Dry Rub for Ribs in Oven

Why You’ll Love This Recipe

This dry rub for ribs in the oven delivers bold, smoky, and savory flavors that perfectly complement tender, fall-off-the-bone pork. It’s a simple blend of pantry spices that transforms ordinary ribs into a restaurant-worthy dish without the need for a grill or smoker. Ideal for weeknight dinners, special occasions, or anytime you’re craving barbecue-style ribs indoors.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

paprika
brown sugar
salt
black pepper
garlic powder
onion powder
chili powder
cayenne pepper (optional, for heat)
dry mustard
ground cumin

directions

Preheat your oven to 300°F (150°C) and line a baking sheet with aluminum foil.

Pat the ribs dry with paper towels and remove the silver skin from the back of the ribs for better flavor penetration.

In a small bowl, mix all the dry rub ingredients until well combined.

Generously rub the spice mix over both sides of the ribs, pressing it in to adhere.

Wrap the ribs tightly in foil and place them meat-side up on the prepared baking sheet.

Bake for 2.5 to 3 hours, or until the ribs are tender and pull away easily from the bone.

Optional: For a caramelized crust, carefully unwrap the ribs, brush with your favorite barbecue sauce, and broil for 3-5 minutes.

Servings and timing

This recipe is enough for 2 full racks of ribs (4-6 servings).
Preparation time: 10 minutes
Cooking time: 2.5 to 3 hours
Optional broiling time: 5 minutes
Total time: Approximately 3 hours and 15 minutes

Variations

Add smoked paprika or chipotle powder for deeper smokiness.
Mix in dried herbs like thyme or oregano for an herby touch.
Use honey powder or maple sugar instead of brown sugar for a different sweetness profile.
Adjust cayenne to your heat preference or omit entirely for a milder rub.

storage/reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Reheat in a 300°F (150°C) oven covered with foil for about 15-20 minutes, or until warmed through.
Ribs can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use this rub on other meats?

Yes, this rub works great on chicken, pork chops, and even brisket.

Do I need to marinate the ribs with the rub?

While not required, letting the ribs sit with the rub for a few hours or overnight enhances the flavor.

Is it okay to cook the ribs uncovered?

No, covering the ribs in foil helps them stay moist and tender during baking.

Can I use this rub for grilled ribs?

Absolutely, it’s versatile enough for both oven and grill use.

How spicy is this rub?

The heat level is mild to medium, depending on the amount of cayenne. Adjust to taste.

What if I don’t have dry mustard?

You can omit it or substitute with a small amount of prepared mustard, though it will slightly affect texture.

Should I oil the ribs before applying the rub?

It’s not necessary, but a light coating of olive oil can help the rub stick better.

Can I make this rub in bulk?

Yes, double or triple the recipe and store in an airtight jar for up to 6 months.

Can I skip the broiling step?

Yes, it’s optional but adds a nice finish if you like a crispy, caramelized exterior.

Do I need to flip the ribs while baking?

No, bake them meat-side up for consistent cooking.

Conclusion

This dry rub for ribs in the oven brings out bold, classic barbecue flavors without the need for outdoor equipment. It’s a hassle-free way to enjoy mouthwatering ribs all year round. Once you try this rub, it’s bound to become a go-to for easy, flavorful meals that impress every time.

Print