RECIPE: Oven-Roasted Dry-Rub Ribs

Dry-Rub Ribs

Image by Thogru


This dry-rub recipe has its origins in the South. Brown sugar and cumin give the ribs a sweet and smoky flavor, while the salt acts as a meat tenderizer. Perfect right out of the oven, the ribs are ready to eat. But try putting the slabs on the grill for five or 10 minutes. This allows the dry-rub coating to caramelize. Recipe coats two rib slabs.


8 tablespoons tightly packed dark brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

1 teaspoon regular or smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper

1/2 teaspoon Old Bay Seasoning®

1/2 teaspoon onion salt

1/2 teaspoon char seasoning

1/2 teaspoon cumin

zest of one lime


Combine dry-rub ingredients in a medium-size bowl and mix well.

Remove the thin membrane on back of rib slabs. (The ribs will be more tender and cook better.)

Place each slab on heavy-duty aluminum foil with foil’s dull side up. Work rub into both sides of each slab. Wrap slabs in foil. Refrigerate for at least one hour, but six to eight hours works best.

Preheat oven to 250.

Place foil-wrapped ribs on baking sheets and bake for 2 1/2 hours.

When done, slice ribs into one or two bones.

If preparing more slabs, keep the spice ratio the same. Slabs can also be finished on a grill for five to 10 minutes, which allows the coating to caramelize.

Recipe coats two slabs.

 – Homeplate co-producer Ron Flaviano is a native of Warren, Ohio, and a graduate of Youngstown State University. Ron is art director at the Morning Journal in Lisbon, Ohio, where he manages and oversees production at the newspaper and its regional sister publications. He is also responsible for IT at the Morning Journal. Flaviano is responsible for the filming, editing and production of Homeplate. A talented musician and composer, he co-created Homeplate with Metro Monthly Publisher Mark C. Peyko.

© 2016 Metro Monthly and Homeplate Media. All rights reserved.

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