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BBQ ribs with glossy sauce and sesame seeds on a wooden cutting board, with a sauce bowl and basting brush in the background.

Dry Rub-BBQ Ribs

Nesting Lane
Dry Rub-BBQ Ribs with brown sugar, spices, barbecue sauce, and tender baby back ribs finished on the grill.
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Prep Time 1 hour 5 minutes
Cook Time 4 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Small Bowl
Plastic Wrap
Aluminum Foil
Large Baking Sheet
Outdoor Grill
Grill Basting Brush
Tongs

Ingredients
 

Instructions
 

  • In a small bowl, add the garlic powder, onion powder, paprika, chili powder, cumin, salt, black pepper, and brown sugar. Stir the spice mixture until well mixed.
  • Lay a large piece of plastic wrap on your work surface.
  • Place the ribs on the plastic wrap.
  • Coat the ribs evenly with canola oil.
  • Rub both sides of the ribs with the spice mixture.
  • Wrap the ribs tightly in the plastic wrap.
  • Let the ribs rest at room temperature for 1 hour.
  • Preheat the oven to 250°F.
  • Place two large pieces of aluminum foil on your work surface.
  • Remove the ribs from the plastic wrap.
  • Cut the rack of ribs in half. Place each half on a piece of foil with the bone side facing up.
  • Fold the foil over each rib half to make a pouch. Tuck and fold the edges of the foil to seal each pouch.
  • Place both foil pouches on a large baking sheet. Place the baking sheet in the oven. Bake the ribs for 4 hours.
  • Remove the ribs from the oven. Cut one corner of each foil pouch to make a small opening. Carefully drain the liquid from each foil pouch.
  • Open the foil pouches. Let the ribs rest for 5 minutes.
  • Heat an outdoor grill to medium-high heat.
  • Brush each rib half with barbecue sauce.
  • Place each rib half on the grill with the meat side facing down. Grill for 3 minutes, or until lightly charred.

Notes

Tips and Tricks

Remove the membrane - Check the bone side of the ribs before seasoning. If the thin membrane is still attached, loosen it with a knife and pull it off with a paper towel for a better texture.
Use heavy-duty foil - Heavy-duty foil helps hold in the juices and lowers the chance of tearing during baking.
Let the ribs rest before slicing - Give the ribs a few minutes after grilling so the juices settle before cutting.
Brush lightly with sauce - A thin layer of barbecue sauce helps the ribs char without turning too sticky or burning too fast.

Storing and Reheating

Store in the Refrigerator - Place cooled ribs in an airtight container. Refrigerate for up to 3 days.
Store in the Freezer - Wrap cooled ribs tightly in foil, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Reheat in the Oven - Place ribs in a baking dish and cover with foil. Warm at 300°F until heated through.
Reheat on the Grill - Place ribs over medium-low heat. Warm until heated through, turning as needed.
Reheat in the Microwave - Place a serving on a microwave-safe plate. Cover loosely and heat in short intervals until warm.

Nutrition

Calories: 255kcalCarbohydrates: 15gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 49mgSodium: 586mgPotassium: 292mgFiber: 1gSugar: 10gVitamin A: 271IUVitamin C: 2mgCalcium: 49mgIron: 1mg
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