Alton Brown’s Perfect Ribs In Oven Recipe! How To Slow Cook Dry Rub Ribs In The Oven
2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
For complete preparation instructions of the above ingredients, please either refer to the above video, or click here to get access to the written instructions.
How To Slow Cook Dry Rub Ribs In The Oven
Exactly What Are Dry-Rub Ribs, and Why Are They So Popular?
In general, dry rub ribs are pork ribs that are either grilled or baked after being rubbed with a dry spice rub before cooking.
A dry rub is a method of seasoning ribs that involves combining different spices together, and then applying them to the ribs without using any wet ingredients at all. There is something incredibly delicious about the caramelized exterior that the ribs get as they cook!
Different Types of Pork Ribs
If you need pork ribs, there are several types/styles that can be selected from. In terms of pork ribs, baby back ribs and spare ribs are the two most common cuts that people cook.
The difference between the two is as follows!
Pork Baby Back Ribs
In pigs, baby back ribs come from the portion of the back of the animal where the ribs meet the back of the animal. As their name suggests, these babies are lean and short (hence the baby in their name).
In spite of the fact that they are short, there is a lot of meat on all sides of the bone, and they are so tender as well!
A spare rib is generally a cut from the lower part of the rib that is typically cut in a St. Louis style. Due to the fact that they are more fatty, people enjoy them for their flavor.
In my opinion, baby back ribs are the best!
The Best Way To Prepare Ribs For Cooking
There is some prep work that needs to be done before the dry rub ribs can be seasoned.
Prior to seasoning and cooking the ribs, it is necessary to remove the thick membrane on the back of the ribs.
If you don’t remove it before cooking them, the membrane will become hard and chewy once they have been cooked.
If you wish to remove it the easiest way, you should ask the butcher to do it for you when you purchase the meat. The following steps will guide you through the process if you want to do it yourself!
How To Remove Membrane From Pork Ribs
There is a bit of work involved (and a bit of tugging) but here’s how you can remove the membrane from the pork ribs.
- Place the ribs in such a way that their curved back is facing up when you place them.
- On one end of the rack of ribs, use a sharp knife to make a slice under the membrane but above the bone using the blade of the knife.
- Pull the membrane with your fingers as you pinch and pull it so that the membrane begins to lift.
- In order to grip the membrane firmly, you may need to use a piece of paper towel since the membrane can be slippery.
- In order to remove the membrane from the rack of ribs, peel back the entire membrane and discard it.
Occasionally, the membrane will not come off all at once, and some areas may be more difficult to remove than others. You just have to keep pulling until all of it comes off!
What Is A Dry Rub For Pork?
There is no doubt that everyone has their own favorite way to season ribs.
In addition to dry rubs, there are also wet rubs, as well as marinades. I would like to share with you how easy it is to make your own dry rub at home.
The reason it’s called a dry rub is that the ingredients are all dry, and they are rubbed into the meat without the need to add any liquid or oil to it.
Best Spices for Pork Rib Dry Rub
There is nothing like a dry rub on ribs to give them the most incredible flavor. In addition to being smoky and sweet, it also has hints of spice in it.
For making the best dry rub, here are some of the best spices and ingredients to use:
- Granulated or powdered garlic
- Granulated or powdered onion
- Chili powder
- Black pepper
- White pepper
- Brown sugar
- Kosher salt
- Smoked salt
How To Make Dry Rub For Ribs
Combine your chosen seasonings with a spoon and mix them well. Because brown sugar tends to have lumps in it, use the spoon to crush the lumps and then mix the brown sugar in well.
How To Apply Dry Rub To Pork Ribs
- It is recommended that you apply some yellow mustard on the ribs before you apply the dry rub ingredients that you have combined. With the yellow mustard, not only will the rub stick to the ribs, but the vinegar in the mustard will also help tenderize the meat as well.
- Sprinkle some of the spice rub on the rack of ribs, and then using your fingers, rub it into the rack using a circular motion.
- It is important to flip over and do it again.
- You should wrap the ribs in foil once you have rubbed both sides of the meat with the rub.
- It is recommended that you marinate the racks of ribs for two hours in the fridge.
How To Bake Pork Ribs In The Oven
“Low and Slow” is the key to getting incredibly moist and tender pork ribs that literally fall off the bone!
Pork baby back ribs will fall off the bone when you bake them on a low and slow heat for a long period of time.
They should be cooked at 275°F for two and a half hours. This method locks in the moisture, which makes the ribs tender and juicy.
It is important to check the internal temperature of the pork rib meat after it has been cooked for 2-1/2 hours, using a thermometer.
Although pork ribs are technically cooked and safe to eat when the internal temperature has reached 145°F, for tender, juicy ribs, the temperature should be between 190 and 200°F.