Entrée: United States – Oven-Baked Dry-Rub Country-Style Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 2–3 lb (1.1–1.4 kg) country-style ribs
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) smoked paprika (or regular paprika)
1 tsp (5 ml) chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) black pepper
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
1 tbsp (15 ml) olive oil
1 / 4 cup (60 ml) apple cider vinegar or water (for the foil packet)

Show original ingredient measurements

2 1 / 2–3 lb / 1.1–1.4 kg country-style ribs
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) smoked paprika (or regular paprika)
1 tsp (5 ml) chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) black pepper
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
1 tbsp (15 ml) olive oil
1 / 4 cup (60 ml) apple cider vinegar or water (for the foil packet)

Instructions

1. Preheat oven to 275°F (135°C). Mix brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper and cayenne to make the dry rub.  
2. Pat ribs dry, rub with olive oil, then coat evenly with the dry rub.  
3. Place ribs on a large piece of foil, add a splash of apple cider vinegar or water, and seal the foil tightly to form a packet.  
4. Bake for 2.5–3 hours until very tender. Open foil, brush with a little extra sauce or oil if desired, and broil for 3–6 minutes to crisp the exterior. Let rest 5 minutes before serving.

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