Oven-Baked Dry Rub Ribs Recipe

This Oven-Baked Dry Rub Ribs recipe is mouthwatering, to say the least. We use a Memphis-style dry rub recipe for Baby Back Ribs in the oven. This dry rub ribs recipe transforms an ordinary rack of baby back ribs into something scrumptious and finger lickin’ good using this homemade dry rub.

With so many ways to prepare your racks of ribs, I know this dry rub ribs recipe will be an outstanding performer in your kitchen.

this Recipe for Later

Why You’ll Love This Dry Rub Ribs Recipe

• Incredibly flavorful and easy recipe
• Outrageously tender meat
• The recipe can easily be increased to feed a large gathering
• Especially good ribs during the summer months, but can be enjoyed any time of year

Ingredients

• Baby Back Ribs: You want about 1-1/2 to 2 pounds total. Remember that baby back ribs are leaner, with shorter bones, and are more tender ribs than spare ribs. While both kinds are delicious, there’s something superb about this dry rub all over a rack of baby back ribs.
• Kosher Salt: I use kosher salt in most of my cooking and strongly recommend it here. The large crystals in kosher salt give you more control over how it is dispersed over the ribs. Because of their size and crystal-like shape, they are more readily absorbed into the ribs. This recipe uses Morton kosher salt. If you plan to use another brand or type, see the conversions in the recipe card.
• Dry Rib Rub: This is a homemade spice mix that takes your ribs to another level. You may choose to swap out the spice rub for a store bought one if needed. Just know that making your own dry rub for ribs is super easy and much more cost-effective.
• Rib Mop: A combination of distilled white vinegar, water, ketchup and some of the rib rub to mop onto the ribs during cooking.

What Does It Mean To Mop Your Ribs?

When you mop your pork ribs, you’re using a specific basting technique to cover your ribs without losing the dry rub already on. You use a dabbing up and down motion to slather the rack of ribs in the rub.

How To Make The Best Memphis-Style Dry Rub Ribs

1. Preheat the oven to 400 degrees F. Use aluminum foil to line a rimmed baking sheet and place a baking rack on top. Set aside until later.
2. Remove the silver skin thin membrane from the back of the rack of ribs, pat the ribs dry with paper towel, and season the ribs with kosher salt.
3. If you don’t already have some dry rub for ribs ready-made and stored in Mason Jars or airtight container, you will need to prepare your dry rub ingredients now.
4. Make an amazing rib mop by adding some of the dry rib rub, the white vinegar, water, and ketchup to a small bowl and mix well. Use a basting brush to generously brush all sides of the ribs, including the back of the ribs, with the rib mop.
5. Put the rack of ribs, meaty side up, on the lined baking sheet and rack. Cook in the oven, basting with the mop every 12 to 15 minutes, for 1 hour or until the ribs are flexible but don’t fall apart. (See tips below for checking doneness.)
6. When the ribs are done, place the ribs on a serving platter and brush one more time with the rib mop. Use the remaining rib rub to sprinkle all over the juicy ribs.

How To Know When Your Ribs Are Done

1. Always check the internal temperature of your ribs before eating them. The easiest way to do this is inserting a meat thermometer in the thickest part of the ribs, without touching the bone, and making sure the temp reaches between 180°F and 195°F.
2. The bend test method. Use tongs to pick up the slab of ribs near the center. Gently bounce the ribs. If the slab bends nicely and the meat begins to crack on the surface, your ribs are ready. If there is only a small crack, cook the ribs longer.

Don’t want to turn on the oven for your baby back ribs? Try these Air Fryer Baby Back Ribs or use the smoker out back and make these Smoked BBQ Ribs. And keeping up with the other small kitchen appliances you can use to prepare your ribs, I love our Instant Pot Tender Meaty Baby Back Rib recipe. Did you know you can also make smoky ribs in the slow cooker?

Serving Suggestions

• Add this homemade BBQ sauce or your favorite BBQ sauce as a condiment for your dry rub ribs.
• Lots of napkins!

Recommended Side Dishes:

Potatoes are always a welcome addition to BBQ Ribs. Try these Roasted Baby Potatoes, Instant Pot Potato Salad, Air Fryer Baked Potatoes, or Air Fryer Potato Wedges.

Macaroni and cheese is a traditional side to dry rub ribs so try this Instant Pot Creamy Mac & Cheese dish. You won’t be disappointed.

These fan favorite Mexican side dishes, such as Elote or Charro Beans, work great too. After all who can resist corn on the cob or a hearty bean dish.

Variations

• While not necessary, salt ahead of time to get a better dry brine on the ribs. Season the ribs with the salt, cover with plastic wrap, and refrigerate for 1 to 2 hours to give the ribs time to absorb the salt. 
• If you like Montreal steak seasoning you’ll love our other homemade barbecue dry rib rub recipe that would work here.
• If this dry rib rub sounds like something you’d love, I bet you would love this Kansas City style Jack Stack copycat dry rub ribs recipe.
• Add a pinch of cayenne pepper to the rib mop to make a spicy sauce.
• You can use this dry rub ribs recipe with St. Louis Ribs, country style ribs, and even pork chops.