Finger-licking Grilled or baked Ribs

Oven Baked Dry Rub Baby Back Ribs Recipe

Servings: 6

Cook Time: 2 ½ - 3 hours 

Prep Time: 10 minutes

Total Time: 2 ½ - 3 hours

Description: This unique oven-baked dry rub recipe stands out for its tenderness, ease of preparation, and rich blend of flavors and spices. It’s versatile, too, suitable for both Baby Back Ribs and St. Louis-style ribs. The optional cayenne pepper adds a delightful kick for those who enjoy a bit of heat. There are two options for Dry Rubs and cooking methods. The dry rub is for cooking. You can add your choice of BBQ at the end of the cooking method to give the ribs a glaze and deeper flavor. 

Here are two dry rub options for baking/ grilled ribs or chicken. Both rubs can be stored in a cool, dark place for up to six months.

Grilling ribs after baking them.

#1 Dry rub Ingredients:

• 4-5 lb (2 racks) baby back pork ribs

• 2 tsp ground cumin

• 2 Tbsp paprika

• 2 tsp dry oregano leaves

• 2 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dry ground mustard

• 1/4 tsp cayenne pepper (optional)

#2 Dry rub Ingredients: This option is more of a Kansas City Style and will provide 12 servings = 10 lbs of ribs

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne pepper

#1 Instructions: Grill 

1. Combine all the spices in a small bowl. Rub the dry rub on the top of each rib rack.

2. Cut eight 18x24-inch pieces of heavy-duty foil. Or enough to cover the rib rack. Place one piece of foil horizontally on your work surface. Place another piece vertically on top of the first piece. Lay one dry-rubbed rib rack in the center of the foil. Gather the foil and fold it over the ribs to create a packet. Repeat with the remaining foil and rib racks.

3. Heat your grill to 450°F. When it’s hot, place the rib packets on the grill. Close the grill and cook for 1 hour and 15 minutes, turning the packets every 15 minutes.

4. Carefully remove the packets from the grill. Remove the ribs from the foil and discard the foil.

5. Place the ribs back on the grill, bone side down. Brush liberally with barbecue sauce. Grill for 10 to 15 minutes, turning and basting several times, until lightly charred. Grab a plate and some sides, and enjoy!

#2 Instructions for OVEN only:

1. Preheat your oven to 275°F and line a baking sheet with aluminum foil. 

2. Mix all dry rub ingredients together in a bowl. If the bony side of the ribs has not been trimmed, peel off any tough membrane (using paper towels makes this easier because fat is slippery).

3. Lay ribs on the lined pan with the meat side up (bone side down) and evenly sprinkle/rub spice mixture over top of the ribs.

4. Bake dry-rubbed ribs uncovered for 2 ½ - 3 hours or until ribs are fork-tender. (Can add a BBQ to the last hour of baking)

Tips:

• Make sure to remove the membrane from the back of the ribs before cooking for better flavor and texture.

• You can add some wood chips to the grill for a smoky flavor.

• You can adjust the amount of cayenne pepper to your desired level of spiciness.

• You can add other spices or herbs to the rub to give it a unique flavor or honey to sweeten it up.