Slow Oven Cooked Ribs w/ Dry Rub

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.0
  • Total Fat: 25.3 g
  • Cholesterol: 98.6 mg
  • Sodium: 751.3 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 27.9 g

View full nutritional breakdown of Slow Oven Cooked Ribs w/ Dry Rub calories by ingredient

Number of Servings: 8


    2 1/2 T chili powder
    2 T ground cumin
    1 T ground coriander
    3/4 TBSP salt
    1 T paprika
    1 T dark brown sugar
    1/2 T freshly ground black pepper
    1/4 tsp cayenne
    1/2 tsp dry mustard
    1/2 tsp garlic powder
    2 lbs. country-style ribs

    Braising liquid:

    Bring the following ingredients to a boil on the stovetop. Let cool and follow cooking instructions for use to give your ribs that smoky grilled flavor.

    1 cup chicken stock
    1/2 cup white wine
    1 teaspoon liquid smoke
    1/4 cup maple syrup
    1/4 cup white wine vinegar


Dry rubs add flavor to your meat. Typically, it's best to rub the ribs and let the rub sit on the meat for several hours - preferably overnight - before cooking them.


Make your braising liquid and set aside to cool. Preheat your oven to 250 F.

Thoroughly combine all dry ingredients to make the rub.

Clean your ribs by running them under water and patting dry. Cut into 8 equal portions.

Find a suitable dry rubbing area. I used a sheet of aluminum foil, but you could use parchment paper or a cutting board. Anything to give you a clean surface that'll make cleanup easier. Appy dry rub on the ribs. Really work it in with your hands until everything is covered.

Cover a baking sheet with aluminum foil, for easier cleanup, and pour half of the braising liquid onto the cookie sheet. Place a cooling rack or other wire rack on top to keep the meat above the baking sheet. Place ribs on the rack and cover the whole pan with foil, to trap moisture in.

Place the ribs on the middle oven rack and make sure the oven's properly preheated.

After one hour, turn the tray and put the ribs back in the oven. Cook covered for 1 more hour. After two hours, uncover the ribs and cook for two more hours, turning the tray every 30 minutes and adding more braising liquid as need to the bottom of the baking sheet.

Let them rest for at least 15 minutes before serving. Serve dry or with your favorite BBQ sauce. (not included in calorie count)

Serving Size: Make 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CATMARTENS.

TAGS:  Beef/Pork |