Save Tender, smoky, and perfectly seasoned pork ribs, slow-cooked with a flavorful dry rub for a true barbecue experience.
Ingredients
- Pork: 2 racks (about 4 lbs / 1.8 kg) pork baby back ribs membrane removed
- Dry Rub: 3 tbsp brown sugar
- Dry Rub: 2 tbsp paprika (preferably smoked)
- Dry Rub: 1 tbsp kosher salt
- Dry Rub: 1 tbsp black pepper
- Dry Rub: 1 tsp garlic powder
- Dry Rub: 1 tsp onion powder
- Dry Rub: 1 tsp ground cumin
- Dry Rub: 1 tsp chili powder
- Dry Rub: ½ tsp cayenne pepper (adjust to taste)
- Optional (for serving): ½ cup BBQ sauce (gluten-free if needed)
- Optional (for serving): Fresh parsley chopped (for garnish)
Instructions
- Step 1:
- Preheat oven to 300°F (150°C).
- Step 2:
- Pat ribs dry with paper towels Remove the thin membrane from the bone side if not already done.
- Step 3:
- In a small bowl mix all dry rub ingredients until well combined.
- Step 4:
- Rub the spice mixture generously over both sides of the ribs.
- Step 5:
- Wrap each rack tightly in aluminum foil Place ribs on a baking sheet bone side down.
- Step 6:
- Bake in the oven for 2½ hours until tender.
- Step 7:
- For a crispy exterior preheat the grill or broiler to high Unwrap ribs brush with BBQ sauce if using and grill or broil for 3 5 minutes per side until slightly charred.
- Step 8:
- Rest for 5 minutes slice between the bones garnish with parsley and serve.
Save 
Save Recipe Help & Answers
- → What kind of ribs work best for this dish?
Baby back pork ribs are ideal due to their tender texture and balanced fat content, but spare ribs can be used with a longer cooking time.
- → How does the dry rub enhance the flavor?
The combination of brown sugar, smoked paprika, and spices creates a sweet and smoky crust that deeply flavors the meat during slow cooking.
- → Can I prepare this without a grill?
Yes, finishing the ribs under a broiler works well to create a crispy, charred exterior if a grill isn't available.
- → How should the ribs be cooked for the best tenderness?
Wrapping the ribs tightly in foil and baking them low and slow at 300°F for 2½ hours ensures juicy, tender meat that easily pulls from the bone.
- → Are there any tips to adjust the heat level?
Adjust the cayenne pepper quantity in the rub to control spiciness, allowing for a milder or more intense kick as desired.
- → What sides complement these ribs well?
Classic barbecue sides like coleslaw, cornbread, or baked beans pair beautifully with the rich and smoky flavors of the ribs.