Overnight Dry Rub Ribs are crazy easy to make, loaded with flavor, and fall off the bone tender! Let your oven do the work while you sleep!
I don’t know about you, but when there’s a plate full of ribs out they call to me. Whether they’re smoked, grilled, baked, or made the slow cooker the porky, fall-off-the-bone goodness is just too delicious to pass up!
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Last year for Christmas, my step-mom made ribs for our family potluck dinner. They were so yummy! I asked how she made them and she told me she just leaves them in the oven overnight. How freaking easy is that?! I had to make them mine…and now you can too!
These St. Louis style ribs are coated in a seasoning rub that’s a take on our friend Scott’s recipe. Scott is pretty much a BBQ god and I have yet to taste something he grilled that wasn’t epic.
Scott measures his seasonings in the palm of his hand, but I broke things down into measurements so anyone can recreate this recipe.
Let me tell you, it is worth making a double batch so you can have as much as you want without having to worry if there’s enough for everyone.
There is no sauce on these ribs while they bake, but you can baste them with BBQ sauce before serving if you like. I usually serve a bowl of BBQ sauce on the side and let everyone dip their ribs while eating.
This recipe is a great appetizer presentation for a game-day buffet and is about as easy as ribs get!
Hungry for more?
Overnight Dry Rub Ribs
Ingredients
- 1 rack St. Louis style pork ribs about 3 1/2 pounds
- BBQ sauce for dipping
Dry Rub
- 2 tablespoons brown sugar
- 1 ½ tablespoons chili powder
- 1 tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 250 degrees F. Line a baking sheet with aluminum foil and place a wire cooling rack over the foil.
- Remove ribs from packaging, rinse, and pat dry with paper towels. On the underside of the ribs, there is a membrane that needs to be removed. Use a paring knife to help separate the membrane from one edge of the rib meat. Once the membrane is started, grip it firmly with your hand and pull it off the meat while you hold the ribs with your other hand. It may come off in sections, just keep working at it until the whole membrane has been removed.
- Cut the rack of ribs in half. Place the two halves on top of the cooling rack, bottom side up. Set aside.
- In a small mixing bowl, combine the brown sugar, chili powder, brown sugar, paprika, salt, pepper, garlic powder, onion powder, mustard, cumin, and cayenne.
- Use your hand to spread one-quarter of the seasoning rub over each of the two rib halves. Rub the seasoning all over the rib meat and bones. Turn the ribs over and spread the remaining rub over the ribs until they are well coated.
- Loosely cover the ribs with foil to help keep them moist.
- Bake overnight, for 8 to 12 hours. (see temperature notes below) Carefully remove from the oven and remove the foil. Allow ribs to cool to the touch.
- Transfer to a cutting board and cut the ribs into serving portions. For dinner, cut each half rack in half again before serving. For appetizers, cut into single bone portions. Serve with your favorite BBQ sauce for dipping, if desired.
Video
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Eva says
Can I wrap the ribs in foil while baking?
Julie says
Yes, but you want to do it loosely so the steam can escape.
Felix says
I tried this recipe twice. The first time I partially (mostly) wrapped the ribs (being sure to leave opening for ventilation) and the second time I left the ribs exposed ( as in the recipe above). Both times the meat came out tender and handled like traditional outdoor grill BBQ ribs but I found that the partially wrapped method gave me juicier ribs. I felt as if I needed more BBQ sauce to rehydrate the meat when cooking the ribs, fully exposed in the oven. I also recommend the 200 degrees for 12 hours over the 250 degrees for 8 hours.
Kenny says
Is the cooking time the same for 2 racks?
Julie says
Hi Kenny! Yes, as long as the racks are side-by-side (not overlapping) on the baking sheets, you shouldn’t need to increase the cook time.
Andrea says
I made these ribs for Easter dinner and they were definitely a crowd favorite. I added the rub the day before so the meat could marinate and absorb all the good flavor. The cooking part was super easy….tossed them in the oven and forgot them for about 8 hours. Took out, wrapped in foil and left them rest about 2 hours before serving. DELISH!
Julie says
I’m so glad Andrea!! Thank you for sharing!
Sabrina Jenkins says
Making’em tonight. Wish me luck and what’s up with that sauce recipe, looks delish!
Bryan Deal says
This Scott wouldn’t happen to appen to have his own business would he? Possibly based out of Delaware?
Julie Espy says
No. He’s a bagpiper that lives in Ohio. 🙂
Deborah Castillo says
Have you ever placed in a smoker and if so results?
Julie Espy says
Hi Deborah! I have not smoked these ribs, but I’m hoping to get a smoker in the near future and I’d be happy to report back once I know. 🙂
GG Gillespie says
I am about to smoke two racks wrapped in foil marinated with my Husbands special rub:) He is an Ambassador for Traegar smoker grills so if anyone has ever needed or desired a smoker this is the one! I was vegetarian before meeting my smoker, now I can honestly say I am a carnivore:)
Julie Espy says
OMG GG I have big plans for a Traegar in my future. I have an offset smoker my husband won from work currently. I’m taking the mandatory stay at home time to learn how to use it. 🙂 It sounds like he has some serious skills if he converted you. 😉
Ellen says
Hi Julie, This recipe is really close to the rub my hubby puts together. The only difference is we cook them at 225 or 250 for 4 hours, unwrapped & flip them a couple of times. Still stay nice and juicy.
Channing says
Anyone ever make these in a crockpot?