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Tender Fall-Off-The-Bone Baby Back Ribs Dry Rub Recipe

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A simple, flavorful dry rub recipe for baby back ribs that delivers tender, juicy ribs with a perfect balance of smoky, sweet, and mildly spicy notes. Ideal for cozy dinners and easy to prepare.

Ingredients

Scale
  • 1/4 cup (50g) brown sugar (light or dark)
  • 2 tablespoons (14g) smoked paprika
  • 1 tablespoon (15g) sea salt (kosher salt works well)
  • 1 tablespoon (8g) garlic powder
  • 1 tablespoon (8g) onion powder
  • 1 teaspoon (2g) ground black pepper (freshly cracked if possible)
  • 1/2 teaspoon (1g) cayenne pepper
  • 1/2 teaspoon (1.5g) dry mustard powder
  • Pinch (1/8 teaspoon) ground cinnamon
  • Optional: 1 teaspoon cumin
  • Optional: 1 teaspoon chili powder

Instructions

  1. In a medium bowl, combine brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, cayenne pepper, dry mustard powder, and ground cinnamon. Whisk until evenly mixed.
  2. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and pull it off gently.
  3. Pat the ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub, pressing it in with your fingers to adhere well.
  4. Wrap the ribs tightly in plastic wrap or place them in a covered dish. Let them rest in the fridge for at least 1 hour, preferably overnight.
  5. Preheat oven to 275°F (135°C).
  6. Place the ribs on a foil-lined baking sheet or roasting pan, meat side up. Cover tightly with foil to trap moisture.
  7. Bake for about 2.5 to 3 hours until the ribs are tender and the meat starts pulling away from the bone.
  8. Optional: Uncover the ribs and broil on high for 3-5 minutes to add a touch of char or caramelization. Watch carefully to avoid burning.
  9. Remove ribs from the oven and let them rest for 10 minutes before slicing.

Notes

Remove the silver skin membrane for better flavor penetration. Let the ribs rest with the rub for at least 1 hour, preferably overnight, for best flavor. Cook low and slow at 275°F to ensure tenderness. Tent ribs tightly with foil to lock in moisture. Optional broiling adds a nice crust but watch carefully to avoid burning. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in the oven wrapped in foil to retain moisture.

Nutrition

Keywords: baby back ribs, dry rub, fall-off-the-bone ribs, smoked paprika, easy ribs recipe, homemade dry rub, tender ribs, oven baked ribs, gluten-free ribs

Find it online: https://avabowls.com/tender-fall-off-the-bone-baby-back-ribs-dry-rub-recipe-easy-homemade-flavor-guide/