Why You’ll Love This Recipe
Dry rub ribs are incredibly easy to prepare and packed with bold, savory flavors. The combination of smoked paprika, garlic powder, onion powder, and ground cumin gives the ribs a deep, rich taste, while the brown sugar adds a subtle sweetness that caramelizes beautifully during cooking. Apple cider vinegar is key for ensuring the ribs stay tender and moist throughout the cooking process, making them juicy and full of flavor. Perfect for a family barbecue or a cozy dinner, these ribs are sure to satisfy.
Ingredients
- 2 racks of baby back ribs (approximately 3–4 pounds total)
- 4 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon mustard
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 cup apple cider vinegar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ribs: Remove the membrane from the back of each rack of ribs. This helps the dry rub penetrate the meat for more flavor.
- Make the Dry Rub: In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, cayenne pepper (optional), mustard powder, and ground coriander. Mix well to create your dry rub.
- Apply the Olive Oil: Rub the olive oil over both sides of the ribs to help the dry rub stick better.
- Season the Ribs: Generously apply the dry rub mixture over both sides of the ribs, making sure every inch of the meat is coated.
- Preheat Grill or Oven: Preheat your grill to 275°F (135°C) or your oven to the same temperature. If grilling, fill a spray bottle with apple cider vinegar.
- Cook the Ribs: Place the ribs on the grill or a baking sheet. If grilling, spritz with apple cider vinegar every 45 minutes. If baking, pour the vinegar into the baking sheet.
- Cook for 2.5-3 Hours: Cook the ribs for 2.5 to 3 hours, checking for tenderness. The ribs should yield easily when pierced with a fork.
- Rest and Slice: Once cooked to your desired tenderness, remove the ribs from heat and let them rest for about 10 minutes before slicing and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings
Variations
- Spicy Kick: Add more cayenne pepper or chili powder to the dry rub for a spicier version of these ribs.
- Marinate Overnight: For an even deeper flavor, consider marinating the ribs with the dry rub overnight.
- Different Ribs: This dry rub can also be used on spare ribs. Adjust cooking times accordingly.
- BBQ Sauce: For an extra flavor boost, serve with your favorite BBQ sauce or enjoy the ribs on their own with the delicious dry rub.
Storage/Reheating
- Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the ribs in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. You can also reheat on the grill for a few minutes, ensuring they stay moist.
FAQs
1. Can I use a different type of ribs?
Yes! This recipe works well with spare ribs, St. Louis-style ribs . Cooking time may vary based on the type and size of the cut.
2. Can I make the dry rub ahead of time?
Yes, you can make the dry rub ahead of time and store it in an airtight container for up to a month.
3. Can I bake the ribs instead of grilling them?
Absolutely! Baking works great for dry rub ribs. Just make sure to keep the ribs covered with foil during the cooking process to keep them moist.
4. Do I have to use apple cider vinegar?
While apple cider vinegar helps keep the ribs moist and tender, you can use regular vinegar as a substitute.
5. Can I add BBQ sauce to the ribs?
Yes, BBQ sauce is a great addition! If you prefer saucy ribs, you can brush them with your favorite BBQ sauce during the last 10 minutes of cooking for a caramelized finish.
6. How do I know when the ribs are done?
Ribs are done when they are tender and the meat pulls away easily from the bone. A meat thermometer should read 190°F-203°F (88°C-95°C) for the perfect tenderness.
7. How can I make the ribs more flavorful?
For an even more intense flavor, marinate the ribs with the dry rub overnight in the fridge before cooking.
8. Can I use a slow cooker instead of grilling or baking?
Yes, you can cook the ribs in a slow cooker. Just add a bit of liquid (like apple cider vinegar or broth) and cook on low for 6-7 hours or on high for 3-4 hours.
9. Can I freeze the cooked ribs?
Yes, cooked ribs can be frozen for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing.
10. How can I make the ribs more smoky?
For extra smokiness, consider adding wood chips to your grill or using a smoked paprika to enhance the flavor.
Conclusion
Dry rub ribs are a fantastic way to enjoy tender, flavorful ribs with minimal effort. The combination of spices creates a balanced and savory flavor profile that elevates the natural taste of the ribs. Whether you’re grilling or baking, this recipe guarantees mouthwatering results that will impress your guests or satisfy your family. Try these dry rub ribs at your next BBQ or family dinner, and savor the ultimate flavor boost!
Dry Rub Ribs: Discover the Ultimate Flavor Boost!
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: American
Description
Dry Rub Ribs are tender, flavorful ribs seasoned with a mix of aromatic spices and brown sugar, perfect for grilling or baking. The dry rub creates a savory crust, and apple cider vinegar keeps the meat juicy and tender.
Ingredients
2 racks of baby back ribs (approximately 3–4 pounds total)
4 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon mustard powder
1 teaspoon ground coriander
1 tablespoon olive oil
1 cup apple cider vinegar
Instructions
- Remove the membrane from the back of each rack of ribs.
- In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, cayenne pepper (optional), mustard powder, and ground coriander. Mix well to create your dry rub.
- Rub the olive oil over both sides of the ribs to help the dry rub stick.
- Generously apply the dry rub mixture over both sides of the ribs, making sure every inch of the meat is coated.
- Preheat your grill or oven to 275°F (135°C). If grilling, fill a spray bottle with apple cider vinegar.
- Place the ribs on the grill or a baking sheet. If grilling, spritz with apple cider vinegar every 45 minutes. If baking, pour the vinegar into the baking sheet.
- Cook the ribs for 2.5 to 3 hours, or until the ribs are tender and yield easily when pierced with a fork.
- Let the ribs rest for about 10 minutes before slicing and serving.
Notes
For spicier ribs, increase the amount of cayenne pepper or add chili powder to the dry rub.
For even deeper flavor, marinate the ribs with the dry rub overnight.
This dry rub can also be used on spare ribs . Adjust cooking times accordingly.
Serve with BBQ sauce for a tangy twist or enjoy them on their own.
Nutrition
- Serving Size: 1 rack
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
