Baked Dry Rub Ribs | Precious Core

December 16, 2021 Stan

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

I couldn’t resist picking up a pack of spare ribs from my local Cotsco. I particularly loved the fact that they were cut into individual pieces. But you could totally make this recipe with a rack of ribs as well!

In my home, baked pork ribs are a special once-in-a-while thing since we don’t really eat pork that much.

These baked pork ribs are super tasty! The secret is in the dry rub that requires simple ingredients you might already have on hand.

Serve these ribs as an appetizer with homemade hot sauce or serve them as a main meal with some salad or rice.

Also these baked pork ribs can be made anytime of the year as you can conveniently make them in your oven. No need to fire up the grill!

I hope you love these ribs as much as we do. They are kid-approved for the blog. I also served them to some guests and they gushed about how good they were.

Ingredients For Baked Ribs With Dry Rub

Spare Ribs (St Louis Style)

Parsley flakes (dried parsley)

How To Bake Spare Ribs In Oven With Dry Rub

1. Pat ribs dry.

2. Toss ribs with oil

3. Add seasonings to ribs and mix well to combine.

4. Bake ribs in tightly covered (with foil) casserole pan for 1 hour 30 minutes at 300 degrees F.

5. Broil ribs on high on each side for 5 minutes.

How Long To Bake Ribs With Dry Rub

Bake ribs with dry rub at 300 degrees Fahrenheit for about 1 hour 30 minutes until the ribs are tender. Once the ribs are tender finish them up by grilling them using the broil function of the oven.

Baked Dry Rub Ribs

Course:

Dinner

Cuisine:

Western

Keyword:

Baked Dry Rub Ribs, Dry Rub For Ribs, Oven Ribs, Spare Ribs, Spare Ribs at Home

Servings: 6 servings

Calories: 550 kcal

Ingredients

4
pounds
spare ribs
St Louis Style
2
Tablespoons
olive oil
1
teaspoon
salt
2
teaspoons
chicken bouillon powder
¼
teaspoon
ground black pepper
1
Tablespoon
garlic powder
1
Tablespoon
ginger powder
1
Tablespoon
onion powder
1
Tablespoon
dried parsley
(also called) parsley flakes

Instructions

Preheat oven to 300 degrees F.
Pat the ribs dry with paper towels. Place them in a large mixing bowl.

If the ribs are not separated, remove the membrane at the back of the ribs then cut the rack into individual ribs before patting dry.
Add the olive oil to the ribs and toss to combine.
To the ribs add the salt, chicken bouillon powder, black pepper, garlic powder, ginger powder, onion powder and parsley flakes.
Mix everything together well with clean hands while ensuring that the seasoning gets all over the ribs.
Place the ribs in a 9 by 13 inch baking dish and cover tightly with foil.
Place the baking dish in the preheated oven and cook for 90 minutes.
Meanwhile line a large baking sheet (18 by 13 inch) with aluminum foil. Add a baking rack to the sheet if you have one.

Note: If you don’t have a baking rack, brush the aluminum foil with oil or spray with a cooking spray. You’ll place the ribs directly on the foil. If you have a baking rack you’ll place the ribs on the rack instead so the drippings can go to the foil.
Remove ribs form oven and place them on the baking rack or directly on the lined baking sheet.
Place the ribs back in the oven and let them broil for 5 minutes. Remove them and turn to the other side and let them broil for another 5 minutes.
Remove ribs and serve warm. I love them with my sweet fried plantains and my Cameroonian style hot sauce. They go good with a vegetable salad!