Memphis Style Dry Rub Oven Ribs
Slow-roasted pork ribs coated in a savory, paprika-based spice blend that creates a signature bark without the need for sticky sauces.
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Ingredients
- 2 slabs St. Louis Style Pork Ribs
- 1/4 cup Yellow Mustard
- 1/2 cup Sweet Paprika
- 1/4 cup Dark Brown Sugar
- 2 tablespoons Black Pepper
- 2 tablespoons Kosher Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Dry Mustard Powder
- 1/4 cup Apple Cider Vinegar(optional)
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with heavy-duty aluminum foil.
- 2
Remove the thin silver skin membrane from the back of the ribs by loosening it with a knife and pulling it off with a paper towel.
- 3
In a small bowl, whisk together the paprika, brown sugar, salt, pepper, garlic powder, onion powder, dry mustard, and cayenne.
- 4
Brush a thin layer of yellow mustard over both sides of the ribs to act as a binder for the spices.
- 5
Generously coat both sides of the ribs with the dry rub, pressing it firmly into the meat.
- 6
Place the ribs bone-side down on the prepared pan, cover tightly with another layer of foil, and bake for 2.5 hours.
- 7
Remove the top foil, lightly spritz with apple cider vinegar if desired, and bake uncovered for another 30-45 minutes until the meat is tender but not falling off the bone.
- 8
Let the ribs rest for 10 minutes before slicing between the bones to serve.
Nutrition per Serving
645
Calories
42g
Protein
18g
Carbs
45g
Fat
2g
Fiber
14g
Sugar
1150mg
Sodium
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