Baked Ribs

baked ribs

I made some baked ribs the other day that were pretty awesome. I used spare ribs, but baby back ribs would work for this delicious recipe, too. In fact, the ribs were so good that I didn’t even use a barbecue sauce, which is unusual for me. The baked ribs were super tender, and I finished them at a higher temperature to get them nice and brown.

I cut the ribs into single-rib portions so that they’d have more surface area, meaning I could apply more of the dry rub. Because the ribs are sliced into individual rib sections, this would be a great party food. They’re not messy, either, because there’s no sauce.

Holle’s Dry Rubbed Baked Ribs

What you’ll need:

  • 1 rack pork spare ribs
  • ½ cup brown sugar
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon chipotle powder

Directions: Rinse ribs and pat dry. Cut into individual ribs.

Combine remaining ingredients in a small bowl and rub into ribs, all over. Place ribs in a roaster and put the lid on. Leave them in the fridge for several hours or overnight.

Bake ribs in the roaster, with the lid on, for 2 ½ hours at 300 degrees.

Line a baking sheet with non-stick foil and arrange the ribs on it. Leave a little space between each rib. Turn the oven heat up to 425 degrees and bake the ribs until the outside is brown and crisp.