Description
Delight in these savory oven-baked dry rub baby back ribs that impress with their tender, flavorful meat and perfectly balanced spice blend. Slow-cooked at a low temperature, these ribs develop a rich smokiness and a mouthwatering crust, making them the perfect main course for any occasion.
Ingredients
Scale
Ribs
- 4-5 lb Baby Back Pork Ribs (2 racks)
Dry Rub Spice Mix
- 2 tsp Ground Cumin
- 2 Tbsp Paprika
- 2 tsp Dry Oregano Leaves
- 2 tsp Salt
- 0.5 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dry Ground Mustard
- 0.25 tsp Cayenne Pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C) and line a baking sheet with aluminum foil to catch drippings and help with cleanup.
- Mix Dry Rub: In a bowl, combine ground cumin, paprika, dry oregano, salt, black pepper, garlic powder, onion powder, dry ground mustard, and cayenne pepper if using. Stir until well mixed.
- Prepare Ribs: Remove the tough membrane from the bony side of the ribs by sliding a knife under the membrane and peeling it off carefully. This helps make the ribs more tender.
- Apply Rub: Place the ribs meat side up on the prepared baking sheet. Generously rub the spice mixture all over the ribs, coating them evenly for maximum flavor.
- Bake Ribs: Place the baking sheet in the preheated oven and bake uncovered for 2½ to 3 hours. The ribs are ready when they are fork-tender and the meat pulls away easily from the bone.
Notes
- Removing the membrane helps ensure tender ribs and better absorption of the rub.
- For extra crispness, you can broil the ribs for 3-5 minutes at the end of baking, watching closely to prevent burning.
- Adjust cayenne pepper amount based on your preferred spice level or omit for a milder flavor.
- Let the ribs rest for 5-10 minutes after baking before cutting to allow juices to redistribute.
