Just because summer is almost over, it doesn’t mean BBQ season is ending! These oven-roasted, dry-rubbed, baby back ribs are mouthwatering delicious.
The key to making good ribs is low and slow cooking. Whether you are smoking or roasting, the temperature and time does and will make all the difference. I don’t have a smoker… So, I’ve been roasting baby back ribs in the oven and it works beautifully. I get tender, fall-off-the-bone ribs every single time.
I alternate between wet and dry-rub ribs. Lately, I’ve been favoring dry-rubs and have great recipe that I’ve tweaked slightly from BBQ Pit Boys. It has the perfect amount of spicy, sweet and savory and broiling the ribs at the end of the cooking cycle creates a fantastic charred crust. Your entire house will smell amazing when you’re cooking these.
Although people eat a lot of BBQ in the summer, this is a fun fall and winter meal too. It’s hearty, tasty and comforting. The usual suspects of mac and cheese, french fries and baked beans go great with these ribs. If you’d like some green on your plate, Brussels Sprouts, with their slight bitterness, pairs well with this rub!
Dry Rub Baby Back Ribs
Adapted from BBQ Pit Boys
1-2 racks baby back ribs
1/8 cup sugar
1/2 cup brown sugar
1/4 cup paprika
2 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon oregano
3/4 tablespoon cayenne pepper
Whisk ingredients together in a bowl until fully combined.
Store in a plastic bag until ready to use.
Season ribs with the dry rub 2-6 hours before cooking.
Preheat oven to 300 F.
Take seasoned ribs and place on a foil lined sheet pan. Cook for 2-3 hours or until internal temperature reaches 180 degrees. Halfway through cooking, cover ribs with foil to keep them from drying out. Right before removing from oven, turn on broiler and let the ribs caramelize on top.
Remove from oven and serve immediately.