Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Julia's Cuisine

From Scratch Cooking Made Easy

  • Home
  • Recipes
    • Appetizers, Dips & Drinks
    • Breads, Rolls, Muffins & Loaf Cakes
    • Breakfast & Brunch
    • Main Courses
      • Beef & Pork
      • Chicken & Turkey
      • Fish & Seafood
      • Pasta & Pizza
      • Vegeterian
    • Salads & Sides
    • Soups & Sauces
    • Sweets
  • Quick Dinners
  • About
  • Privacy Policy

June 13, 2017 By Julia Pinney Leave a Comment

Dry Rub Oven Barbecue Ribs

Jump to Recipe Print Recipe

These Dry Rub Oven Barbecue Ribs get their flavour from a dry rub overnight and then slowly cooked in the oven. Topped off with a home made barbecue sauce for some extra deliciousness! Try them the next time you feel like going out for ribs and you won’t be disappointed!

close up of the dry rub barbecue ribs
Dry Rub Oven Barbecue Ribs

I’ve done the research. Tested recipes. Failed. Failed again. Then, finally succeeded! Look no further for the most delicious, succulent, fall off the bone ribs!

And…..

I have never really been a fan of ribs.  In fact, in my entire life I have probably only eaten them a couple of times.  Nothing against them, I just usually always go for the chicken and fish options.  That’s probably about to change now.

barbeuce ribs on a cutting board
Dry Rub Oven Barbecue Ribs

The Barbecue Sauce We’re Using For The Ribs

Yes, I know these are dry rub ribs, but towards the end of cooking a Homemade Barbecue Sauce is added for extra deliciousness!

homemade barbecue sauce in a sauce pan
Barbecue Sauce

Notes About The Dry Rub Oven Barbecue Ribs


  • First things first, you must remove the membrane off the ribs.  The what?  The membrane is on the back of the ribs and it is  like a translucent white colour almost like a skin.  You can simply peel it off by cutting into it and one end and then just pulling it away from the bones.
  • So, what about taking off that membrane and why is it important.  By removing the membrane you allow the meat to easily come away from the bone.  If you leave the membrane on, you will have chewier ribs. 

I couldn’t resist this video on how to remove the membrane off baby back ribs!  It’s all in the voice.  If you check it out, you will see what I mean. 

barbecue ribs on a cutting board
Dry Rub Oven Barbecue Ribs

Notes Continued

  • Another thing I learned with my rib making adventures is that slow cooking is the way to go.  I cooked these for a total of 6 hours, yes SIX!  It was worth every single minute.  So, they are not something you can decide on having just before dinner. 
  • These ribs were not only cooked for a long time, but marinated in the dry rub overnight. 

In a nutshell.  Remove membrane, dry rub ribs overnight, slow cook and enjoy!  Simple yes.  Takes a lot of time, yes,  Delicious, oh yes!

And you can check out my Slow Cooker Barbecue Ribs for a slightly different version of this great recipe!

Barbecue Ribs on a cutting board
Dry Rub Oven Barbecue Ribs

What Are Some Great Side Dishes To Serve With The Oven Barbecue Ribs

There are so many options for these ribs. You can go down the Potato Salad route because that really never ever fails. Also great served with Homemade Oven Fries. And if you are thinking of keeping things a little lighter, why not try out the Summer Quinoa and Roasted Pepper Salad or the Zucchini Pasta Salad in a Lemon Vinaigrette. And don’t forget the Fluffy White Dinner Rolls!

BARBECUE RIBS ON A WOODEN BOARD
Dry Rub Oven Barbecue Ribs

Here’s Some Other Recipes You’ll Be sure To Enjoy

  • Traditional Style Barbecue Pork Tenderloin
  • Slow Cooker Barbecue Chicken
  • Barbecue Beef Kebabs
barbecue pork tenderloin in foil
Barbecue Pork Tenderloin
sloe cooker barbecue chicken on a plate
Slow Cooker Barbecue Chicken
close up of barbecue beef kebabs
Barbecue Beef Kebabs

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

RIBS STACKED ON A WOODEN BOARD
Dry Rub Oven Barbecue Ribs

Get the recipe!


close up of the dry rub barbecue ribs
Print Recipe Pin Recipe

Dry Rub Oven Barbecue Ribs

I've done the research. Tested recipes. Failed. Failed again. Then, finally succeeded! Look no further for the most delicious, succulent, fall off the bone ribs! These Dry Rub Oven Barbecue Ribs get their flavour from a dry rub overnight and then slowly cooked in the oven. Topped off with a home made barbecue sauce for some extra deliciousness! Try them the next time you feel like going out for ribs and you won't be disappointed!
Prep Time25 mins
Cook Time6 hrs
Marinade Time8 hrs
Total Time14 hrs 25 mins
Course: Main Course
Cuisine: North American
Keyword: barbecue, ribs
Servings: 4 servings
Calories: 194kcal
Author: Julia Pinney

Ingredients

  • 1 rack of baby back pork ribs

For the rub:

  • 3 Tablespoons brown sugar
  • 1 Tablespoon paprika
  • 1 Teaspoon onion powder
  • 1 Teaspoon garlic powder
  • 1 1/2 Teaspoons salt
  • 1 Teaspoon black pepper

For the sauce:

  • 1 Cup ketchup
  • 1/4 Cup white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 2 Garlic cloves crushed
  • 1/2 Onion finely chopped
  • 1 Small dried chili finely chopped
  • Salt
  • Pepper
US Customary – Metric

Instructions

  • Make the dry rub by combining the brown sugar, paprika, onion powder, garlic powder, salt and pepper. Give a good stir and set aside.
  • Lay the ribs out on a clean surface with the bone side up. Remove the membrane off the back of the ribs. Using a sharp knife, get just under the membrane and start lifting it off and pull until you pull it all off. You may need to pull it off it sections.
  • Once the membrane is off the meat, lay the meat on large sheet of aluminium foil. Spoon over half of the rub on the meat side of the ribs and rub it in all over. Turn ribs over and use the remaining rub for the bone side of the ribs. Wrap the ribs in the foil and keep place in the fridge for overnight or up to 24 hours.
  • Make the sauce by putting all the ingredients in a small sauce pan over a medium to low heat. Stir well and bring to a gentle simmer. Leave to simmer on low for about 15 minutes, stirring occasionally. Remove from heat and blend until smooth. Set aside.
  • Preheat oven to 200 degrees F/100 degrees C. Place the ribs, still in the foil in a large deep sided baking tray. Cook ribs on a slow heat for about 5 1/2 hours. Remove from heat and take ribs out of the foil. Put the ribs back in the baking tray and pour over barbecue sauce. Smooth over barbecue sauce so the ribs are completely covered. Turn up the heat to 350 degrees F. Put the ribs back in the oven for about 25-30 minutes.
  • Remove from oven and cut up the ribs. Serve straight away or can be served at room temperature.
Nutrition Facts
Dry Rub Oven Barbecue Ribs
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 1524mg66%
Potassium 352mg10%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 1170IU23%
Vitamin C 4mg5%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks for stopping by and hope to see you soon!

Share the Love

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • More
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Other Recipes You'll Enjoy

Filed Under: Beef & Pork, Recipes Tagged With: barbecue, barbecue sauce, ribs, Slow Cooked

Subscribe to the Weekly Newsletter and New Recipes!

Enter your email address to subscribe Julia's Cuisine and receive notifications of new posts by email as well as a weekly Newsletter!

Previous Post: « Boquerones Fritos (Pan Fried Anchovies)
Next Post: Summer Quinoa and Roasted Pepper Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get to know me

Hi, I'm Julia! Making from scratch meals easy and feeding a family every day! Grab a cup, take a seat and see what's cooking! Read More…

Get social

  • Facebook
  • Pinterest
  • Instagram
  • Twitter

Sign Up For The Weekly Newsletter!

Copyright © 2023 · Divine theme by Restored 316