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Our dry rub baby back ribs are surprisingly easy to make and SOOOO good! And because they are slow cooked in an oven, they’re falling-off-the-bone tender.
This recipe uses a dry rub, also known as Memphis-style, which forms a scrumptious crust around the meat, making them tender and flavorful. That’s right, there’s no messy sauce.
We started making ribs this way instead of the traditional kind with barbecue sauce, because my husband has developed a sensitivity to nightshades. That means no tomatoes, potatoes or peppers (not even paprika!). He’s a professional chef, however, so coming up with awesome alternatives has been no problem. In fact, I like these ribs just as much–if not more–than those with barbecue sauce.
At just 234 calories for two ribs (4 oz.), and a whopping 18 grams of protein, it’s a great option for a healthy dinner. We always pair it with my simple southern cole slaw. What a meal!
If you’ve never had ribs done this way, without barbecue sauce, you’re in for a tasty surprise. Give our dry rub ribs a try, and let me know what you think!
- Rack of pork baby back ribs (approx. 3.25 lbs.)
- 1/2 cup brown sugar OR coconut palm sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 tablespoon kosher salt
- 1/2 teaspoon pepper
- Apple cider vinegar
- Wash ribs in cold water and pat dry.
- Combine the brown sugar and spices in a bowl. Rub both sides of the ribs with the mixture.
- Line a sheet pan with parchment paper (makes cleanup easier). Place ribs on a metal rack in the pan.
- Bake at 225 degrees for 5 hours, or until very tender.
- When it comes out of the oven, brush lightly with apple cider vinegar.
- Let ribs rest for 15 minutes, then serve.
Recipe by Keith Rogers
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