These Dry Rub Baby Back Ribs are bold, sauce-free meat hors d’oeuvres made for easy serving. Slow-roasted until tender and finished crisp, they’re a gluten-free crowd favorite for summer cocktail parties and casual gatherings.
Prep time: 20 minutes
Cook time: 2 hours
Meat · Gluten-Free · Sauce-Free
by Amy Aversa
Ingredients
1 rack baby back ribs
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon mustard powder
3 tablespoons brown sugar
Instructions
Preheat oven to 300°F (150°C)
Remove the membrane from the back of the ribs.
Pat dry with a paper towel.
Season the ribs evenly on all sides with salt.
Make the dry rub by mixing the black pepper, smoked paprika, garlic powder, mustard powder, and brown sugar in a bowl.
Coat the ribs on all sides with the rub, pressing it gently.
Wrap the ribs tightly in tin foil, set on a baking sheet with the meaty side down, and roast for 1 hour.
Flip the ribs over, reseal the foil, and return to the oven for another 1 hour until it is tender.
Remove the foil and reserve the juices for dunking.
Broil for 3-5 minutes until the top is slightly crispy and caramelized.
Pro tips
If you prefer a saucy rib, brush the ribs with BBQ sauce after removing the foil, then broil for several minutes until the top is crispy and caramelized.
This recipe doubles or triples easily, perfect for feeding a crowd.
