Slow-Baked Dry-Rubbed Ribs

Tender, flavorful, and no grill required.

These ribs are slow-baked to perfection with a simple dry rub and zero stress. Perfect for a weekend dinner or backyard-style meal—without needing a smoker. They’re fall-off-the-bone tender and taste amazing straight from the oven (BBQ sauce optional).

Ingredients

• 1 rack of pork ribs (baby back or St. Louis style)

• 2 tbsp avocado oil or olive oil

Dry Rub:

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp cumin

• ½ tsp chili powder (optional, for heat)

Instructions

1. Preheat your oven to 275°F (135°C).

2. Remove the membrane from the back of the ribs (the thin silver skin). Slide a knife under one corner, then use a paper towel to grip and peel it off.

3. Pat dry and rub ribs all over with avocado oil.

4. Coat generously with the dry rub on both sides, pressing the spices in well.

5. Place on a foil-lined sheet pan, meat side up. Cover tightly with foil (or use a lid).

6. Bake for 2½ to 3 hours until tender.

7. Optional: Add BBQ sauce
    • Uncover and brush with sauce during the last 15–20 minutes of baking.
    • For extra caramelization, broil uncovered for 3–5 minutes at the end. Watch closely to prevent burning.

🍽️ Serve With:

• Mashed yellow potatoes or cauliflower mash

• Roasted vegetables (carrots, Brussels sprouts, asparagus)

• A crisp arugula or cucumber-tomato salad

• Or your own favorite side

💡 Tip: These ribs are so flavorful they don’t need sauce—but if you’d like to brush on a little BBQ at the end, go for a clean, low-sugar option. You do you.