Dry Rub Oven-Baked or Grilled Pork Ribs

Dry Rub Oven-Baked or Grilled Pork Ribs

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 2 hours

Tender and succulent, these perfectly seasoned pork ribs are a finger-licking dinner entree the whole family is sure to enjoy! Serve with potato salad or a simple green salad for a complete meal. Purchase our pastured pork ribs here.

Ingredients

  • 3 pounds Stemple Creek free range pork spare ribs
  • For the dry rub:
  • 1/2 cup brown sugar
  • 1 Tbl. sea salt
  • 2 1/2 tsp. fresh cracked pepper
  • 2 1/2 tsp. chili powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 smoked paprika
  • 1/2 tsp. onion powder

Directions

  1. FOR OVEN-BAKED: Preheat oven to 300F
  2. Pat ribs dry with a paper towel. Use a sharp knife to cut off the thin layer of connective tissue on the back of the ribs.
  3. Combine all the dry rub ingredients together in a small bowl and mix well. Coat the ribs on both sides with the dry rub.
  4. Place ribs meat-side-down in the center of a large piece of heavy foil. Seal the top & side edges of the foil together to create a pouch around the ribs. Place on a large baking pan on center oven rack.
  5. Bake for 2 1/2 hours. Remove from oven and open the pouch to expose the ribs.
  6. Put oven on broil setting. Return the ribs to the center oven rack and broil uncovered for 3-5 minutes to brown the top and caramalize the rub. *Watch closely so they don't burn.
  7. Cut finished ribs into servings and plate with veggies of your choice.
  9. FOR GRILLED RIBS:
  10. Follow the first two steps above for rib prep and applying dry rub.
  11. Wrap the dry rubbed ribs loosely in foil and refrigerate for a minimum of 4 hours.
  12. Heat half of the filaments on a gas grill to high. *Note: If you are using a charcoal grill, stack hot coals to one side of the grill. Place the pork rib slabs on the hot grill and sear them.
  13. Once seared move the slabs to the unlit side of grill or to upper rack. Reduce heat to medium-high. Close the grill and cook over indirect heat for 2 hours. Low and slow is the key! *If desired, brush the ribs with your favorite BBQ for the last 10 minutes of cooking.
  14. Remove the ribs from the grill and cut them individually. Serve with potato salad and lots of napkins.
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