🍖

Oven-Finished Spare Ribs Dry Rub

Tender spare ribs with Memphis-style dry rub, low-and-slow in the oven, finished hot for bark. Sauce optional.

Cuisine: American · Dish Type: Main Dish · Prep: 20 min · Cook: 240 min · Servings: 6–8 · Rating: ⭐⭐⭐⭐⭐

Ingredients

  • 2 racks spare ribs (about 6–8 lb total)
  • 3–5 Tbsp Memphis BBQ Rub (Central BBQ brand)
  • 1–2 tsp kosher salt (optional; depends on rub saltiness)
  • 2 Tbsp brown sugar (optional; helps bark)
  • 1 cup apple juice (or water) for the foil packet
  • Optional: BBQ sauce for serving

Instructions

  1. Preheat: oven to 300°F.
  2. Prep ribs: remove the membrane from the back of the ribs (paper towel grip helps). Pat dry.
  3. Season: coat ribs generously with dry rub (and a little extra salt only if needed). Let sit 20–60 min (or refrigerate uncovered up to overnight).
  4. Bake covered: place ribs meat-side up on a sheet pan. Add apple juice to the pan, then cover tightly with foil. Bake 2.5–3 hrs until very tender.
  5. Finish uncovered: remove foil. Increase oven to 450°F and bake 10–15 min to tighten bark (watch for burning if rub is sugary).
  6. Rest + slice: rest 10 min, slice between bones.

Tips

  • If you want a saucy finish: brush sauce on after step 4 and bake 10 min at 450°F to set.
  • If doing chicken + potatoes too: ribs can be the "early cook" — they hold well wrapped in a towel in a cooler for 1–2 hrs.