Super Tender Dry Rub Baked Ribs

Super Tender Pork Ribs; Dry Rub Recipe In The Oven

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.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings pounds

Calories 1523

Author Gina Dickson

Equipment

Instant Read Meat Thermometer

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!

Video

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.

Nutrition