Description
These oven-baked Dry Rub Ribs are fall-off-the-bone tender and insanely delicious. They’re coated with an easy BBQ seasoning that uses a blend of Cajun flavor, mustard, coffee, and brown sugar. Mix the 4-ingredient dry rub blend and coat the ribs; the flavors are smoky and deeply aromatic with a touch of sweetness. These sauceless ribs are perfect for backyard cookouts and everything in between!
Ingredients
- 1 (4 lb) slab St. Louis-style Pork Spareribs, back membrane removed
- 2 tablespoons olive oil
- 3 tablespoons Creole Cajun seasoning, homemade or store-bought
- 3 tablespoons packed dark brown sugar
- 1 tablespoon instant espresso coffee (I use Cafe Bustelo)
- 2 teaspoons ground mustard
- 2 teaspoons hickory liquid smoke
Instructions
- Preheat the oven to 375°F. Then peel off the rib membrane that’s found alongside the back/underside of the ribs. The membrane is chewy and rubbery and prevents the spices from penetrating the underside of the ribs.
- Line a large baking sheet with foil. Grab another large piece of foil (enough to span the length of the rack of ribs) and lay directly on top of the foil-lined baking sheet. Add the ribs and drizzle the oil over the front and back of the ribs, rubbing oil over the ribs to fully coat.
- In a small bowl, combine the Cajun seasoning, brown sugar, coffee, and ground mustard. Stir the seasonings to fully combine. Then sprinkle *half* of the dry rub mixture over the front and back of the ribs, patting the rub into the ribs- set the remaining half of the dry rub aside for later use. Drizzle the liquid smoke over the ribs, and use your hands (fitted with disposable gloves, if desired) to massage the spices + liquid smoke into the ribs until they are thoroughly covered.
- Wrap the ribs in the foil, crimping foil edges together to form a tight packet all around the rack.
- Bake the ribs for 1 hour and 20 minutes at 375°F. After baking, don’t shut off the heat. Unwrap the ribs and sprinkle the remaining dry rub mixture over the front and back of the ribs (be careful, the rendered juices inside will be hot!) and use a pastry brush to gently coat the ribs with the spice rub.
- Bake the ribs, uncovered, at 375°F for 20 minutes- until the ribs and rub are lightly charred and crisp. Then remove from the oven and let ribs sit for 5 minutes. Slice these oven-baked dry rub ribs into individual portions and serve immediately alongside your favorite sides; we love mini corn on the cob & baked beans with these delicious ribs! Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.