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.

Super Tender Pork Ribs on a wood board with bowl of sauce by them
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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.

A package of Smithfield St. Louis style pork spareribs is on the left, and a small wooden bowl filled with rib rub seasoning is on the right, each labeled “your favorite style ribs” and “your favorite rib rub.”.
  • 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.
award winning dry rub for ribs in a bowl

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

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.

ribs with dry rub on them and a bowl of dry rub and tablespoon of rub
A slab of raw pork ribs coated with dry spice rub sits on white parchment paper, aluminum foil at the sides, ready to pair perfectly with a zesty canned cowboy candy recipe.

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.

uncooked ribs wrapped in parchment paper, on top of foil
rack of ribs wrapped in foil on a cookie sheet

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.

two ribs baked in the oven with sauce on a wood board
How do I get smoky flavor in oven-baked ribs?

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!

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Super Tender Pork Ribs; Dry Rub Recipe In The Oven
5 from 1 rating

Super Tender Dry Rub Baked Ribs

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 pounds
These dry rub baked ribs are a sweet and smoky dish that’s irresistibly tender and easy to prepare. Made with a maple spice blend and baked low and slow, these ribs are perfect for cozy family dinners or relaxed BBQ gatherings. Enjoy them sauced or dry for crowd-pleasing results every time.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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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

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 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.
Dietary Modifications: For gluten-free, make sure your rub and sauce are gluten-free certified.
Flavor Enhancements: Consider doubling smoked paprika for extra smokiness or try adding ancho chili powder, chipotle powder, or a dash of espresso powder. A hint of cinnamon can also bring a warm, unexpected depth. Want more heat? Stir in 1 teaspoon of jalapeño powder or 1/2 teaspoon of habanero chili powder for a bold, spicy kick. 
Add-In Options: Toss with bacon bits, honey glaze, or pineapple BBQ sauce after baking.
Simple Substitutions: No maple sugar? Use brown sugar. Don’t have parchment? Use butcher paper or wrap in foil only, but double up.
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.
Serving: 1pound, Calories: 1523kcal, Carbohydrates: 15g, Protein: 75g, Fat: 130g, Saturated Fat: 58g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 63g, Trans Fat: 9g, Cholesterol: 340mg, Sodium: 245mg, Potassium: 1109mg, Fiber: 2g, Sugar: 1g, Vitamin A: 547IU, Vitamin C: 2mg, Calcium: 220mg, Iron: 14mg
Cuisine: American
Course: Main Dish
Author: Gina Dickson
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gina in the kitchen cooking and image of dishes made by intentional hospitality
A slab of baked ribs coated in dry rub sits on a wooden board, partially sliced into pieces, with a small bowl of barbecue sauce and a hint of canned cowboy candy recipe inspiration. Text overlay reads: "Super Tender Dry Rub Baked Ribs Recipe.