Oven-Baked Baby Back Ribs with Dry Rub
Why this recipe works
- Well-rounded dry rub: Brown sugar, smoked paprika, garlic, onion and pepper create a balanced crust with sweetness, smoke, savouriness and warmth.
- Tender, satisfying result: The covered low oven bake gives the ribs time to soften before the final uncovered finish adds colour and concentration.
- Simple oven method: No grill or smoker is needed; the foil-covered roasting pan keeps the process controlled and straightforward.
Get the most out of this recipe
Adjust the heat
- For less heat: Replace the hot paprika with more smoked paprika and reduce or omit the cayenne.
- For extra warmth: Increase the cayenne slightly or use a hotter paprika, keeping the brown sugar in place to balance the spice.
- Keep the heat rounded: The sugar and smoked paprika soften the sharper chilli notes, so avoid removing all the sweetness if increasing the spice.
Timing notes
- Mostly hands-off: The active work is brief; most of the time is the covered bake that tenderises the ribs.
- Rest before slicing: Let the ribs rest for 10 minutes so the juices settle and the spice crust firms slightly.
- Best served hot: Slice and serve soon after resting, while the surface is set and the pan juices are still warm.
Texture tips
- Check tenderness, not just time: The ribs are ready for uncovering when a knife slides in with little resistance.
- Dry the surface well: Patting the ribs dry before adding the rub helps the spices cling and encourages a more defined crust.
- Keep juices from burning or steaming the crust: After uncovering, tip the pan juices to one side before the hot finish so the surface can set properly.
Make-ahead tips
- Reheat gently: Warm covered in a 180°C (355°F) oven until piping hot, then uncover briefly to refresh the surface.
- Freeze cooked portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating.
- Good for planned leftovers: Cooked ribs keep well refrigerated for a few days and can be reheated with their juices to help retain moisture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). In a bowl, mix the brown sugar, fine sea salt, smoked paprika, hot paprika, ground garlic, ground onion, black pepper and cayenne pepper.
- Pat the ribs dry, then coat all over with the dry rub, pressing it in so it adheres. Set the ribs on a roasting pan and cover tightly with foil.
- Bake for 2 hours until the ribs are tender and a knife slides in with little resistance. Carefully uncover, tipping any pan juices into a corner of the pan so they do not burn.
- Increase the oven to 220°C (430°F) and return the ribs to the oven, uncovered, for 15 to 20 minutes until the surface looks set and deeply coloured. Rest for 10 minutes, then slice between the bones and spoon over the pan juices to serve.
Recipe notes
Tips
- For the best crust, pat the ribs very dry before rubbing, and press the spices in firmly so they stick during the long bake.
- If the ribs are tender but pale after uncovering, give them the full high-heat finish; you are setting the rub rather than cooking the meat further.
- If serving vulnerable groups, cook until the ribs are piping hot throughout and the meat is fully cooked with clear juices.
Substitutions
- Replace hot paprika with smoked paprika for a milder heat and a deeper smoky flavour.
- Replace cayenne pepper with hot paprika for a gentler, rounder warmth.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat, covered, in a 180°C (355°F) oven until piping hot, then uncover for a few minutes to re-crisp the surface; freeze portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 45min (20min active)
- Difficulty: Easy
- Cuisine: American
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