Tender Slow Roasted Dry Rub Ribs (In The Oven) | Cook Like A Private Chef

Oven ribs are honestly superior

Aug 07, 2024

she’s tender, she’s juicy, she’s everything you want

NOTE: Along with my weekly day in the life private chef videos, I will be posting at least 1 Private Chef recipe for my free subscribers every week. And don’t worry! I’ll still be posting free non-private chef related recipes too.

This week’s FREE recipes are the Savory Sweet Potato Mash & Crispy Roasted Shredded Brussel Sprouts to accompany these delicious slow roasted ribs

Without further ado, here are some tips and tricks to make the perfect tender ribs every time!

To make the best, tender slow-roasted baby back ribs in the oven, here are some key tips:

Remove the Membrane: Peel off the thin membrane on the back of the ribs. This helps make the ribs more tender and allows flavors to penetrate better.
Marinate or Dry Rub: Season the ribs well with a dry rub or marinate them for several hours or overnight. This enhances flavor and tenderness.
Low and Slow: Cook the ribs at a low temperature, around 275°F (135°C). This slow cooking method breaks down the connective tissue and makes the meat tender.
Wrap in Foil: Wrap the ribs in aluminum foil to retain moisture and create a steamy environment. This helps keep the ribs juicy.
Finish with a Glaze: During the last 30 minutes of cooking, unwrap the ribs and brush with barbecue sauce or a glaze for a caramelized finish. You can also broil them for a few minutes to get a crispy exterior.
Rest Before Serving: Let the ribs rest for a few minutes after removing them from the oven. This helps the juices redistribute and makes them easier to cut.

And per usual, comment if you have any questions and I’ll answer them ASAP!

Okay now let’s get into the recipe:

Tender Slow Roasted, Dry Rub Ribs Full Recipe:

Servings: 4 (or 2 if each person wants a half rack)

Ingredients- Any brands listed are NOT sponsored!!

Ingredients:

Dry Rub:
- 1/2 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp ground sage
- 1 tbsp oregano
- 1 tbsp MSG (optional)
1 rack baby back ribs
2 tbsp BBQ sauce
2 tbsp soy sauce

Instructions:

Preheat Oven:

Preheat your oven to 275°F (135°C).

Prepare the Ribs:

Pat the ribs dry with paper towels.
Remove the membrane from the back of the ribs (the thin, silvery skin, video here)

Apply the Binder:

In a small bowl, mix together the BBQ sauce and soy sauce.
Brush the mixture evenly over both sides of the ribs.

Apply the Dry Rub:

In a separate bowl, combine all the dry rub ingredients: brown sugar, smoked paprika, black pepper, salt, chili powder, garlic powder, onion powder, cayenne pepper, ground sage, oregano, and MSG (if using).
Generously pat (do not rub) the dry rub mixture onto the ribs, making sure to cover both sides evenly.

Wrap and Bake:

Wrap the seasoned ribs tightly in aluminum foil, ensuring that they are completely sealed to retain moisture.
Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2 1/2 hours.

Glaze and Broil:

After baking, carefully remove the ribs from the oven and unwrap them from the foil.
Brush your favorite BBQ sauce over the ribs.
Set your oven to broil on high.
Place the ribs back in the oven under the broiler, and broil for 3-5 minutes, or until the BBQ sauce is caramelized and bubbly. Keep a close eye on them, as the broiler can burn the sauce quickly.