This dry rub ribs recipe is a winner! These baked barbecue ribs are fall off the bone delicious and are hands down the best way to enjoy summer! Read on to learn the secret ingredient to tender flavor.
Tender and meaty, this rack of ribs is loaded with flavor.
They are coated with a homemade dry rib rub, then these pork ribs are then slow roasted for a couple hours before being slathered with your favorite bbq sauce and finished off on the grill.
In fact, they are so good, you’re going to need lots of napkins when you sit down to feast on these flavorful ribs.
What’s the secret to these fall-off-the-bone baby back barbecue ribs? Actually, it’s a question I get asked all the time.
Anytime I serve these up I always get asked, “Come on…how do you do it?”
Make award winning ribs at home
My juicy ribs have even been ruled the winner in a friendly neighborhood party barbecue pork rib cook-off.
They are blue ribbon. No kidding!
This is certainly one of the best rib recipes out there!
I serve these tender, meaty, finger-lickin’, sweet and tangy baby back pork ribs all year round.
Delicious food should be enjoyed, which is why I am happy to share the recipe.
The secret ingredient is an ice cube. Yes, an ice cube! The ribs are baked a low heat first in foil packets each containing one piece of ice.
After the ice melts in the foil pack, the water creates a steam bath for each packet resulting in tender, fall-off-the-bone, delicious pork.
After spending time in the oven, the ribs finish off on the grill. We slather on our favorite topper – Montgomery Inn barbecue sauce.
These ribs are finger licking good so make sure you have plenty of napkins. As a matter of fact, if you are like my family, you’ll be licking your fingers instead!
I make a small bowl of brown sugar rib rub and use it to coat the meaty side of these delicious ribs.
The homemade dry rub recipe is easy to make using garlic powder, black pepper, kosher salt, onion powder, cayenne pepper, paprika and celery seeds.
I promise, you will use this dry rub spice blend on so many cuts of meat because it adds the right flavors of salty and spicy to beef racks of ribs, country ribs, St. Louis spare ribs, pork shoulder, pork chops, chicken wings and more.
It’s grilling season, so be sure you are firing up that gas or charcoal grill and using your own dry rub all season long.
How to make this dry rub ribs recipe in the oven
Remove the silverskin from the back of the ribs using paper towels.
Pre-cut and arrange aluminum foil sheets to wrap each section of pork ribs.
Place one ice cube in the center of each sheet of aluminum foil.
Slice the rack into 3 or 4 rib sections and place ribs bone side of the ribs down onto its own sheet of aluminum foil on top of the ice cube.
Rub each section of ribs with the spice mix.
Tightly wrap each rib section in the aluminum foil creating a pouch.
Arrange the baby back ribs on an aluminum foil lined baking tray or sheet pan.
Then, bake the ribs slow and low at 250 degrees F for at least four hours.
Brush each ribs section with barbecue sauce and finish off on the grill.
How to remove silverskin from ribs
First, you’ll need to remove the silverskin from the back of the ribs before sectioning the rack.
I usually slide a finger or the tines of a fork under the membrane in the middle of the rib.
Once you loosen the membrane off the bone, use a paper towel to pull the skin off the back of the ribs. It should come off easily.
What you’ll need to make the best ribs
Baby back pork ribs. Count on 4 to 6 ribs per person when determining how many racks to purchase. And remember there’s a difference between pork spare ribs and baby back or loin ribs. Also, make sure you are purchasing baby back ribs, which are shorter, curved and meatier than spareribs.
Barbecue rub. I always keep a tub of this rub recipe on hand. It’s delicious on pork or chicken.
Barbecue sauce. I’m a fan of Montgomery Inn barbecue sauce, but any style will do. Grab a bottle of your favorite sauce.
Ice cubes. You’ll need one cube for each foil packet.
Napkins. Because they are finger licking good!
What sides to serve alongside this dry rub ribs recipe
- Tomatoes Caprese Salad
- Summer Sweet Corn Salad
- Tortellini Caprese Salad
- Summer Veggie Pasta Salad
- Red, White & Blue Trifles
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Baby Back Barbecue Ribs
- 1 rack or more of pork baby back ribs
- Barbecue rub (See recipe link in NOTES)
- Ice cubes
- Aluminum foil
- Barbeque sauce
- When preparing the ribs, cut each rack into three sections to individually wrap in foil. Be sure to remove the silver skin from the back of the ribs before sectioning if necessary.
- This is where the ice cube comes into play. Add one ice cube to each rectangle of aluminum foil and place each rib section on top of the ice cube.
- Season each rib section with dry rub and fold up each piece of aluminum foil into a tight packet. Place each packet on an aluminum foil covered rimmed cookie sheet.
- Bake for three hours at 250°F. Then remove the ribs from the oven and let them sit for about a half an hour. Now the ribs are ready to go on the grill.
- Remove the ribs from their foil packets and place on the grill at medium heat. Brush on your favorite barbecue sauce and grill for about 8-10 minutes flipping and reapplying barbecue sauce.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!