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Oven cooked ribs with dry rub

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Ribs slow cooked in the oven with a delicious dry rub! Super easy, and easily altered to suit your tastes. :D

Nearly every time I ask my boyfriend what he wants for dinner he says ribs, fried chicken, or barbeque. Even when we don't have any meat at all in the house. It's also important to note that we do not own a grill! He's determined.

Last time we went grocery shopping, he really wanted to buy ribs, so I made up my mind to learn to cook them in the oven. I originally wanted to go the "sauce-the-hell-outta-them" route because I had read that was easier for beginners, but Tyler was jonesing for a dry rub. So I had to figure that out as well.

Needless to say, they turned out well and I can't wait to make them again!
 
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Step 1: What you'll need:

Picture of What you'll need:

Step 2: The Dry Rub

Picture of The Dry Rub
So I did a lot of looking around on the internets the day of cooking the ribs. Most recipes I found used these ingredients in varying amounts, and I just couldn't decide, so I made up my own. I have to say it's pretty amazing. Smells fantastic and tastes even better!
  • 2 1/2 T chili powder
  • 2 T ground cumin
  • 1 T ground coriander
  • slightly less than 1 T if using table or sea salt OR 1 T kosher salt
  • 1 T paprika
  • 1 T dark brown sugar
  • 1/2 T freshly ground black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp mustard
  • 1/2 tsp garlic powder
This makes about a cup of rub. You'll have enough left over for another use. I bet it would be fantastic on chicken too, and I'm kinda wanting to try it on roast potatoes. :)
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Mike SF3 years ago
These look delicious.

A couple pro tips would be to remove the silver skin membrane on the bone side of the ribs before applying the rub...use the Google for instructions. This membrane inhibits flavor penetration and gets caught in your teeth as well as being hard to digest.

There is a lot of debate in the BBQ world about dry vs wet smoking...basically whether or not you introduce steam and how much into the equation. While you're not smoking (BBQing) here I think the moisture question is still in play. I'm a proponent of moisture...if you have a gas oven you're getting some moisture from the combustion if you are electric you aren't. In any case you might consider adding a water tray for steam. As always experimentation will determine the right setup for you. I personally add water to the drip pan in my smoker to add moisture and prevent drip fires.

You might also consider an extended resting period (1 hour) wrapped in foil + a towel and or in an empty cooler (no ice) this will further break down the collagen in the rack and produce that fall off the bone texture that is the goal of traditional BBQ.

"You don’t win friends with salad.” — Homer Simpson
jessyratfink (author)  Mike SF3 years ago
Thanks for letting me know about the membrane! I browsed so many books and websites before starting, but none told me to remove it. I kept thinking something looked off... but I couldn't quite put my finger on it, ha. I guess most people are able to buy them properly prepared and don't go shopping for them in the middle of the night. ;)

I do thankfully have a gas oven! And I think I will try your suggestion to add a little water to the pan next time... anything to make them even better!

The resting wrapped in foil is a good idea, too. Thank you so much for all your tips. You've really helped a noob out. :D
simdany26 days ago

How many hours did you leave the rub on before cooking? To marinade.

jessyratfink (author)  simdany25 days ago

I just rub them and put them right in the oven - however, you can rub them the night before and leave them in the fridge if you have time. They taste really great that way!

Thanks! The ribs turned out amazing. Everyone loved it. Gonna do it again soon.
crapsoup2 years ago
Helpful tip: if you put your ribs in a pot of water and leave them in the oven for an hour or so on a low heat (125-150)before you cook them, they will be super tender and slid right off the bone. you can also put veggies in the water to ad a bit of flavor.
I have to disagree. Boiling the ribs before cooking will simply make a "rib broth" sucking all of your flavor out of your ribs. All of your flavor will stay with the water you're going to pitch. Stick with steam.
I never had that problem. but I don't actually boil them either. That's why you use low heat. I learned this from a friend that cooks for a "fancy" restaurant, and it has always made me super tasty & super tender ribs.

yes restaurant trick try some pickling spice in the water also brings a good flavour out

printd18361 month ago

OMG! I have been looking for a great way to make ribs for several years, and this is it. My family are all rib lovers, and all agreed these are the best we've ever eaten. Really tender and moist! I followed the recipe for the rub. I had 2 full racks of ribs, so cut them in half and put 2 halves on each shelf in my oven. I cooked them for the exact time and temp on the recipe. The only difference was that I put some water in the bottom of each of the 2 pans. Had to add a little water a couple of times. Served with a fabulous bbq sauce recipe I found years ago. Perfect! Thanks.

dbratkowski5 months ago
I used a rub from our local butcher but followed your instructions. The meat was so tender and moist! Thank you for sharing.
MEMJIM3 years ago
Great recipe you have here. If you'll remove the 'silverskin' from the backside before seasoning you'll have a much better outcome.
maryliz MEMJIM2 years ago
How do you get the "silver skin "off? I pulled and tugged and gave up.
Slew63 maryliz11 months ago
I know this is a couple years ago but take a pairing knife and run it down the long way of the ribs. This will score the membrane and grab it with your fingers from the inside. and when you get enough together rip it down.
I know this is late but it might help someone else. You should remove the silver skin so that the rub and sauce get into the meat from the bottom, plus you really don't need to eat that part. You can find how-to's on Google, but basically you pull up enough of a piece of the silver skin so you can grab onto it. It's slippery, so use a paper towel to get a grip. Then, just keep pulling until you can peel the whole piece off.
jessyratfink (author)  MEMJIM3 years ago
I'll definitely do that next time! Thanks for letting me know!
DCMooney12 months ago
This is a great rub recipe! It's the first I used, so when I lost it, I just picked another recipe from allrecipes.com, thinking they are all about the same. Wrong! It wasn't nearly as good as this one. Glad I tracked this down. Thanks!!! I've printed it out and put it in my book!!
madenairy1 year ago
tried these when this ible first appeared - there awesome!, getting hold of the ribs was a bit of a challenge though - ribs in scotland tend to be smoked and stuck in soup to add flavour - i had cast around for other methods of cooking them but this is the first one i found where u cook them in the oven, great job jessy!
HollyMann1 year ago
yum!
timcoyne11 year ago
Fried Squash is great but for a twist try fried dill pickles. Served of course with Ranch dressing. Prepare the same as the squash. The sour from the pickles and sweet salty from the Dry Rubbed Ribs will keep your tung dancing for weeks.
cbuck21 year ago
I used this recipe on 02/02/2013
You'd want to be careful not to let the excess rub touch the raw ribs if you want to save leftover rub for another use -- otherwise the cross-contamination from the raw meat germs could give someone food poisoning.
jessyratfink (author)  CatherineMcClarey3 years ago
This is true - I'll mention that I used a scoop to get it onto the ribs!
I use an old seasoning container to put the rub on the ribs, also I added some curry power.
kjv341 year ago
jessy, I had a taste for ribs on a rainy day and found this recipe when I did a google search. The ribs were absolutely delicious. The whole family enjoyed them. I put a water pan in the oven as well, and added liquid smoke to the rub, and basted with sauce and liquid smoke the last 30 minutes of cooking. I will DEFINITELY use this recipe again. Thank you so much for sharing this.
jessyratfink (author)  kjv341 year ago
Oh, that's wonderful to hear! So happy y'all liked them. :D

I keep wanting to try the liquid smoke, I bet it's amazing!
billbillt2 years ago
Very Good!!..As good as the grill, and less trouble...
pphillips13 years ago
Great Rib recipe. Look delicious.

You mentioned that you might drop the temp to 275 F.

Try this, it works great for me.

Spice up the ribs with your rub.
400 F for 20 minutes then 250 F
When you turn the oven down after the 20 minutes you can apply a little sauce.
then monitor every 45 minutes.

This also works great for beef short ribs. :-)

thanks for sharing
jessyratfink (author)  pphillips13 years ago
That sounds great too! I am considering saucing them a little next time. Have to get the boyfriend's approval, though. ;)
As part of a fund raising bbq we have just done racks of pork spare ribs with your dry rub recipe but started with the hot oven then cool oven as per pphillips1. We did the oven cooking in advance and reheated them in our smoker today with a baste of bbq sauce. The ribs had loads of compliments and there were none left over at the end. Taking off the membrane made a huge difference to the tenderness of the rib and the flavour penetration.

This is definitely how we will do our racks of ribs in the future. Thank you jessy!
kathynv2 years ago
These look wonderful - I have to thank you for writing this Instructable. It's 11 pm, and my dear husband is asking about the huge rack of ribs that is sitting in the fridge. I've never cooked anything close to this, and he wants it to be "as good as my Mom's!"

I'm off to smoosh together a dry rub and to rub those ribs. Then it's back to the fridge for a long nap while I snooze. Once we've both had our beauty sleep, the ribs are headed to the oven for a long, slow bake, as you suggest.

I'll report back and let you know how it all turns out. Thanks again.
farzadbayan2 years ago
Look so Delicious!!!
Darcy7772 years ago
Thank your for creating this instructables.
faceecaf1233 years ago
The best way to tell if ribs are done is to use the bend method. Pick up the ribs with tongs on one end and if they bend nicely in the middle with the meat on top of the bones breaking a bit but don't completely fall apart they are ready to serve. Also if you want some added smoke flavor you can put a little liquid smoke into your dry rub and add a bit of oil to make it a paste, you can really lay a thick layer of rub for flavor. And if you go with the dry rub method best to let the rub sit on the meat at least 12 hours in the fridge before throwing them in the oven, you'll lose some moisture and makes a much nicer crust.
billbillt3 years ago
(removed by author or community request)
jessyratfink (author)  billbillt3 years ago
Ha, thank you!
Mackramer3 years ago
Consider taking the white membrane off the back of the ribs (if u didn't). Helps the meat fall off the bone after they are cooked. The rub sounds great! Thanks for sharing it.
jessyratfink (author)  Mackramer3 years ago
I'm happy everyone mentioned this! Everything I used as a reference didn't clue me in. Thank you!
w2sqr3 years ago
Hey!

Thanks for the RUB recipe. I've always bought my rub from the store since
I didn't know what all was in it and/or how much :-)

Another GREAT recipe for ribs is:
Delicious BBQ: Fall Off the Bone Beef Ribs

Will
jessyratfink (author)  w2sqr3 years ago
No problem! And I'll have a look at the recipe! :)
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