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Savory Classic BBQ Baby Back Ribs Recipe Easy Homemade Dry Rub

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This savory classic BBQ baby back ribs recipe uses a homemade dry rub and slow oven roasting to deliver tender, juicy ribs with a perfect balance of smoky, spicy, and savory flavors without the mess of sauce.

Ingredients

Scale
  • 2 racks (3 to 4 pounds) pork baby back ribs, trimmed of excess fat and silver skin removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar (light or dark)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon dried oregano or thyme
  • 2 tablespoons olive oil or yellow mustard
  • Aluminum foil (for wrapping ribs during cooking)

Instructions

  1. Remove the silver skin from the back of the ribs by sliding a butter knife under the membrane and pulling it off (5-10 minutes for two racks).
  2. In a mixing bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne pepper (if using), and dried herbs. Stir thoroughly until evenly blended.
  3. Rub the ribs all over with olive oil or yellow mustard to help the dry rub stick and lock in moisture.
  4. Generously sprinkle the dry rub over both sides of the ribs, patting it down so it adheres well.
  5. Let the seasoned ribs sit at room temperature for about 30 minutes to allow the rub to penetrate the meat. Alternatively, wrap in plastic wrap and refrigerate for up to 24 hours.
  6. Preheat the oven to 275°F (135°C).
  7. Place each rib rack on a large piece of aluminum foil and wrap tightly to seal in the juices.
  8. Transfer the wrapped ribs to a roasting pan or rimmed baking sheet and roast in the oven for 2.5 to 3 hours until tender and the meat pulls back from the bone.
  9. Carefully unwrap the ribs and place them back on the pan, bone side down.
  10. Broil for 3-5 minutes or increase oven temperature to 400°F (205°C) to crisp up the edges, watching closely to avoid burning.
  11. Let the ribs rest for 10 minutes before slicing between the bones to keep the juices locked in.
  12. Serve warm with your choice of sides.

Notes

Remove the silver skin for better seasoning absorption and tender ribs. Use heavy-duty foil to prevent tearing during cooking. Watch the broiler carefully to avoid burning the ribs. The dry rub can be made ahead and stored for up to 3 months. For a gluten-free option, verify chili powder and paprika labels. Leftovers reheat best wrapped in foil at low oven temperature to maintain moisture and texture.

Nutrition

Keywords: BBQ ribs, baby back ribs, dry rub, slow cooked ribs, oven roasted ribs, barbecue, pork ribs, easy BBQ recipe, homemade dry rub

Find it online: https://zorbmeal.com/savory-classic-bbq-baby-back-ribs-recipe-easy-homemade-dry-rub/