Foolproof Dry Rubbed Oven Ribs

# Overview

# The dry rub The recipe supplies a full homemade spice blend that makes roughly 2 cups. It's meant to be kept on hand and used on many meats beyond ribs.

Ingredients for the dry rub (full batch):

• 3 tbsp paprika
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 3 tbsp kosher salt
• 1 tbsp powdered ginger
• 1 tbsp chipotle powder
• 6 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp ground nutmeg
• 1 tbsp ground oregano
• 1 tbsp ground thyme
• 1 tbsp ground coriander
• 2 tbsp dry mustard powder
• 2 tbsp garlic powder
• 3 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp cinnamon

Mix all ingredients and store unused rub airtight in a cool place. The author keeps it in a mason jar for frequent use.

# Preparing the ribs Remove the silver skin (membrane) on the bone side before seasoning. Slide a butter knife under the membrane at one end to loosen it, then pull it off along the rack so the rub can contact the underside and the ribs won't curl during cooking.

Rub the spice mix liberally over both sides of the ribs. Cover and chill for several hours or overnight—overnight is the preferred approach.

# Cooking method and timing Place the seasoned racks uncovered on a wire rack over a baking sheet. Roast in a 225°F oven.

Total cook time depends on rack type and size:

• Baby back ribs: roughly 4–6 hours.
• Average back ribs: about 6–7 hours for larger racks.
• Side/spare or very large racks: up to 8–9 hours.

# Serving and variations These ribs are intended as a dry-rubbed, sauce-free option well suited to parties because they avoid messy glazing. If you prefer sauced ribs, brush a favorite barbecue or honey barbecue sauce on near the end of cooking. The author notes children in his household like honey barbecue on these ribs.

# Notes on versatility and storage The dry rub is described as extremely versatile: use it on roast chicken, pork chops, burgers, and brisket. The full rub recipe can be scaled down, but the author keeps a steady supply on hand and suggests it also makes a suitable gift.

# Nutrition and yield The recipe's posted nutrition example lists a yield for 20 (serving size ½ rack) and a calorie example of 662 per serving, but these figures reflect the source post's nutrition box and will vary with rack size and portioning.

# Why this approach works Low oven heat over many hours allows connective tissue and fat to render slowly, producing tender ribs without direct smoke. The dry rub supplies most of the flavor, so no sauce is required to deliver a crowd-pleasing result.