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Ingredients
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Dry Rub & Seasoning
Ribs
Finishing (optional)
Method
Dry Rub & Seasoning
- 1
Mix dry rub
In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne. Stir thoroughly until mixture is uniform in color and texture.
Ribs
- 2
Prepare ribs
Pat the ribs dry with paper towels. If the membrane is still present on the bone side, slide a small knife under it and pull it off using a paper towel for grip. Trim any large excess fat or ragged edges so the surface is even.
- 3
Oil and season
Brush or rub 1 tablespoon olive oil over both sides of the ribs to help the dry rub adhere.
- 4
Apply dry rub
Generously sprinkle the dry rub over the meat side of the ribs and then the bone side, pressing the rub into the meat with your hands so it forms an even coating. Use all of the rub. For best flavor, wrap the ribs in plastic wrap and refrigerate for at least 1 hour or up to overnight. If short on time, let rest at room temperature 20–30 minutes.
- 5
Low-and-slow cook (oven method)
Preheat oven to 275°F (135°C). Place ribs meat-side up on a wire rack set inside a rimmed baking sheet or on a foil-lined baking sheet. Cover tightly with aluminum foil. Bake for 2 to 2 1/2 hours for baby backs or 2 1/2 to 3 hours for spare ribs, until meat is tender and has pulled back from the ends of the bones about 1/4–1/2 inch.
- 6
Crisp the exterior
Remove the foil and increase oven temperature to 425°F (220°C). Brush both sides lightly with apple cider vinegar (optional) to add tang and help surface caramelize. Return ribs to the oven, uncovered, for 10–12 minutes until the exterior is browned and slightly crisp. Alternatively, finish under a hot broiler for 3–5 minutes, watching closely to avoid burning.
- 7
Rest and serve
Transfer ribs to a cutting board and let rest 5–10 minutes. Slice between the bones into individual ribs. Sprinkle chopped parsley over the top if desired and serve immediately.
