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    Home » Recipes » Dry Rub Oven Ribs (Baby Back)

    Published: May 17, 2021 · Modified: May 29, 2022 by Alicia This post may contain affiliate links.

    Dry Rub Oven Ribs (Baby Back)

    Jump to Recipe Print Recipe
    A whole rack of dry rubbed oven ribs next to sliced ribs and bbq sauce on a wooden board

    This dry rub oven ribs recipe uses a simple mixture of paprika, chili powder, brown sugar, and garlic powder for the most flavorful, oven baked baby back ribs!

    Dry rub oven ribs are easy to make without a grill. All you need to do is bake at 300 degrees for a couple of hours and you have the most tender and juicy ribs - plus a homemade bbq sauce!

    A whole rack of dry rub oven ribs next to sliced ribs and bbq sauce on a wooden board

    This post was first published in June 2018 and was updated in May 2021 with new pictures and recipe tips.

    Jump to:
    • Why Make Ribs in the Oven?
    • Dry Rub for Oven Ribs
    • Types of Pork Ribs
    • Step by Step Process
    • Broiling and Cutting the Ribs
    • Recipe Substitutions
    • Suggested Sides
    • Frequently Asked Questions
    • BBQ Recipes
    • Dry Rub Oven Ribs with BBQ Sauce

    Why Make Ribs in the Oven?

    I love oven baked ribs, especially baby back ribs, because they are so easy to make and come out perfect every time! With a grill, so many factors come into play with the weather being good and the heat being consistent - using the oven is totally hassle free. Cooking at 300 degrees F gives you a 2.5-3 hour cooking time, which is really fast for ribs.

    This recipe:

    • Does not require a grill.
    • Can be used for baby back ribs or St. Louis style.
    • Is perfect for dairy free and gluten free family members.
    • Super simple ingredients.

    Dry Rub for Oven Ribs

    Salt, paprika, chili powder, and other dry rub ingredients for ribs on a table

    This is one of my favorite dry rub recipes for ribs because it doesn't require a ton of different ingredients - just six ingredients total. Besides salt and pepper, here are some of my tips for choosing the right spices.

    • Chili Powder - My favorite chili powder is from Morton and Bassett, which uses a really basic blend without any cocoa powder. It's also salt-free for those following a low sodium diet. If you're following a migraine diet, you'll want to watch out for mixes containing onion powder as well.
    • Brown Sugar - Brown sugar is essential to adding a hint of sweetness, especially when the dry rub transforms into a bbq sauce while the ribs are in the oven.
    • Garlic Powder - Unless you have a chili powder with a lot of garlic in it, the extra garlic powder adds so much flavor.
    • Paprika - I love to use a combination of smoked paprika and regular paprika. The smoked paprika makes these ribs taste like they're hot off the grill without the effort, but it's not overpowering when you mix the two.

    Baby back ribs lined up on a white plate, drizzled with BBQ sauce

    Types of Pork Ribs

    A few things to note. “St Louis” aka “Spare Ribs” vs. “Baby Back” ribs will both work well with this recipe. I prefer baby back as there’s a little more actual meat, less fat, and just overall easier to eat. My husband vehemently disagrees with me and thinks St Louis/spare ribs have more flavor and are heartier.

    St Louis style is also less expensive than baby back, which is good if your husband can also polish off a whole rack by himself. I know you can usually get both types pre-packaged, but I highly recommend asking your local butcher for fresh ones. They’re usually quite common this time of year and that way you don’t have to worry about any additives or preservatives.

    Typically baby back ribs are trimmed of a thick, shiny membrane on the back of the ribs, but if not, you can ask your butcher do it for you, or remove the membrane from the ribs yourself. This technique will result in more tender and flavorful ribs that are easier to eat!

    Step by Step Process

    A step by step tutorial of putting dry rub onto a rack of baby back ribs

    Step 1: Remove the thin membrane, if needed.

    Start by removing any excess membrane on the back of the ribs, or have the butcher do it for you. Pat them dry with a paper towel.

    Prepare a tin foil piece that's just as long as your rack of ribs and lay them on top.

    Step 2-3: Season the ribs.

    Combine all the spices for the dry rub in a bowl and pat half the mixture on the back side of the ribs (meatiest side down).

    Flip the ribs over and use the rest of the dry rub on the meaty side of the rack. (Picture 4)

    Step 4: Wrap the dry rubbed ribs in foil.

    Curl the tin foil up around the ribs as much as you can on all sides, you need the juices to stay inside the foil. You will most likely need to lay an extra sheet of tin foil on the top and wrap it around snugly.

    Folding foil around two racks of ribs and placing them on top of a baking sheet
    • Place your tin foil-wrapped rib rack on an oven-safe rack over a sheet pan. You can also place foil underneath the rack for easy clean up in case any juices leak. (See photo above.)
    • Bake in the oven at 300 degrees for 2.5-3 hours or until the ribs reach an internal temperature of 145 degrees F. I find these ribs to be pretty forgiving - they don't get dried out unless you leave them in a really long time!

    Step 5: Make homemade BBQ sauce with leftover juices.

    Remove the rack of ribs carefully, reserving the juices that accumulate in the tin foil - this will be your homemade BBQ sauce! Transfer the juices to a small pot and whisk in cornstarch to help thicken it while reducing the sauce over medium heat.

    You can do this 1 teaspoon at a time until desired thickness is reached. Just give it some time to reduce before adding more.

    Reducing the homemade BBQ sauce for ribs
    Two racks of ribs being broiled in the oven

    Meanwhile, turn your oven broiler on high to add an extra char to the ribs - about 10 minutes total.

    Broiling and Cutting the Ribs

    To finish these ribs off, you can either grill them or broil them. Since you're already using the oven, I prefer broiling to make it easier on yourself and dirty fewer dishes.

    Two racks of ribs after being broiled in the oven

    For either, you want to turn the broiler to high heat and place the ribs, meaty side up, about 6-10 inches away from the heat. Leave them for about 10 minutes, rotating the pan every so often so they are darkened evenly.

    To slice the ribs, place them meat side down so you can clearly see where the bones are, making for easy cutting.

    Sliced ribs with BBQ sauce being poured over on a cutting board

    Recipe Substitutions

    These dry rub oven ribs are already gluten free and dairy free, so they work well with lots of diets. For low sodium, you can control the amount of salt you add. I like to start with a tablespoon, but the spices are so flavorful you don't need too much.

    • Honey for brown sugar - If you have an issue with brown sugar, I’ve tried this with honey and it was also really good. The trick is to mix the spices all together and apply them to the meat, then drizzle the honey on top. If you try to mix the spices with the honey and then apply it, everything will clump together. Once it all warms in the oven, it’s not an issue.
    • Maple syrup for brown sugar - Maple syrup is also a great substitute and you don't have to worry about that one clumping.

    Suggested Sides

    There’s also not much else that goes better with ribs than traditional potato salad. I’m a big fan of this simple Potato Salad recipe, a healthy coleslaw, or an easy summer salad.

    To keep things low-carb, this would be so good with roasted mashed cauliflower.

    An unsliced rack of ribs with the dry rub and bbq sauce on top

    Frequently Asked Questions

    What temperature should I cook ribs?

    I have experimented several ways and I prefer 300 degrees Fahrenheit because they are almost always done by 3 hours, no matter the size of my ribs. You can also cook the ribs around 250 for a "low and slow" method, but anticipate them taking closer to 5 hours. Any higher than 350 degrees and the ribs are cooking too fast to be tender.

    Should I wrap ribs in foil when baking?

    Yes! Wrapping BBQ ribs in foil when baking will allow them to cook in their own juices, leaving them tender and not dried out. They will be falling off the bone! Once they're done baking, you can choose to grill them or broil them for extra flavor.

    What's better - St Louis Ribs or Baby Back?

    I prefer baby back ribs for this dry rub oven rib recipe because the way it's cooked makes it tender and flavorful without the extra fat that St. Louis ribs have. I also like that most baby back racks have the thin membrane already removed. St Louis ribs tend to be better on the grill because they're flatter and have a more even, versus curved, surface. However, both will work for this recipe!

    BBQ Recipes

    For more summer recipes like these dry rub oven ribs with homemade BBQ sauce, check out these posts.

    • Honey Chipotle Chicken Sandwich
    • Mediterranean Pasta Salad | Gluten Free
    • Peach Burrata Salad with Basil Vinaigrette
    • Grilled Italian Shrimp

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A whole rack of dry rubbed oven ribs next to sliced ribs and bbq sauce on a wooden board

    Dry Rub Oven Ribs with BBQ Sauce

    These baby back rubs are coated with a homemade dry rub mix and oven baked till they fall off the bone. Coated in a homemade bbq sauce, the only mess you make with these ribs is with your fingers when you eat them!
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, BBQ
    Diet: Gluten Free, Low Lactose, Low Salt
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 4 people
    Calories: 733kcal
    Author: Alicia

    Ingredients

    • 4-5 lb rack of ribs, either baby back or St Louis spare ribs, membrane removed* *see notes in post
    • ⅓ cup brown sugar
    • 1 tablespoon paprika
    • 1 tablespoon smoked paprika
    • 1½ tablespoons chili powder
    • 2 teaspoons garlic powder
    • 1 tablespoons kosher salt
    • 1-2 teaspoons fresh ground pepper
    • 1-2 teaspoons distilled white vinegar (for sauce)
    • 1 tablespoon cornstarch
    US Customary - Metric

    Instructions

    • Preheat oven to 300 degrees F. Cut a large, long piece (the length of your rib rack plus a few inches) of tin foil. Place the ribs, meaty side up. Combine your spice mixture together and pat half the mixture all over the rib rack, coating it as best you can. Carefully flip the rib rack so the meaty side is down and apply the other half of the mixture. 
    • Fold your tin foil inward on all sides to seal the meat as best you can. Cut another piece of tin foil and apply it on the top of the rack, sealing it underneath the rack. Make sure there are no holes, otherwise all the good juices will leak out! 
    • Place on a baking sheet with a wire rack over it, if possible. Cook in the oven at 300 degrees for 2.5 to 3 hours. Baby back ribs should cook a little faster than St Louis style. If you're not ready to serve, turn the heat down to 175 degrees F and keep them warm till ready. 
    • Remove the rack from the oven and CAREFULLY remove the tin foil from the top (it will be hot!). Then slide the ribs out from the lower foil packet with all the juices and place on a cutting board, meat side down. This way you can see the bones for easy cutting. A cutting board with a little "moat" works best, since they will be juicy. Carefully pour the leftover juices from the foil into a small saucepan.
    • Heat the juices, along with the 1-2 teaspoons of white vinegar, over medium high heat until boiling. Whisk in the cornstarch till it's no longer clumpy and then turn the heat down to a low simmer. You can do this one teaspoon at a time until desired thickness is reached. Allow the sauce to simmer about 5-7 minutes, stirring frequently. 
    • Apply as much of the sauce as you'd like to the ribs and enjoy!

    Notes

    • Both St. Louis and baby back ribs will work for this recipe, but I prefer baby back. Make sure you ask your butcher to remove the membrane on the back for more flavorful, tender ribs. 
    • This rub covers about 1 full size rack of ribs but can easily be doubled for 2 racks. Plan on about 1 pound of ribs per adult. 
    • If you'd like to substitute honey for the brown sugar, make sure you evenly drizzle on top of the rack after you have applied the spices. Honey will not coat the meat well if it's any bit cold. 
    • For low sodium, adjust the added kosher salt as needed and look into chili powders without added salt, like Morton and Bassett. 

    Nutrition

    Serving: 1pound | Calories: 733kcal | Carbohydrates: 22g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2050mg | Potassium: 887mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2676IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Zack says

      December 13, 2022 at 6:46 pm

      5 stars
      First time making ribs was with this recipe. It was simple, delicious and family favorite!

      Reply
      • Alicia says

        December 15, 2022 at 9:56 am

        Thanks so much, Zack!

        Reply
    2. Shanel Espinoza says

      June 19, 2022 at 7:58 pm

      5 stars
      I just made these for Fathers’s Day and boy did they blow us away with how good they came out! I don’t make ribs often. These were so easy and the meat fell off the bone completely. The flavor of the rub and the sauce is amazing. I will definitely make this again and again. I didn’t have smoked paprika so I just doubled the regular paprika.

      Reply
    3. Brenda G says

      July 19, 2021 at 10:37 pm

      5 stars
      These ribs are finger-licking good and they feel like a special treat whether you have food limitations or not! I have made them twice and they turned out great both times. Since I haven't been able to eat many sauces on this diet, having BBQ sauce was a dream come true! Can't recommend this recipe enough.

      Reply
    4. Ron says

      May 17, 2021 at 2:48 pm

      5 stars
      These are absolutely fantastic! Fall off the bone tender and full of flavor!

      Reply
      • Alicia says

        May 29, 2021 at 11:56 am

        Thanks so much Ron! Glad you enjoyed them.

        Reply
    5. Mary says

      May 10, 2021 at 6:47 pm

      5 stars
      So good!

      Reply
    6. Pam says

      May 26, 2020 at 12:58 pm

      5 stars
      Love this recipe!! I've made it a few times and everyone always loves it!! The meat falls right off the bone! You can also finish off the ribs in the broiler or on the grill while the sauce simmers if you want a little blackening on them.

      Personally, i add a dash of cayenne to the rub, because we like spicy, and I add a touch of tomato paste to the simmering sauce, because I can tolerate tomatoes and we like a tomato based bbq.

      Reply
      • Alicia says

        June 01, 2020 at 12:32 pm

        Thanks, Pam!!

        Reply
    7. Hungry Heather says

      March 24, 2020 at 6:50 pm

      5 stars
      Great take on ribs! My husband like them, too, so this makes HYH life that much easier. I botched the sauce but will be more careful next time. I think what I did wrong was boiling the sauce on high instead of medium high. After simmering, I was left with sticky molasses separated from the oily fat. I’m sure if I had made the sauce correctly it would’ve tasted even more amazing than the juices that I licked out of the aluminum foil. ????

      Reply
      • Alicia says

        March 26, 2020 at 10:40 am

        Oh yes! Too high heat for too long haha!! So glad you still enjoyed it though!

        Reply
    8. Brandy Mitchell says

      January 20, 2019 at 6:12 pm

      5 stars
      I made this for Sunday Dinner everyone loved it. We are very picky about our BBQ here in Texas so the fact that everyone cleaned their plates and I had no leftovers speaks volumes

      Reply
      • Alicia says

        January 20, 2019 at 6:17 pm

        Thanks, as always, Brandy! So thrilled you loved it.

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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