Dry Baby Back Ribs
Indulge in the smoky, savory goodness of Dry Baby Back Ribs, the ultimate crowd-pleaser for barbecue lovers. These tender, juicy ribs are generously coated in a homemade dry rub bursting with bold flavors, including paprika, chili powder, garlic, and a hint of cayenne for optional heat. Slow-roasted to perfection in the oven, they are finished off with a quick blast of high heat to develop a caramelized crust that you can’t resist. Perfectly seasoned with no sauce required, these dry-rubbed ribs strike the ideal balance of spice and sweetness, making them a must-try recipe for any occasion. Serve them hot off the grill or oven alongside your favorite sides for a finger-licking feast that’s sure to impress. Perfectly optimized for backyard barbecues, game-day gatherings, or an indulgent weeknight dinner, these ribs are a testament to the beauty of simple, classic flavors.
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Recipe Information
Ingredients
- 2 racks (about 4 lbs total) Baby back ribs
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Place the baby back ribs on a clean work surface and remove the membrane from the underside of each rack (use a knife to loosen it and a paper towel for grip).
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, ground cumin, salt, black pepper, and optional cayenne pepper to create the dry rub.
Pat the ribs dry with paper towels, then rub both sides generously with olive oil to help the seasoning adhere.
Coat the ribs evenly with the prepared dry rub, pressing it into the meat. Make sure every nook and cranny is covered for maximum flavor.
Wrap each rack of ribs tightly in aluminum foil to trap the moisture during cooking.
Place the wrapped ribs on a baking sheet, meat side up, and bake in the preheated oven for 3 hours, or until tender and cooked through.
After 3 hours, carefully remove the ribs from the oven and discard the foil. Increase the oven temperature to 450°F (230°C) or preheat your grill to medium-high heat.
Place the ribs directly on a baking sheet or grill grates, meat side up, and cook for an additional 15-20 minutes to develop a slight crust. Monitor closely to prevent burning.
Remove the ribs from the oven or grill and let them rest for 5 minutes before slicing between the bones to serve.
Serve the dry baby back ribs on a platter, optionally garnished with chopped fresh herbs, and enjoy!
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
