These baby back ribs are seasoned with a homemade dry rub and then baked in the oven till they are tender and fall off the bone. Slather these ribs with your favorite BBQ sauce and finish them on the grill for juicy, tender fall-off-the-bone ribs!
What are dry rub ribs?
Dry rub ribs are pork ribs that you either bake or grill after using a dry spice rub on them.
Seasoning ribs with a dry rub involves mixing different spices together and then rubbing them on the ribs without any wet ingredients. When they cook, it gives the ribs this deliciously caramelized exterior!
Different types of pork ribs
There are different types/styles of pork ribs you can buy. The most common pork ribs people barbecue are baby back ribs and spare ribs.
Here’s the difference!
Baby back ribs
Baby back ribs come from the part where the ribs meet the back of the pig and are lean and short (hence the baby in the name).
Although short, they have a lot of meat on all sides of the bone and are so tender!
Spare Ribs
Spare ribs come from the lower ribs and are typically cut in St. Louis style. They are more fatty, which people like for flavor purposes.
I prefer baby back ribs and used them in this recipe!
How to prep ribs for grilling
Before seasoning the dry rub ribs, there is some prep work to be done.
The thick membrane on the back of the ribs needs to remove before seasoning and cooking the ribs. If you don’t remove it, it will be hard and chewy once they are cooked.
The easiest way to remove it is to ask the butcher to do it for you when buying the meat. However, if you want to do it yourself, follow the steps below!
How to remove the rib membrane
It takes a bit of work (and some tugging) but here’s how to remove the membrane!
- Place the ribs so that the curved back is facing up.
- Using a sharp knife, on one end of the rack, slice under the membrane but above the bone.
- Using your fingers, pinch and pull so the membrane begins to lift.
- Because the membrane can be slippery, use a paper towel to grip the membrane.
- Peel back the entire membrane across the rack of ribs and discard.
The membrane doesn’t always come off at once, and some areas may be more stubborn to get off. Just keep pulling until it all comes off!
What is a dry rub?
Everyone has their favorite way to season ribs. There are dry rubs, wet rubs, and marinades. Making your own dry rub is so easy to do at home.
It is called a dry rub because the ingredients are dry, and you rub them into the meat without any additional oil.
Best spices for rib dry rub
My dry rub gives the ribs the most incredible flavor. It’s both smoky and sweet and has a hint of spice.
Here are the spices and ingredients I used in my dry rub:
- Brown sugar
- Paprika
- Chili powder
- Granulated garlic
- Granulated onion
- Black pepper
- White pepper
- Cayenne
- Smoked salt
- Kosher salt
How to make the best dry rub for ribs
Using a spoon, mix the seasonings together.
The dry rub ingredients are enough for four racks of ribs. Whatever is leftover, I just put it in a jar so it’s ready to go the next time I make dry rub ribs.
Spice tip:
The brown sugar can clump, so use a spoon to smooth it out.
How to add dry rub to ribs
- Slather some yellow mustard on first and brush it all over the ribs. Using the yellow mustard not only helps the rub stick to the ribs, but the vinegar helps tenderize the rib meat.
- Sprinkle some of the spice rub over the ribs, and using your fingers, massage it into the rack.
- Flip over and repeat.
- After you have rubbed both sides of the ribs, wrap them in foil.
- Place the two racks in the fridge for 2 hours to marinate.
Seasoning tip:
Be gentle so you do not tear the foil. If there is a tear, the liquid will leak and leave you with dried-out ribs. I wrap an extra piece in the middle to really make sure they are sealed.
How-to bake ribs in the oven
What makes these baby back ribs fall off the bone is the low and slow cook time in the oven.
I cook them at 275°F for 2 ½ hours. The moisture is locked in, giving you tender, juicy ribs.
After 2 ½ hours, remove from the oven and use a thermometer to check the temperature.
Ribs are technically done at 145°F, but for tender, juicy ribs, the temperature should be 190-200°F.
Finish the dry rub ribs on the grill
To get that delicious char on the ribs, I finish them on the grill. Once you remove them from the oven, brush your favorite BBQ sauce on top!
On a medium-heated grill (350°F), place the ribs top side down (the side you slathered the BBQ with). While that side chars, brush more BBQ sauce on the ribs.
Char the dry rub ribs for about 10 minutes total, flipping halfway through and adding BBQ sauce as needed.
How to flip ribs on the grill
Since the ribs will be SO tender coming out of the oven, they may split when grilling. I use two sets of tongs, one on each side, to flip them and help them from falling apart.
How to cut the ribs
The best way to cut baby back ribs is curved side up. This allows you to see the bones and make even slices. Make sure to use a good sharp knife to get clean cuts.
Serve with extra BBQ sauce on the side and enjoy!
How to store leftover ribs
I like to use leftover dry rub ribs in my salad or just reheat them and enjoy them the next day. It’s best to cut the meat from the bones before you store the ribs.
Store leftover rib meat in the refrigerator for up to 3 days.
These slow-cooked oven ribs literally fall off the bone. I hope you enjoy these juicy, tender, dry-rubbed ribs!
Looking for more grilling recipes?
- Marinated Steak Skewers with Chimichurri
- The Best Grilled Chicken Marinade
- Blue Cheese Stuffed Burgers
- Marinated Flank Steak
- Grilled Corn and Halloumi Salad
- Jerk Chicken Skewers
For the web story version of this recipe, click here!
Made this recipe and loved it? Leave a star rating below!
Fall-Off-The-Bone Dry Rub Ribs
Equipment
Ingredients
- 2 racks baby back ribs membrane removed (see note #1)
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
- BBQ sauce of choice
Instructions
- See note #1 on removing membrane from baby back ribs.
- In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
- Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a ¼ of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
- Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]
- Place in the refrigerator and allow to marinate for 2 hours.
- Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 ½ hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
- Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 ½ hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145F, but you want the temperature at 190F-200F for tender juicy ribs.
- Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
- To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
Notes
- Ask a butcher to remove the membrane when buying the ribs. If removing it yourself: Place the ribs so the curve back is facing up. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone. Using your fingers, pinch and pull so the membrane begins to lift. Because the membrane can be slippery, use a paper towel to grip the membrane and peel back to remove, discard. The membrane doesn’t always come off at once and some areas may be more stubborn to get off.
- Dry rub makes enough for 2 racks of ribs. Double ingredients for 4 racks of ribs. If you have leftover rub, you can store in a sealed jar for later use.
- Make sure there are no holes or tears in the foil. Any punctures or rips will let liquid out and you’ll end up with dried out ribs.
- Favorite BBQ sauce to use: Lillie’s Q Smokey BBQ sauce
Eri
Do we open the foil before baking or bake in the oven with the foil sealed?
Stephanie
Bake in the foil sealed, then you take it out to finish on the grill
Jp
I guess it depends on the size of the ribs, but mine were raw on top after 2 1/2 hours. Was closer to 4 hrs, even then not falling off.
Carol G
Today I used this recipe for the first time, just the dry rub, no sauce. Used the broiler (gas) not the grill. The ribs were terrific. My husband said they were every bit as good as the ribs he orders from a nearby smokehouse restaurant. I will be using this recipe again, many times. Thanks for sharing it.
Yuli
I was wondering if I slow baked it, let it cool, refrigerate it overnight, then do the grilling so you think it’d hold? Looking to prep ahead to do less work for a gathering.
Lynn
Not a huge fan of ribs in general, but my husband had a craving, so I found this recipe and they were amazing! Didn’t have the smoked salt or white pepper, but still so flavourful.
I will say that an extra 15 minutes in the oven would have had them truly falling off the bone, they weren’t quite there with 2.5 hours, but that’s my oven.
We made our own bbq sauce that was slightly sweet, spicy and had hint of chipotle. Will definitely again!
Joanne
It’s my second time mAking your ribs but I’ve already applied the rub and I see I forgot the mustard. I used maple syrup the. Added dry rub. Hope it turns out as good as the mustard. My bad! My question is, can I make these on the g using the same method of low and slow???
Stephanie
They might come out a bit sweeter with the maple syrup instead of the mustard. You can fully make them on the grill, I just worry about you burning through a lot of propane if you have a gas grill.
Kim
These ribs were absolutely delicious💕I added 2 tsp of siracha powder to spice them up.
char
I want to try these but my husband doesn’t like barbacue sauce , can I just put them on the grill till lightly browned ??
Stephanie
Hi Char, yes the BBQ sauce is optional!
char
thanks …..looks delicious !
Lynn
The rub was exactly right and the mustard kept the ribs moist and tender, flavorful. This is the only rib recipe for us. Many thanks
RS
Could you use this recipe for short beef ribs?
Stephanie
Hi RS, I wouldn’t personally use it for short ribs. I prefer slowly braising short ribs. I have a recipe for short ribs on the site if you search for them, otherwise I have not tried short ribs in this fashion.
Lauren
Instead of charing on the grill at the end could I broil them at the end 5-10 min to get a crisp?
Stephanie
Yes! Just keep an eye on them while broiling
Scott
Stephanie, I’m not one to leave comments like this on websites HOWEVER… I served your ribs to 50 guests yesterday. THANK YOU for this recipe! I did brine them first, but I must say your recipe and cooking method made me a culinary star yesterday. Unbelievably good. Cheers to you!
Stephanie
Scott, this makes me SO happy to hear! I’m so glad everyone loved the ribs! I’ll have to try the brine myself next time. Thanks you so much for your support.
Suzy
Umm so I don’t usually write reviews on recipes but holy cow. This was my first time actually making ribs myself so I didn’t think they would come out as good as they did!!!!! I followed the timing, temp and mustard trick. Worked great!!! I kind of made up my own rub out of the ingredients listed plus a few more spices. I was afraid they would taste like mustard but not at all! I wanted to make the homemade bbq sauce but I didn’t have time. I ended up cooking for a total of 3 hours for one rack of baby back ribs. At 2 hours they were only at 180 degrees. After 3 hours they were so tender, juicy and falling off the bone. I glazed and broiled w a little sweet baby rays sauce. I’m impressed! but I couldn’t have done it without this recipe! Thank you!!!!!!!
sarah
Hi, we’re getting ready to try this recipe today. Can I sub onion powder for granulated onion?
Stephanie
Hi Sarah, yes you can sub powder for granulated. I hope you love them!
Ed Mathis
I am only cooking 1 slap of baby back ribs. Do I still need to bake them for 2 1/2 hours and how long should I put them under the broiler?
Stephanie
Hi Ed, yes you still cook them for 2 1/2 hours. I would only broil for about a minute or so, it depends on the location of your rack, so just keep an eye on them. You’re just looking for them to get a slight char on the outside
J T
if it is only 1 rack .. i would only cook for 1 /1/2 hours
Stephanie
Hi JT, you still cook the single rack for 2 1/2 hours
Rhonda
Omg, 😱 these ribs were delicious. Out of this world!!!! My family enjoyed them!!
Stephanie
I’m so glad you all enjoyed them Rhonda! Thanks for making them.
renA
for a full size rack – would you marinate longer? and would you know approx cook time?
Stephanie
Same marinade and same cooking time. I used full racks for this recipe. I hope you enjoy them!
Elizabeth Ann D'Andrea
Excellent Ribs. I used baby back as well. Left them in refrigerator overnight and cooked them lo and slow in the am than to grill! Family loved them Thank you so much. Making them again this weekend for July 4th!!! So happy I just signed up for your recipes and news letters.
Stephanie
Hi Elizabeth! I’m so glad you and your family loved the ribs! Thank you so much for signing up for the newsletter. I hope you have a wonderful July 4th weekend!
Alicia
OMG… I Took a gamble using this recipe for two racks of spare ribs. All I did was double the ingredients and left just a hair longer on grill, it impressed our entire friend group and even my barbecue pro boyfriend!! He said they were so tender he was extra careful moving around on the grill haha Fall off the bone.. so good. The only change I would make, is if you like your ribs a little bit spicier… Slightly decreased the brown sugar and slightly increase the cayenne pepper. We used head country spicy sauce with recipe as is, they were still pretty sweet. Either way, excellent recipe! Would recommend to anyone!
Stephanie
Hi Alicia, such a compliment! I’m so glad everyone loved them! Great tip on the cayenne and brown sugar adjustment. Thanks for making them and leaving a comment!
Alicia
OMG… I Took a gamble using this recipe for two racks of spare ribs. All I did was double the ingredients and left just a hair longer on grill, it impressed our entire friend group and even my barbecue pro boyfriend!! He said they were so tender he was extra careful moving around on the grill haha Fall off the bone.. so good. The only change I would make, is if you like your ribs a little bit spicier… Slightly decreased the brown sugar and slightly increase the cayenne pepper. We used head country spicy sauce, but they were still pretty sweet. Either way, excellent recipe! Would recommend to anyone!
Sandy
Just tried your fall off the bone ribs! My husband loved them sooo much. I did too! Best recipe ever! I did use honey mustard with a bit of onion powder to coat them first and then after baking I just used the broiler. So fantastic! Thank you for this recipe!
Anne D
Thank you for the comprehensive instructions. The ribs were fabulous!!
Theresa Preusser
Can I add a few drops of liquid smoke to the BBQ sauce? How much would you recommend for 4 racks?
Stephanie
Hi Theresa, I’ve never used liquid smoke in this recipe, so I can’t speak to the amount to add. I typically just buy Smokey BBQ sauce if I want that flavor. I use Lillie Q’s smokey BBQ sauce for this recipe all the time.
Alex
Top rack or middle rack in the oven?
Stephanie
Middle rack
Lisha
I tried the rib recipe!!!!!! Best Ribs ever, thanks for the delicious recipe. Falls off the bone and lots of flavor.
Stephanie
I’m so glad you enjoyed them Lisha!
Mary
I added a sprinkle of liquid smoke, turned out great.
Stephanie
Such a great idea!! Glad you liked them.
Neda
Can light brown sugar be used instead of dark brown sugar?
Stephanie
Hi Neda, yes you can use light brown as a substitute
James Bodner
Made these over the last two days. I added half a tablespoon of chipotle powder to the rub and let them sit in the rub for 20 hours. Family agrees that this is a keeper. Finished under broiler, came up just fine. Once I’ve used up this rub, I’m going to try with monkfruit/erythritol sweetener to see if I can make a keto alternative.
Stephanie
James, I am so glad you and your family loved the ribs! Keep me posted with the monkfruit, I would love to hear how that turns out.
Steve
I made this recipe using big racks of spare ribs. I followed the recipe just as it was written. I doubled the dry rub, mustard, and BBQ sauce. They came out fantastic!! They fell of the bones when I served them!! This recipe is a keeper!! Thank you Stephanie!!
Stephanie
Hi Steve! I am so glad you enjoyed the ribs! Thank you for making them and leaving a review, much appreciated.
Beverly
Hi James! Have you tried this recipe with monkfruit yet?
Joe
This really is a good recipe. My only adjustment might be to place the ribs in a casserole dish, fat side up. Put a few cups of apple juice in the bottom of the dish, cover it with the aluminum foil and follow the rest of the directions.
Hanna
Really enjoyed this recipe however it was a bit too salty for all of us, and we all like salt! Flavour was great and would remake just with less salt.
Jackson
Delicious and wonderful, but they are very decidedly -not- fall off the bone. The meat is tender and tasty, and the rub is incredibly fragrant and rich and the scents filling the house as they cook are beyond belief. As others have pointed out, they maintain their structure and have a firmness to the meat that makes them easy to finish on the grill. All in all I’d give it a 4/5. Delicious recipe that I’d recommend trying, but do be aware that the title is somewhat misleading.
Stephanie
Hi Jackson, I am so glad you enjoyed the ribs! Pork is finished cooking at 145F, but in order for them to fall off the bone, the internal temperature of the meat needs to be 190-200F. That is when the collagen of the meat breaks down and causes them to fall off the bone. Next time give them a bit more time in the oven, some ribs have more meat/thickness and need a bit longer to cook. Also, make sure the membrane is completely removed, that can hinder them from falling off as well. I am so glad you enjoyed them and hope they turn out even better the next time!
Jeff Taylor
Have been making slow-cooked ribs in a crock pot or the oven for years for my family, but never used a rub or wrapped them in tin-foil. Decided to give something different a try and am really glad I did. These were awesome, the whole family loved them! The ribs were tender but still maintained some their structure and stayed on the bones which helped when finishing them on the grill. Rub smelled so good cooking and added a nice flavor in addition to the BBQ sauce. Directions were easy to follow and required very little effort, worst part is trying to remove the membrane and the paper towel trick was very handy.
Thanks again!
Stephanie
Hi Jeff! I am so glad you and your family loved the ribs! I hate the membrane too, sometimes it comes right off and sometimes you have to put some back into it haha. Glad you enjoyed the recipe! Thanks for making it.
Brian
Hi! Excited to try this recipe! Wondering if I could finish them on a stovetop cast iron griddle with similar results.
Thanks!
Stephanie
Hi Brian, I haven’t tried it on a stove top cast iron griddle. As long as the cast iron is well seasoned so it doesn’t stick, I don’t see why not. Keep me posted on how that works out! You can also remove from the foil and broil in the oven as well.
Jamie
Great recipe…. I’ve made this twice now with my own BBQ sauce twist. Fall off the bone tenderness- yet still keeps it’s structure on the grill…. Thanks for the tips….. absolutely delicious!
Stephanie
I’m so glad you loved it Jamie! Thanks for making!
Joanne
I made these ribs and they were delicious. I only made one rack so I cut all the seasoning in half. Instead of putting them on the grill at the end I just put them under the broiler in the oven for 5 minutes. I will definitely make these again. Seasoning was just right.
Stephanie
Joanne, thank you so much for making the ribs. I am so glad you enjoyed them!
Jacalyn Born
Okay…so I’m what you would call a ‘Special Needs’ cook… I think I did this recipe backwards. I did the dry rub, then put them on my grill bare naked and smoked them…they look wonderful (temp is varying between 250-300… now I’m wondering if I can finish them in the oven…
Stephanie
Hi Jacalyn, yes you were supposed to do oven first then grill. No need to put them in the oven, just make sure the temp is to 290F of the ribs. They may not be as fall off the bone as the oven first method. I hope you enjoy them!
Alex
What if I dont want to grill it? How can I finish cooking it?
Stephanie
Hi Alex, you can remove the ribs from the foil and then broil them in the oven. Keep a close eye on them when broiling them.
Valery Velez
How long should you broil it for instead of grilling?
Stephanie
I would only broil for a minute or two, keep a close eye on it so it doesn’t burn.
Katie
Can you cook these in a crockpot/slow cooker? Thank you!
Stephanie
Hi Katie, this recipe has only been made in the oven/grill. Unfortunately I can’t speak to preparing it in a slow cooker.
Anastasia Hanson
These were the best ribs ever, we had dinner with our pod family and it was sooo so good I wish I could post pics. Thank you!!
Stephanie
I’m so glad you loved them Anastasia!
Dan
I’ve made these twice and both times were amazing. This is my go to process for making super tender ribs. Only change is I use famous Dave’s rib rub.
Jack Smith
10
Dean Carpenter
This is my New Years pork meal. I added a tad bit of apple vinegar to the mustard for a little better absorption of the meat. Because of rain today my plan is to broil a little in a counter top broiler with just the dry rub to keep the calories down. If I just shoot for a bit of crisp will this dry the ribs out because of not adding sauce?
Daryll Wellwood
Awesome Ribs !! Definitely a keeper with my own personal tweeks , family loves them !
TERESA GAY MILOS
Can these be smoked and then cooked on a Treager grill?
Stephanie
Hi Teresa! yes they can, but unfortunately I do not have a smoker myself, so I am unsure of the temperature and time.
Thomas Fitzpatrick
Great
Lisa
Omg!!!! These are the BEST Ribs I have ever had!! I’m so picky about my ribs and will only eat them from certain places…now I will only eat them from home!!! Thank-you so much for this recipe!!! 🙂
PS- the tips you add are very helpful!!!
Stephanie
Lisa, I am so happy you loved the ribs! What a great compliment, thank you so much for making them.
Jess
Hello can I leave these overnight to marinate wrapped in the foil ? And in the morning just pop them in the oven with the foil ?
Stephanie
Hi Jess! Absolutely, I hope you enjoy them!
Judie R.
Can I use honey mustard instead of yellow mustard? Will it make a difference?
Judie R.
Also, can I spray with apple cider vinegar? Will that do the same thing as the mustard?
Stephanie
Hi Judie, again this recipe has only been tested as written. The mustard helps tenderize the meat and also helps the dry rub adhere. I can not speak to using apple cider vinegar in its place.
Stephanie
Hi Judie, I have not tried this recipe with any other type of mustard. It may lend a sweeter note to the ribs, but should be fine to use in a pinch.
Sandy
I used honey mustard and mixed in a bit of onion powder in the mustard. Everything else was done exactly to Stephanies instructions. Sooo good!
Stephanie
So glad the honey mustard worked well! Thanks for making them!
Susie
Can we marinate overnight?
Stephanie
Hi Susie! Yes, you can marinate them overnight in the fridge.
Len
Can you use brown mustard in stead of yellow?
Stephanie
Hi Len, yes you can substitute brown mustard for yellow. Brown mustard has a stronger mustard flavor to it, but with all the spices it should work just fine. I hope you enjoy!
Aimee
How long would you cook spare ribs?
Stephanie
Hi Aimee, spare ribs are larger than baby back ribs so the cook time should be longer, but I haven’t made this recipe using spare ribs. I would check the temperature after 2 1/2 hours with a meat thermometer and then adjust time from there. You are looking for 190 degrees F.
Ron Van Why
Thank you for sharing…….
Juan Gomez
Made this so juicy and flavorful, love it
Val
Things I don’t have in my spice cabinet: granulated garlic (but I have garlic powder), granulated onion (but I have dried onion), smoked sea salt and white pepper (but I have the pepper grinder thing). I hate to purchase all these ingredients that I’ll only use once in a blue moon. Suggestions/substitutions?
Stephanie
Hi Val, you can substitute 1/2 tbsp of garlic powder for the granulated garlic. The dried onion flakes are a bit too course, if you put them in a ziplock and crush them up a bit it will work better. You can substitute another 1/2 tbsp of black pepper for the white pepper, and as for the smoked sea salt you can substitute 1 tsp of kosher salt.
Val
Thanks for the quick reply! Will be making these this weekend! 👍🏻
Stephanie
Can’t wait for you to have them! Let me know how they turn out
Anastasia Hanson
Hi I am making a double recipe how long would you bake it for?
Stephanie
Hi Anastasia, each rack is individually wrapped so cooking time shouldn’t be affected. After the 2 1/2 hours take the temperature to ensure each rack is at proper temperature.
Lian Christenson
Does the cayenne pepper make the ribs hot the rib rub LOL?
Stephanie
Hi Lian, you can omit the cayenne if you want, but the ribs do not come out spicy from it.
Quan
Are these just as good straight from the oven or do you have to grill them as well? If you don’t grill them do you need the adjust the baking time?
Stephanie
Hi Quan, I haven’t tried these without grilling at the end myself. The grilling gives it a nice crispy bark to finalize the flavors. You can broil the ribs at the end in the oven instead of on the grill. Make sure they are unwrapped from the foil and exposed with the BBQ sauce slathered on. Keep an eye on them and broil for a few minutes.
Steve
Is the another option besides using mustard?
Stephanie
The mustard not only helps the rub stick, but the vinegar in it helps tenderize the meat. If you really can’t use the mustard, just apply a light coat of olive oil with a brush and then the rub on top. You won’t get the same tenderizing qualities though.
Steven
Thank you for the reply. Was just curious due to the fact that my wife cannot stand mustard. Does any mustard flavor come thru in final product?
Stephanie
No, not at all
Kathleen
At one point the recipe says that the dry rub mix is enough for 4 racks of ribs and later says it’s enough for 2 racks. Please explain.
Stephanie
Hi Kathleen, the rub recipe is enough for 4 racks of ribs. If you are making 2 racks, you will have leftover rub, which can be stored for future use.
Precious
The best recipe for oven ribs!!! My family loves them! Thanks for sharing 😃
Berto
These are the best ribs I’ve ever had!
Ashley cohen
These were AMAZING. Fell right off the bone just like noted in the recipe. They were sweet, tangy and Stef sets up the recipe for you to adjust (comfortable and confidently) to what you want. These will be made plenty of times this summer for sure. This is by far one of the easiest recipes to follow to really impress everyone at the bbq! Or to devour on your own!
Stephanie
Thank you so much! I’m so glad you loved them Ashley!
Roz
Hi, i plan on making this for New Year’s Eve and calling for rain. Can I substitute grilling by using the broil?
Stephanie
Hi Roz Yes, you can substitute broil but please keep a close eye on them! I hope you love them and happy new year!
Peter Cakmis
I may have to use a broiler instead of the grill at the end, You said to watch them and so it seems that placing them in the middle of the oven would achieve this better than placing them high as I normally do when broiling.
Stephanie
Hi Peter,
You can place them high as normal, just take a peak at them after a few minutes to make sure they aren’t burning too much.
Sarah
Liquid mustard or powdered?
Stephanie
Hi Sarah! Liquid yellow mustard to brush onto the ribs before putting the rub on
Jim
That was really good. I always make a pretty good dry rub but I made them with yellow mustard this time and was just told by my mother in law that those were the best yet. I didn’t tell her the new secret ingredient.
Stephanie
So glad you and your mother in law enjoyed them Jim! The yellow mustard is key for sure! Thanks for making them
Melissa Faye-Lynne Collins
Has anyone tried dijon mustard ?
Stephanie
Hi Melissa, if you don’t have yellow mustard you can use Dijon instead