Slow-Roasted Dry Rub Ribs
These dry rub ribs are tender, tasty, and easy! Packed with flavor thanks to dry seasonings and spices, they're also tender and juicy from cooking them low and slow and the meat comes easily off the bone. They're a delicious (and less messy) change from saucy ribs, are perfect for any gathering, and sure to become a favorite!
- Prep time
- 20 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 full racks baby back pork ribs
- 1 1/2 tablespoons coconut sugar ((or brown sugar))
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
Instructions
- 1
Combine all the dry rub ingredients and mix well. Set aside.
- 2
Slide a knife under the edge of the membrane and pry off enough until you can grab it.
- 3
Holding the membrane with a paper towel, pull it off the rib rack.
- 4
Preheat oven 250F/120C.
- 5
Place the racks of ribs on a foil-lined baking pan, curved (meaty) side down.
- 6
Sprinkle half the dry rub evenly and liberally over the ribs, patting the the seasoning in.
- 7
Flip the ribs over so the curved (meaty) side is up and use the remaining dry rub to coat and pat into the surface. Be sure to season the edges of the ribs as well.
- 8
Roast the ribs for 4 hours, uncovered.
- 9
Cut into individual ribs or into 3- or 4-bone sections. Serve immediately.