Oven Memphis Dry-Rub Ribs

How to Make Oven Memphis Dry-Rub Ribs

1. 1

   Step 1: Prep the ribs

   Preheat your oven to 275°F (135°C). Remove the membrane from the bone side of the ribs by sliding a thin spatula under it and pulling it away; pat the ribs dry and rub both sides with the olive oil to help the dry rub adhere.

   For this step

   • 2 racksPork baby back ribs
   • 2 tbspOlive oil
   
2. 2

   Step 2: Make and apply the Memphis dry rub

   In a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard until evenly mixed. Generously coat both sides of the ribs with the rub, pressing it into the meat so it forms an even layer.

   For this step

   • 1/4 cupPacked brown sugar
   • 2 tbspSmoked paprika
   • 2 tspKosher salt
   • 1 1/2 tspFreshly ground black pepper
   • 1 1/2 tspGarlic powder
   • 1 tspOnion powder
   • 1/4 tspCayenne pepper
   • 1 tspDry mustard
   
3. 3

   Step 3: Rest to let flavors develop

   Let the rubbed ribs rest uncovered in the refrigerator for at least 30 minutes or up to overnight for deeper flavor. Bring the ribs to room temperature for about 20 minutes before baking if refrigerated.
4. 4

   Step 4: Wrap and bake low and slow

   Wrap each rack tightly in heavy-duty aluminum foil (meat-side up) and place on a rimmed baking sheet. Bake in the preheated oven for 2 to 2½ hours (longer if using larger spare ribs), until the meat is tender and pulls back from the bone tips.
   
5. 5

   Step 5: Unwrap and caramelize

   Carefully open the foil and drain any excess liquid; transfer ribs back to the baking sheet, meat-side up. Set the oven to broil, move the rack about 6 inches from the element, and broil 4–8 minutes until the exterior browns and develops a crisp, caramelized finish—watch closely to avoid burning.
   
6. 6

   Step 6: Rest, slice, and serve

   Let the ribs rest 10 minutes after broiling so juices redistribute, then slice between the bones into portions. Serve warm with classic sides like coleslaw or baked beans, and enjoy the Memphis dry-rub character.

1. Preheat your oven to 275°F (135°C). Remove the membrane from the bone side of the ribs by sliding a thin spatula under it and pulling it away; pat the ribs dry and rub both sides with the olive oil to help the dry rub adhere.
2. In a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard until evenly mixed. Generously coat both sides of the ribs with the rub, pressing it into the meat so it forms an even layer.
3. Let the rubbed ribs rest uncovered in the refrigerator for at least 30 minutes or up to overnight for deeper flavor. Bring the ribs to room temperature for about 20 minutes before baking if refrigerated.
4. Wrap each rack tightly in heavy-duty aluminum foil (meat-side up) and place on a rimmed baking sheet. Bake in the preheated oven for 2 to 2½ hours (longer if using larger spare ribs), until the meat is tender and pulls back from the bone tips.
5. Carefully open the foil and drain any excess liquid; transfer ribs back to the baking sheet, meat-side up. Set the oven to broil, move the rack about 6 inches from the element, and broil 4–8 minutes until the exterior browns and develops a crisp, caramelized finish—watch closely to avoid burning.
6. Let the ribs rest 10 minutes after broiling so juices redistribute, then slice between the bones into portions. Serve warm with classic sides like coleslaw or baked beans, and enjoy the Memphis dry-rub character.