Perfect Pork Spare Ribs

There’s something about eating food off the bone. Turkey legs, chicken wings, and ribs: are there any better foods out there?

I love ribs off the grill, but sometimes it’s easier to roast them in the oven. It’s less time-consuming than the grill (ribs need to be cooked at 275 degrees for 2-3 hours!) Instead, season your ribs up the night before then roast them in the oven for less than two hours. Top them with a little sauce if you like your ribs wet, and you have fall off the bone tender ribs.

Pork Ribs with Dry Rub

Serves 4
Prep time 15 minutes
Cook time 2 hours
Total time 2 hours, 15 minutes
Website Pork Spare Ribs with Dry Rub


  • 6 tablespoons brown sugar
  • 1.5 tablespoons smoked paprika
  • 1.5 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • liquid smoke (optional - just a few drops)
  • 2 racks of pork spare ribs


Step 1
Mix all of the dry ingredients together.
Step 2
If the grayish/silver membrane on the back of the ribs hasn't been removed, remove it.
Step 3
If using the liquid smoke, rub a few drops over each side of the ribs.
Step 4
Rub the dry rub over both sides of the ribs. (It's best to let this marinate overnight.)
Step 5
Preheat your oven to 300 degrees and place your ribs in a large roasting pan, covered tightly with foil.
Step 6
Cook the ribs for approximately 90 minutes. When the meat starts to shrink back from the hone, the ribs are done.
Step 7
If you like sauce on your ribs, add these in the last 5 minutes of cooking, and place back in the oven uncovered.
Step 8
Remove from the oven and let rest 5 minutes before serving.

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