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! 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. At let me tell you, it’s worth making a double batch so you can have as much as you want and not worry about sharing your portion.
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. It’s a great appetizer presentation for a game day buffet and it’s about as easy as ribs get!
Hungry for more?
- 1 rack St. Louis style pork ribs, about 3 1/2 pounds2 tablespoons brown sugar1 1/2 tablespoons chili powder1 tablespoon paprika1/2 tablespoon salt1/2 tablespoon pepper1/2 tablespoon garlic powder1/2 teaspoon onion powder1/2 teaspoon dry ground mustard1/2 teaspoon cumin1/4 teaspoon cayenne pepperBBQ sauce, for serving
- 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.Bake overnight, for 8 to 12 hours. (see temperature notes below) Carefully remove from the oven. Allow the ribs to cool enough to handle.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 if desired.