Slow-Roasted Dry Rub Ribs Recipe
This slow-roasted dry rub ribs recipe is full or flavor and is so delicious. I suggest cooking them on the weekend to give them the best chance to be fall-off-the-bone tender with some slow roasting and attention.
How to Remove the Rib Membrane
Removing the membrane makes all the difference and creates a crispier outside. Ask a butcher to remove this layer or remove it yourself by inserting a dinner knife between the bone and membrane covering the back (curved part) of the ribs. Gently pull up on the membrane with your fingers and peel back until it’s completely removed.
Slow-Roasted Dry Rub Ribs
- 1 rack baby-back ribs
- ¼ cup coconut sugar
- 1 tablespoon paprika
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 cup apple juice
- ½ teaspoon liquid smoke*
- Preheat the oven to 200°F. Remove membrane from ribs. Rinse and pat the ribs dry.
- Mix all the dry ingredients in a bowl and rub evenly along ribs. Place ribs, curved side down, on a shallow rack on a foil-lined baking sheet. Combine apple juice and liquid smoke and place in a clean spray bottle (get a new one, don’t use one that has had chemicals in it!).
- Every hour, remove from the oven and mist gently with the apple juice and liquid smoke mixture. After 6 hours, remove and place on a high-heat grill for 2-3 minutes per side to get a nice crust on them.
- Alternatively, for a weeknight meal, cook in a 325°F oven for about 45-60 minutes, until the internal temperature of the meat is 165°F.
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