Sweet Oven-Baked
Dry Rub BBQ Ribs.

  • January 17th, 2021

Dry Rub:

  • 1 full rack of ribs
  • 1/4 cup brown sugar
  • 1 tbsp black pep
  • 1 tsp of salt
  • 1 tbsp garlic powder
  • 1/2 tbsp of paprika
  • 1/2 tbsp onion powder
  • 1/2 tsp of cumin powder
  • 1/2 tsp chili powder

BBQ Sauce:

  • 1/2 cup ketchup
  • 1 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/3 cup rib drippings
  • Salt and pepper

  • Prep time: 15 minutes
  • Cook time: 2 hrs and 15 minutes
  • Makes: 2-3 servings


Refer to process photos below.

  1. Remove the rib membrane along the back of the bones. Pat the rack of ribs dry with a paper towel.
  2. Mix the dry rub spices together.
  3. Sprinkle and press the dry rub all around the ribs.
  4. Wrap the ribs in an aluminum foil pouch.
  5. In a baking sheet with walls, bake the ribs in the aluminum pouch meat side down at 275°F for 2 hours until fully cooked.
  6. Once the ribs are finished cooking, cut a hole in the aluminum pouch and drain the drippings of the ribs. Reserve 1/3 cup of the liquid.
  7. Unwrap the ribs from the aluminum foil and flip the rack meat side up. Let rest while cooking the barbecue sauce.
  8. In a small sauce pan, combine all of the sauce ingredients, including the reserved drippings from the ribs. Whisk and let simmer until flavorful and slightly thickened, about 5 minutes.
  9. Brush the homemade barbecue sauce over the ribs and broil at 525°F at on the top rack for 3-4 minutes.
  10. Take the ribs out and brush with an additional layer of barbecue sauce and broil at 525°F on the top rack for 5 minutes until the sauce is caramelized.
  11. Cut into individual ribs and serve.

This recipe is super hands-off and incredible. After 2 hours in the oven, the meat is tender, fall off the bone with a perfect bite. Paired with a simple homemade barbecue sauce, this is the best oven-baked rib recipe!

why i love this recipe

Being a Texas gal, I've always loved smokey, peppery barbecue. But my Taiwanese palate always craves sweetness in my savory foods. After several years of trial and error, I've finally perfected my ideal ribs.

These ribs are packed with flavor with freshly ground black pepper, paprika, and all of my other favorite spices. There is a subtle sweetness with a brown sugar based dry rub. The ribs are cooked to perfection in the oven in an easy, hands-off approach. Finally, they're slathered in a tangy and sweet homemade barbecue sauce made with the delicious drippings from the ribs.

I love this recipe because it is the best of both of my worlds for barbecue flavor. The ease of making this recipe allows me to feed my barbecue cravings whenever they come!

Tips and Suggestions
  • I like to triple-wrap my rack of ribs in aluminum foil to ensure that the juices don't seep out as it's baking.
  • Test the rib doneness by twisting a rib bone. When it is finished, the bone should be able to twist freely after a little twist.
  • This recipe makes savory, but lightly sweet ribs. If you would like your ribs more spicy, add 2 tbsp of black pepper and 2 tsp of chili powder. If you would like your ribs sweeter, add 1/3 cup of brown sugar instead.
  • If you prefer to dip your ribs into barbecue sauce instead of having the sauce caramelized on in the broiler, you can skip the second brush of sauce.
  • The barbecue sauce consistency can be adjusted by either simmering it for longer to make a thicker sauce, or adding more liquid (1/2 cup of the reserved drippings).
Let's wrap this up

If you're in the mood for some easy, hands-off, sweet and savory barbecue ribs with a simple and delicious homemade sauce, this is the recipe for you! I can't wait to see y'all try this out!