The tastiest Baked Dry Rub Ribs you will ever have! Made with a simple dry rub, these juicy ribs are easy enough to make for weeknights and fancy enough to make for the holidays or special occasions.

There is nothing like racks of ribs cooking away in the oven! My kids really love this recipe because pork ribs are really tasty and fall-off-the-bone tender ribs! Just add some Roasted Baby Potatoes, Potato Salad, and Sauteed Vegetables and you have a great dinner!

Every time I make Baked Dry Rubbed Ribs, it is a special meal. They are truly the best ribs. I even made it for our Christmas dinner 2 Christmasses ago and our friends who were visiting totally loved it. A lot of people have tried this recipe and agree it is phenomenal.

Why You’ll Love This Recipe

• Ridiculously easy recipe: You only need a little bit of time to prep the meat, about 15 minutes.
• Dried seasonings: No need to prep fresh ingredients here.
• Incredibly tasty: A true testament to the fact that it doesn’t take much to make a great meal. The secret is in the dry rub that requires simple ingredients you might already have on hand. The combination of spices has the perfect balance of flavor.
• Versatile: Serve these oven-baked ribs as an appetizer with homemade hot sauce or sweet BBQ sauce for saucy ribs, or serve them as a main meal with some lettuce salad or easy coconut rice. The tender meat can be served in all sorts of ways.
• Can be made any time of the year. These ribs are convenient and surely put your oven to good use. No need to fire up the grill or have the slow cooker ribs running all day long.

I hope you love these delicious ribs as much as we do. They are kid-approved for the blog.

Ingredients For Baked Ribs With Dry Rub

For good ribs with dry rub, you need some ribs, oil, and spices to make the dry rub.

• Spare Ribs (St. Louis Style Ribs): Get a 4-pound rack of ribs or you could also get 4 pounds of ribs already divided into individual ribs.

• Salt and Chicken bouillon powder: These two ingredients add saltiness to the ribs, and the Chicken bouillon powder adds umami. You can use table salt or kosher salt. Just remember that kosher salt isn’t as strong, so you need to add a little more.

• Rib Rub Spices and Herbs: You need garlic powder, ginger powder, onion powder, and dried thyme, in addition to black pepper.

How To Bake Dry Rub Ribs

1. Prepare the oven ribs: To prepare for cooking ribs, pat the rack of ribs dry with a paper towel. Remove the thin outer membrane (silver skin) on the back of the ribs. Separately, mix the spices to create the homemade dry rub.

2. Divide Ribs: Cut the rack of ribs into individual portions. Tip: When you cut a rack of ribs into individual portions before cooking them, the dry rub mixes get into the ribs way better than seasoning a whole rack. The best way to cut them is with the back of the rack facing up so you can use the bones as a guide.

3. Add spice rub to ribs and mix well to combine, ensuring to coat the sides of the ribs and back of ribs. Once the ribs are covered with the spice mixture, place them in a baking dish with the meaty side up.

4. Bake dry rub oven ribs in a tightly covered baking dish (with tin foil) for 1 hour and 30 minutes at 300 degrees F. You need this low heat instead of a higher temperature so that you can achieve the best results. High heat will make the meat become tough and dry out.

5. Remove the ribs and place them on a rack on a baking sheet lined with aluminum foil. Broil them for 5 minutes, flip them over, and broil for another 5 minutes.

Expert Tips

• The easiest way to cut the rack into individual ribs is to remove the thin membrane from the back of the ribs first. You can do this on a cutting board. It probably goes without saying, but you need a sharp knife to do so. Don’t try to use a butter knife or a plastic knife, but a paring knife or chef’s knife.
• When removing the membrane, you can first cut it with a knife so that the edge is loose and you have something to hold. Then, with the help of a paper towel, grasp it with your hands. Steadily pull the membrane from the rib to peel it off in one piece.
• If you have leftover ribs, you can cover them with plastic wrap and store them in an airtight container. Do not keep them at room temperature for too long after they cool; move them to the refrigerator as soon as you can.
• You can always check the internal temperature of the ribs before removing them from the oven. Once they reach an internal temp of about 200 degrees Fahrenheit, they are plenty tender, and the collagen has broken down by then. However, the USDA states that they are safe once they reach 145 degrees Fahrenheit.
• Make sure not to skip the broiling stage. This guarantees you a lovely, flavorful caramelization on the outside. The rub becomes deeper in flavor, and the charred outer coating is downright delicious!

Variations and Substitutions

Try the following variations and substitutions with your ribs:

• Spicy: Add cayenne pepper or chili powder to the spice blend for some heat.
• Beef Ribs: Make this recipe with beef ribs instead.
• Barbecue Sauce: Brush the ribs with barbecue sauce before serving. You can make homemade barbeque sauce or simply use your favorite barbecue sauce from the store. My favorite way to do this is to first put my favorite BBQ sauce in a small bowl, dip the brush in the bowl, and then apply it to the ribs. It is easy and mess-free.

There are other secret ingredients you could add to the ribs to make them uniquely yours, such as liquid smoke, garlic salt, dry mustard, or brown sugar. If this is your first time making rib recipes, I suggest sticking to this dry rub recipe and experimenting next time!

Recipe Frequently Asked Questions

What To Serve It With

You can serve Baked Dry Rub Ribs with a variety of side dishes including:

• Buttermilk Mashed Potatoes
• Garlic Butter Green Beans
• Garlic Butter Rolls
• Easy Roasted Potatoes
• Sweet Fried Plantains
• 3 Cheese Mac and Cheese
• Deviled Eggs

More Easy Dinner Recipes

• Pan Seared Boneless Pork Chops
• Pan Seared Lamb Chops
• Pan Grilled Salmon
• Pan Seared Ribeye Steak
• Pan Seared Tilapia
• Pork Tenderloin In Creamy Mushroom Sauce

I hope you enjoy this recipe as much as we do. If you love this recipe, please consider leaving a star rating below. We love hearing from you!