2–3 bone portions using a sharp knife. Use a wide spatula to gently transfer to a platter. Serve with extra sauce and plenty of napkins.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Consider using smoked paprika for extra smokiness or try adding ancho chili powder, chipotle powder, or a dash of espresso powder.
Simple Substitutions: Don’t have parchment? Use butcher paper.
Tips for Recipe Success: Bake in a deep dish to avoid spills. Let the ribs rest for 10 to 15 minutes before slicing to lock in juices and ensure clean cuts. For a full meal, pair these ribs with Creamy Baked Corn Casserole Recipe or Apples and Bourbon Baked Beans for a sweet and savory combo.
Add liquid smoke to your BBQ sauce or mix Hickory Smoke powder into the rub.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze up to 2 months. Be sure to wrap them tightly and seal them in a plastic bag to avoid freezer burn. Thaw in the fridge overnight.
- Reheat covered in the oven at 300°F for 15 to 20 minutes. Add a splash of broth or BBQ sauce to keep moist.
Biblical Hospitality Tips
These slow-baked ribs, tender and full of flavor, remind us that good things often take time. Whether served at a Sunday meal or summer cookout, they invite people to linger and connect. Galatians 6:9 says, “Let us not grow weary of doing good, for in due season we will reap, if we do not give up.” Hospitality, like these ribs, is a slow and steady gift, offering warmth, presence, and a taste of something deeper.
Hostessing Tips for Intentional Gatherings
- Prep-Ahead Tip: Rub and wrap ribs the night before so your oven can do the work while you focus on fellowship.
- Setting a Welcoming Atmosphere: Serve on a cutting board with cloth towels for a rustic, communal touch.
- Fellowship Over Perfection: Invite guests to help plate or pass dishes, which builds connection.
Who will you be sharing these dry rub baked ribs with? Let me know in the comments, I love hearing about your gatherings! And if you enjoyed this recipe, don’t forget to sign up for more faith-driven recipes and stress-free hosting inspiration.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Super Tender Dry Rub Baked Ribs
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 4 pounds ribs, baby back, St. Louis style, spare ribs, short ribs, flank, or country-style
- 1 cup dry rib rub, use your favorite or a homemade version
Optional for Serving:
- Your favorite BBQ sauce, store-bought or homemade
Instructions
Prepare the Ribs
- Preheat the oven to 275 degrees Fahrenheit.
- Remove the ribs from packaging. Trim excess fat.4 pounds ribs
- For baby back ribs, you can remove the silver skin membrane, but it’s not required thanks to the long cooking time.
- Rinse the ribs under cool water and pat them dry with paper towels.
Season the Ribs
- Pour the dry rub into a small bowl.1 cup dry rib rub
- Place the ribs meat-side up on a cutting board. Sprinkle the rub generously over the top and massage it in (wear gloves if preferred).
- Flip and repeat on the bone-side and edges, making sure every surface is coated.
Wrap the Ribs
- Place the ribs meat-side up on a large sheet of parchment paper. Wrap tightly.
- Then wrap the parchment-covered ribs in a large sheet of heavy-duty foil, sealing well.
- Let the wrapped ribs sit for 30 minutes to absorb the rub flavors (or refrigerate for up to 24 hours).
Bake
- Place the wrapped ribs on a baking sheet or in a 2-inch deep baking dish (for fattier cuts).
- Bake on the middle rack for 1 hour per pound (e.g., 4 hours for a 4-pound rack).
- Check doneness with a meat thermometer — the internal temp should reach about 200 degrees Fahrenheit.
Optional: Add BBQ Sauce
- Carefully open the foil and parchment just enough to expose the top of the ribs.
- Brush with your favorite BBQ sauce.Your favorite BBQ sauce
- Fold the foil and parchment back over and return to the oven.
- Bake for an additional 20 minutes to set the sauce.
Serve
- Let the ribs cool slightly, then slice into portions of 2 to 3 ribs each.
- Use a large spatula to transfer to a platter.
- Serve with extra sauce and plenty of napkins!
Notes
- Skipping the parchment paper: This can cause the ribs to dry out or stick. Use it for best results.
- Not sealing the foil tight enough: Leaks mean steam escapes, which affects tenderness.
- Overcooking or undercooking: Always check internal temp; 200°F is the sweet spot for fall-off-the-bone ribs.
Equipment
My mother taught me how to cook & bake starting @ the age of 15. Cooking for 56 years now, I have Never tried this cooking method. Sadly, after trying this baked recipe, I realize I have missed some marvelous eating because of this. I used pork loin ribs, the smaller ones. I cut the rack in half for ease of handling. Followed the directions for rubbing, using a Trader Joe’s flavor that I wanted to use up. Followed the wrapping instructions and placed them in fridge for 24 hours. It was 2 1/2 pounds of ribs, so baked for one hour and flipped packages over, baking for a second hour. I removed them from the oven, opened each package, gently removed excess liquid and sauced each side using “Blues Hog” honey mustard. I re-wrapped meaty side down and baked for another hour. These ribs look just like the photo @ the top of this recipe. FALL OFF THE BONE. I have NEVER HAD RIBS like this in my life. We usually slow smoke everything in our electric Smokin’ Tex smoker. Husband did spare ribs all day and they fell off the bone as well. This recipe is easy to follow and the results are FABULOUS. I will now be trying many other cuts of meat, along with chicken. This is the BEST RECIPE ever. Thank you so much.
Claire! You made my day with your comment. Thank you for sharing. This recipe was not from a cookbook or magazine but my own trial and error of trying to cook ribs indoors. While I love them on the grill or smoker I needed a way to cook them inside on cold or rainy days. I used a portion of your review at the top of the post as a VIP star reviewer. Again, thank you so much for sharing your review.