Dry Rub for BBQ Ribs
It takes just minutes to make homemade dry rub. If your ribs are large, you may need to double this recipe. - Jenny Jones
Prep Time: 5 minutes
Total Time: 5 minutes
Makes: Makes about 1/4 cup
Ingredients:
- 1/4 cup brown sugar
- 2 teaspoons chili powder (not powdered chili)
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano leaves (not ground oregano)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground pepper
Instructions:
- Combine.
Note: A few people have run out of rub so you might consider doubling the recipe, especially for a generous rack of ribs. If you don't use all the rub, it will keep indefinitely.
An outstanding dish!! An delicious, delicate and fall off the bone recipe. Can successfully be scaled up with great results. Highly recommended.
Impressed with this recipe for 5 years now. Watched your talk show in the past, and saw your video. When I put the two together, it built up my trust to allow your process to work. I mean it’s absolutely upsetting when food doesn’t turn out right. Thank you for sharing. The aroma, the taste, the texture, is simply amazing. Everytime!
I’ve been making this rub recipe and Jenny’s rib recipe for over 7 years now. It’s my husband’s absolute favorite! This rub is great on bbq chicken too!
I have been using this rub and method on country cut ribs for years. It works very nicely. Thanks
Where can I find dry mustard? Or can I substitute ground mustard? If so, how much?
McCormick sells ground mustard in small bottles in most grocery stores.
Dry mustard is found on the spice aisle it’s the same as dry ground mustard
Same things
I absolutely love this rub, I can’t even tell you how much better my ribs are after using this rub and I also use it for my roast when making beef bar-b-que, it really is a game changer! You won’t be disappointed if you try it!
This is the ONLY way to prepare delicious, moist and we’ll done ribs. My relatives who slave over an outside BBQ cannot comprehend such ” yumminess ” preparation took place in an oven.
Jenny
your recipe for the rub you say not to use the chili powder what do you use
Lil
The second ingredient is chili powder, which is a mix of spices, and that’s what I use. My note means not to use “powdered chili” which is different, and is extremely hot and spicy. I hope that clears it up.
This was SO GOOD. It was my first time making ribs so i was nervous but this recipe did not disappoint. I love how easy it was to make. Some of the meat was literally hanging off the bone. I used your dry rub recipe. And sweet baby rays honey BBQ. My kids loved it!
This is hands down the best BBQ dry rub recipe. I’ve been using it for YEARS now. I have it saved on every piece of technology I own! 🤣 Today is my grandson’s 14th birthday and I whipped up a triple batch for use on my country ribs and leg quarters! The house smells SOOO good… 😋 Thanks, Jenny!
Well , I’m ready to put the ribs in the oven . Do I wrap the ribs in foil or leave them uncovered in a baking dish to cook at 275 degrees . I’m too old to send picture.
They must be tightly wrapped in foil. See step #5 in the recipe:
https://www.jennycancook.com/recipes/fall-off-the-bone-ribs/
Love this recipe for ribs…wondering do you have a good recipe for STEAK spice? Thank you so much
I have been using this recipe for years.. It’s the best and it gets the hubby in the kitchen to help. It makes for a great family project,,Thanks so very much.
Hi Jenny, Like your husband says I love you. lol Love you and all your recipes that I have tried. Thank you for sharing.
This is the best Rub and rib recipe. My family loves it!! Thank you so much for sharing.
If you’re using the Costco baby back ribs (3 big racks per package), I recommend quadrupling the dry rub recipe.
Yum. Everyone in my family loves this.
Thank you Rachel! I am using Costco beef ribs which weren’t short ribs and was having a hard time finding a recipe!
Jenny,
tanks for the wonderful video. i was wondering if you can use tis recipe for country ribs.
Thanks
Is it necessary to cut the ribs apart individually? I would prefer to leave them as a proper “rack”. Will they still be as tender?
I absolutely love this recipe and even make the rub!! I have made this about 10 times and everyone loves it!!!! What a great recipe!
I gave this recipe a try about 1 month ago and it was a HIT in my household. Now I am preparing it again tonight for the 4th time. I’m sure this will be my forever go to recipe! Yummm
I’ve been using this rub recipe as a base for mine for years now. I add a few other spices to make it mine. I am on keto and the brown sugar substitute works as others have said, but so does plain erythritol, allulose, and a blend of the two. I use this rub for rib racks and for country style cut ribs as well. I rub mine down and let them marinate overnight for additional flavor.
I’ve made this dry rub and BBQ sauce em several times and each time was a hit!! I also use the tub and sauce for pulled pork in the crockpot. Everyone loves the ribs as well as pulled pork with this rub and the bbq sauce. Thanks so much Jenny for helping me overcome my fear of making ribs which seemed super overwhelming for so long!!!
I’ve made these several times, I’m making them right now for supper. My family loves them. Best recipe for ribs I’ve ever had, thank you so much for sharing.❤❤
This is the only rub I use now. Never lets me down😊
My second time making this for my friends. They absolutely loved it. I am marinating it overnight in the fridge. It’s the Fourth of July today but that’s okay. It’s a bitch cutting up the ribs but so worth the effort it. Next time will go to White’s Country meats and get them separated. So worth it all. I wish that Jenny would do a strawberry rhubarb pie. I used her pie dough recipe and used her recipe to make a strawberry rhubarb pie from her apple pie recipe. Turned out great!!! I love her sense of humor.
Hands down THE BEST rib, dry rib and BBQ sauce recipes ever. Can’t have sugar?
I used brown sugar swerve and sugar free ketchup. 5 forks for me!!!
I’m on keto and I also used a brown sugar substitute. What a delicious rub. Thank you!
Jenny is spot on by using a small knife to lift top of membrane and then pull off with paper towel…I never made baby back ribs until the pandemic when I started cooking a lot. My boyfriend loves the ribs and loves me more for making them. My grandson said they were the best he’s ever had. Thank you thank you for the wonderful recipe and “how to” utube.
I never made ribs before in my 50 years of cooking. I made them last month and they were the best ribs I ever had. My boyfriend and I were licking our fingers….they slid off the bone. I made it exactly as Jenny wrote in her recipe and followed her on utube. Bravo Jenny. I know you from the 90’s and you are a fabulous talented lady. Enjoy your retirement.
I used both rub and sauce recipe a few weeks ago and OMG – these are the best ribs – going to repeat today.
I like to put the rub on the night before and keep the ribs covered in the fridge. The wonderful flavor of the rub penetrates deeper into the meat. I didn’t have lemon juice on hand so I used yellow mustard instead. I could not taste the mustard when the ribs were done.
Jenny, this rub is fantastic, so versatile. I use it for anything. Prime rib roasts, chicken, steak, fajitas.I have bought many rubs before, and does not even compare to your recipe. Thanks Jenny, your yhe best😋
Getting the silver membrane off of the back of the ribs was a job. Not as east as the video shows. Also, there’s hidden marbled fat that is hard to cut out. Not anyone’s fault. Just be aware of that fact Putting the rub together now and then making Jenny’s barbeque sauce
The original Weight Watcher’s cook has a barbeque sauce that is Vundebar!!!!!
Use catfish spinners you get from Wal-Mart works great on any membranes.
Begin at the small end of ribs, use the handle of a spoon to dig into the bone, not the meat, to get under the silver skin at the edges, then your thumbs and rip it off toward the large end bones.
Thanks Jenny. You Rock !!!!
Hi Jenny,
I tried your recipe it was really superb! Everyone in the family loves it! Thank you:)
I’ve been making this rub for years. I recently made it again tonight, but I feel as if an ingredient is missing. Wasn’t cumin listed previously? 🤔
Also, I make mine in advance to allow the rub and (all its goodness) to penetrate the meat. Then, all I have to do is sit them out about 20-30 mins before popping them in the oven.
Cumin was never listed and I have made no changes to the rub.
Hi Jenny. I just wanted to say how much I love the fact that I found you again. I used to watch your show faithfully!
You have some great recipes. I love watching your videos.
Signed,
A fan! ☺️
Followed the recipe exactly, except with the dry rub recipe we swapped the 2 teaspoons of chili powder for 1 teaspoon of Cayenne pepper, and used original KC Masterpiece BBQ sauce. These ribs came out absolutely AMAZING! The best rubs we ever cooked and honestly, the best ribs we ever tasted! Thanks Jenny👍
This is my go to for a dry rub recipe. Everyone loves your ribs recipe. We also use the rub on chicken. This year, I’m even giving quarts as Christmas presents! Thanks so much…
That’s a great idea! I’ll keep that in mind for next year!
I cut down the chili powder to 1/4 tsp. And omit the oregano completely but other then that this is very good. I always double the recipe and use it on your rib recipe. Making ribs right now! Thank-You Jenny.
I have used this recipe many times, it’s a hit!
Love your recipe for the ribs including the sauce and the rub. It’s my go to and everyone loves them. Thanks!
Well Iv rub the ribs without the lemon juice?. Hope it doesn’t mess them up!
Hi Jenny,
Hope all is well!
I was not able to find your BBQ sauce recipe. Could you please let me know were can I find.
Just one word “sauce” in the recipe search box helps find most recipes. Here it is: https://www.jennycancook.com/recipes/homemade-barbeque-sauce/
This dry rub is AMAZING!! I use it for so many things. My young kids love it too!
We like it too!
I’m not into ribs but I cook them about once a month for my partner. we’ve done a slowcooker and I’ve tried the BBQ. This dry rub and your oven rib method are his favourites as I think they sit as close as I’ll ever get to a classic restauraunt style rib! So even though it heats up the house a bit I’m here and at it again!!!
Have great memories of afternoons watching your wild tv show as a kid. So nice to read more about your life and dive into your cooking site. FUN STUFF. You are incredible. Thanks!
Great tip I saw the other day for slow cooker ribs is to place them tip down around the walls, leaving the middle open. Don’t add any liquid and cook 6-8 hours on low…
I just cut up 15 lbs of ribs and forgot to remove the back skin thing. How will this affect them?
Thanks!
I’ve cited with the back skin on too. Everyone can just remove it before eating. Doesn’t affect flavor
Great recipe! I use smoked paprika, which gives a great lightly smokey taste! I ran out of brown sugar, so mixed some white sugar with molasses! I use ground cloves, coriander and ginger, too! After the ribs are done, I pour off the juices and boil it down to a syrup consistency and brush THAT on the ribs, then broil. Fantastic!
Great rub recipe! Made a double batch to save time the first attempt. And now using the second half of the rub for July 4!
Everyone loved my ribs!
Made the ribs today and they were awesome. My grandkids said are these from Dinosaur bbq ( a very well known bbq place here) such a compliment. Thank you so much for a great easy way to make ribs.
Awesome ribs! My 8 year old loves them too.
Making them for the second time tonight. Thanks a bunch for the recipe!
After you rub the ribs. Do you cook them immediately or let them sit for a couple of hours ? Thanks
I cook them immediately.
For me after i apply the rub i set them aside for an hr or two or maybe more and the result is much more delicious. but it’s up to you.
The rub is the best I have tasted! We had a small BBQ today, Memorial Day 2020, and my friends LOVED your ribs! I told them to go to: JENNY CAN COOK/ribs. I, also, made your NO KNEAD BREAD and that was GREAT, too. Thank you so much for your recipes and your funny videos! ???
U do not have dry mustard can I use regular yellow musturd?
I’ve used plochmans yellow mustard when I didn’t have mustard powder and it was great. I just guesstimated how much to use. Not a whole lot. Best Rib Recipe Ever! Thanks Jenny! ❤
You gave me a solution as well:) This is helpful. Thanks!
It’s best to use dry ingredients only in this rub.
I sometimes skip the dry mustard in my rub mix, but I always paint my ribs with yellow mustard that has 2T of liquid smoke mixed in. The mustard helps the rub stick to the ribs and you can’t taste the mustard (I promise) in the final product. I also use smoked paprika instead of sweet but our family likes a stronger smoke flavor. Most of the time I use a homemade sauce like Jennys but Open Pit or Sweet Baby Rays store bought sauce works in a pinch.
Im going to do it tonight. Thanks for sharing the receipe.
My family LOVES this recipe. Thank you so much for sharing 🙂
I love this recipe. I had made it several times already. Thanks.
I like your rub because it’s downright simple using household ingredients. Simple is good. (I’m 61 and just learned that salt and pepper is really all I need most cases)
BEST rub ever! I use it exclusively for everything. Thank you, Jenny!
I plan to bake this Beef rack.
1) Do you rub the rack then let it sit for a time before baking?
2) Last, when do you apply the sauce to the ribs?
TU!
I have made this rib recipe several times. Crowd pleaser for sure.
I just watched the video and thank you for the trick to remove the silver skin. It was so hard and slippery before to do it. And easy recipe, long en slow cooking but so good at the end. My kids are very young and they can’t eat spicy at all so I just skip all the chili and it is still very good.
All your recipes are so easy to do, so all of us can cook great meals for our family. Thanks!!!! I wish I can cook with you one day!!!
Why is it necessary to use only, dried Oregano leafs but not ground up
Oregano?
Also why only chilly powder and not powered or ground chillies
Ground spices are much more potent than dried leaves. And: https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
Fresh leaves from an Italian Oergano r great. Most processed organo is Mexican Oregano, not true oregano just easy to harvest by machine!! Great Rub and BBQ Sauce!!
Just tried it. Turned out incredible and super easy Jenny really can cook! Thx for this awesome recipe ?
We love these ribs and everyone I make them for loves them too!
I’ve been using your recipe for about 2 years now and it is incredible!!! My wife, who doesn’t normally do ribs, is addicted to them. And that says a lot, as she is just about the pickiest eater I have ever met in my entire life! Thank you, from a very grateful Adams Family!!!
Thanks Jenny! I love this recipe and am preparing it for our fourth of July celebration today 4 July 2019
Have SO enjoyed each of your videos/recipes!!! And you’re DELIGHTFUL!!
What if you don’t have oregano leaves
Italian seasoning works as a great alternative!
fantastic recipe
sharing it with everyone !!!!
i dont have fresh lemon can i just used the bottle instead?
Yes! You absolutely can. It tenderizes the meat. I used lime once when I didn’t have lemon. It’s the citrus that does the trick
What if I don’t have chili powder on hand what can I use to substitute it?
Nothing. Go buy some.
Jenny I thank you for this delicious recipe I could never get my ribs right and than one day I found your YouTube channel found your rib recipe and now I feel like the queen of ribs with my family and friends
Forever grateful
This is my first time making oven baked ribs and I am speechless on how delicious and easy your recipe is. Thank you so much for sharing <3
Hi Jenny,
I’m making 15 pounds of ribs for Christmas. I am wondering whether to:
a) layer the ribs in one large baking pan and bake on Xmas day?
b) not layer the ribs but alternate the pans on the racks midway through on xmas day?
c) bake some of them the day before and do the last part on xmas.
Thanks!
Option (c) makes the most sense to me.
This is my first time making oven baked ribs and I am speechless on how delicious and easy your recipe is. Thank you so much for sharing <3
I’m very busy and ran out of brown sugar, what could I use instead?
I’d try syrup or regular sugar if you ran out of brown sugar.
Brown sugar is the primary ingredient so whatever you use, keep in mind that the rub needs to be dry.
If you run out of brown sugar, you may be able to make your own by combining a bit of white sugar and molasses (provided you have molasses at home).
To make brown sugar, add about a tsp of molasses to granulated sugar. Adjust molasses to taste, use more for dark brown sugar.
Sorry I meant what can I use instead of dry mustard lol.
I would just leave the dry mustard out if you don’t have any. There are enough great spices here to make a delicious rub with it.
We can I use instead of dry mustard?
Have made this rub with and without the dry mustard. Can’t tell a difference. Just leave it out.
Thank you Jenny for feeding my picky eaters. Your food is devoured at my house. Thank you for your love of cooking.
Jenny! WOW! Thanks so much for sharing! This is the best recipe for ribs EVER! I have been making these for years now and they always turn out amazingly delicious. So yummy, making them tomorrow ?
I’ve made this for dinner tonight; just popped it in the oven! I’m looking forward to trying it this way because, so far, other oven baked ribs have turned out too tough.
I love how easy the rub was and that I had everything in my spice cabinet. The only thing I changed…. I did not have a lemon. I used about Tbsp of Apple cider vinegar. I hope it works. I am letting them set in rub overnight in the fridge. Tomorrow I will roast in the oven. Wish me luck
I added cayenne pepper to spice these up some, otherwise good recipe!
Jenny…these ribs are Delicious!! I been looking for a great dry rub for my ribs, and yours is a thumbs up in my house. Everyone loves when I make these ribs. Thank you!
Dearest Jenny,
I’ve made your ribs with this rub recipe five times this year, since I’ve discovered it on YouTube. You have impeccable instructions and the ribs come out amazing every time. Every holiday my family requests them and there are never any left! Thank you so much and I’m a big fan.
Regards,
Gianberto
To cook it for how long ??and lowg to grill it??
These were absolutely phenomenal! I used your dry rub recipe and Sweet Baby Ray’s barbecue sauce…Delicious
Did these ribs two weeks ago and they vanished they were awesome. Was asked If I would do two racks for Fathers Day, which of course I said yes. Thank you for your recipe and especially the ingredients for your rub..
Hi, anxious to make these ribs…will they still be okay if I cut them after cooking on grill. I don’t have a grill pan.
They might fall apart when you try cutting them after they’re done because they really do “fall off the bone.” That’s why I cut them apart first.
How many people does a rack of ribs serve?
One rack of baby back pork ribs is 13 ribs (I added that to the recipe) and around my house it’s usually 3 ribs per person.
I made it for my friends and family, they said it was the best that ever had…
Hi Jenny….never cooked beef ribs before. Do you just put in an empty baking vessel ? Do you cover them with foil? Love your recipes and thank you!
All the instructions are in my blog:https://www.jennycancook.com/fall-off-the-bone-beef-ribs/
Jenny, These ribs are the BEST. The rub and the barbeque sauce is fantastic. You can’t go out and find any ribs that compare to these. The fall off the bone is the truth. This recipe is a favorite of my whole family. I’m making more rub tomorrow, to get ready for the summer months of grilling out. Thank you again Jenny. :)Be well!
How about a slow cooker version?
I have done these ribs in the Instant Pot. They were great! I only use Jenny’s recipes and recipes for my Instant Pot., when cooking.
Beth, I just brought an 8 qt Instant Pot and I love this thing and have cooked several meets in it. I normally cook my ribs in the oven but how do you cook them in the Instant Pot? do you simply put the rub on the ribs and then put them in the pot and set it on the highest setting (meat fall off the bone setting).
Hi Jenny! Have a question. If I don’t have dry mustard can I use regular mustard?
I am going to make these delicious looking ribs tomorrow for dinner.
Thank you, Jenny!
PS~I watched your Talk Show all the time. It was great!
When is her show on? Cable
Thanx for a great recipe, made them for my sister’n law visiting from Korea , with a little extra hot sauce. She absolutely enjoyed them as did my Korean wife & I !!!!
Thank U again Mika..
Can you use beef ribs?
I made your rub recipe today for my ribs. LOVE it. I have tried other rubs and they tend to be a little to spicy for me. Not this one. Love this one and will use it from now on. Thank you for sharing.
Made ribs New Years day. They were the best ribs I ever made. Used your rub and bottled bbq sauce. Would like to try your sauce next time. Thanks!
Best ribs ever. I made these last summer, for the first time, and once a month ever since. My son even requested them as his “birthday dinner”. I probably gave the link or recepi out to 20 people. Seriously, the BEST.
I didn’t even cut them up and they still were wonderful
When I finish them in the smoker I don’t cut them up either.
haa haa im trying this recipe as of now. this was the first time ive ever made BBQ ribs so wish me luck! Looks absolutely delicious will follow up this afternoon………. YuuuumS! Thnx Jenny 🙂
I made your Ribs for Fathers Day a few years ago and it is now a family favorite. It is one that is asked for a lot for birthday dinners. Thank you for a great recipe.
Have made your ribs they are a favorite of my family
What if I double the recipe does the oven temperature and timing chang?
It shouldn’t affect it too much especially since you’re cutting them up. Just keep checking on it, and all will be well.
The temp and timing would remain the same.
OMG thank you, thank you, thank you. This was soo simple, easy and delicious. Will definitely use this again. My uncle even asked for the receipt. Thanks again.
Hi Jenny, the first time that i’ve tried your “to die for ribs”, it was chaos :-))!! It was our family and friends gathering and I opt for bringing something different from the usual pot luck thingy and i came across your fall off the ribs recipe and everyone was so wonderfully delighted and full and asking for more. Thank you for your recipe and this will be added to my menu from now on…
Great flavor but next time I will leave out the oregano. It was too powerful and that is all you could taste.
I wonder if you used ground oregano? I should have specified dried oregano leaves and not ground (powdery) oregano, which is a lot stronger and may be the reason for its overpowering taste. In any case, I will adjust the recipe.
Hi Jenny,
Every recipe in your book are delicious,fun to make n easy to cook.
I now only have one cook book in my kitchen and that is your’s Jenny.
Thank you???
Hi Jenny,
I have used your recipe on my beef ribs and the ribs came out wonderful. This recipe is the best! Thank you so much?Now I am looking to find a a home made coffee cake recipe! Thanks Jenny for sharing your talent in the kitchen
Hello Jenny, I’m using this for the second time. This time I’m adding Herb De Provence, I so look fwd to it..we’re having company tonight and I think they’ll love the ribs…Also making more of your bread for lunches and some buns for the dinner table.. That’s got to be the best, quickest no nonsense method of bread and bun making…at least it is for me. Thankyou.
Hi wondering if you ever found that coffee cake recipe. I have recently tried a few. But not one that I like yet.
Dear Jenny,
I like your recipe seems so easy, next time I will let you know. After I try it & feed to my grand kids
Dear Jenny,
I like your recipe seems so easy, next time I will let you know.
Will this work for vegetables too?
Jenny, you make my life so much easier in the kitchen. Love all of your recipes. I refer all of my friends to your Website
Has anyone tried to keep these delicious ribs warm for an hour or so without making them tough. Just freeing up the oven for other food needing attention. Thanks/ 2 days before party
How to keep cooked ribs warm for an hour or so without losing any of texture or flavor.
If I need to keep my ribs warm I place them on a warm griddle. Thay stay warm for hours without cooking them.
Will this rub work for pork steaks as well
You can mix and match any dry rub on any meat if you like the flavor.
I know for sure l will try your dry rub. Have 40 or so people coming so l will be cooking 4 racks of baby backs.can l not only cook these on middle rack but also can l cook them on lower rack if needed to. Will the ones on the lower rack burn. Or do l rotate half way through cooking time.
I would try to cook them all on the middle rack but if you use two racks, I would rotate them halfway through. They won’t burn at 300 but it will help them cook more evenly.
I tried your ribs with the barbecue sauce. It was really, really good. And, it was quite easy. Sheer perfection! Thank you so much for sharing.
I didn’t realize that this is THE Jenny! I’m going to follow, and try all your creations. ?
I quadruple this rub and store in a mason jar. Fabulous! Best rib recipe on the planet. The ribs are done when you smell ribs. Time to add BBQ sauce and broil. If you over cook ribs they’re dry as dust. Best rib recipe on the planet.
Wow-we made these ribs on Memorial day. (3 racks) First time I ever made ribs. Grilled them after baking. Yum! They came out very tender and had a great flavor. Family loved them. AND they were so easy to make. I don’t know why I never made them before. They were not as juicy as I had hope but were tender and fell off the bone. Any tip on how to make them a little juicier?
Again – we loved the easiness and taste of this recipe. I’m glad I found you on You Tube! Thank you so much.
Hi Cindy. I make this recipe all the time. Are you buying loin ribs with bone in or country ribs? This is for bone in and should be roasted covered meat side up. Ribs are done when you smell ribs. 2 and 1/2 hr at 300 or about 1hr and 15 min at 350. Overdone ribs are dry as dust. I use the oven…they cook too fast on my grill.
We omit the sugar and use on brined chicken thighs and breasts, delicious. I interchange smoked and sweet paprika. We have rubbed on chuck roast and browned meat for pulled beef mollettes or beef pile-ups on pita. Thanks for easy and tasty rub that is versatile. I have used nearly 20 of your recipes in 1 month, we cook all our meals and I have hundreds of cookbooks! I rarely adjust your recipes, usually less sugar, big happy anomaly.
I couldn’t find sweet paprika can I use smoked paprika instead?
I used smoked paprika and it came out fine. It added a little smokiness to the flavor. I also used yellow mustard since I did not have any mustard powder. I put a little squirt of the mustard on the ribs then rubbed it all over the ribs. I then sprinkled the rub on the ribs. After giving them a good coating of dry rub I wrapped them in foil and refrigerated them for about three hours. I cooked them in a pressure cooker on a steam basked to keep them out of the liquid. I used twelve ounces of beer for the liquid and cooked them at full pressure for thirty minutes with natural release, basted them with a heavy coating of barbecue sauce and finished them on the grill for sixteen minutes to let the barbecue sauce caramelize on the ribs. They came out fantastic.
I’m not quite sure when you say chili powder but not the powered kind? What kind did you use?
This will clarify: https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
I was a bit confused too because you say 2tsp chili powder not powdered chili .. but you mean not powdered chile (e) – anyway love this recipe!! 🙂
This is about as clear as I could make it. I hope it helps. https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
I don’t have Mustard Powder with me, but is it ok if I rub the ribs with mustard after I squeeze lemon on it and then put the rub ?
i made this without the dry mustard and it still turned delicious . .
I made this recipe and it turned out perfect. Love this recipe. If I wanted to use beef ribs for someone who doesn’t eat pork, how much would the recipe or cooking instructions differ?
Ran across your web site several months ago and had the chance to make this recipe two months ago. Everyone loved it and the ribs came out exactly like you said Fall Off the Bone. Making it again tonight!
I use real lemon juice in a bottle instead of a lemon.Great rib recipe.
Your BBQ recipe say “Brown Sugar”. You should adjust it to say Light or Dark Brown sugar.
Either one works but I use light brown.
Much the same as my rub recipe. I like to add a smidgen of cummin. Yum Yum.
Hi Jenny gonna make this today…can I leave the ribs whole?
You can but they will fall apart if you try to cut them after they’re done.
I love and miss you, Jenny! Glad I found you here!
I’m making your ribs right now )
Jenny, when you say 1 tsp of salt, are you referring to table salt or kosher salt? Does it matter?
With my recipes it’s always table salt and it does matter. They measure differently and table salt is more potent per measure than kosher salt.
Do you cover the ribs with foil when u put in oven??
In the recipe instructions and in the video I indicate that you cover the ribs with foil.
Second time I’ve made ribs your way. They are wonderful in the oven, and even my wife (who doesn’t really like ribs) ate a bunch and said they were great. The second time I didn’t have the recipe handy, so I ad libbed the rub. I used 1/2 cup brown sugar, left out the salt, 1 tbls chili powder, 1 tsp. each oregano, mustard, paparika, 1/2 tsp garlic and onion powder, and 1/4 black pepper.
What a forgiving recipe! It came out great, just a little sweet. I use Sweet Baby Rays sauces (Honey Mustard, in this case) and the ribs come out dropping off the bone and are delicious. Cooking, unlike baking, is not a delicate science that has to be “just so.” Still, I like to measure things by weight. Perhaps I’ll send you the weights on your recipe the next time I make it. They are always nice to have.
Thank you for some wonderful cooking experiences.
Gary
Wonderful rub and ribs! Best I have ever made. Today is my 4th time making them because my family can’t get enough. I look forward to trying some more of your recipes! Thanks for sharing!
This has been my go to recipe for YEARS…. its absolutely the best and never fails. I don’t change the rub one bit. Then I top with Rays BBQ sauce.
But Costco didn’t have its famous Baby back ribs so I grabbed spare ribs instead. ANybody know how much that changes the cooking time. Do I up it to 3.5 hours? Have no idea. They are about twice as big
Thank you. I have made this recipe at three parties. and it has been a hit.
Thanks Jenny, if my ribs are not tender I don’ t want them. You really made my day
Oh how a wonderful was that. I’m going to make that for my family tomorrow Jenny. Thanks a lot for sharing that
P/S don’t stop sharing your recipes
Thank you for publishing a recipe that I can use for oven-baked ribs! Loved watching the videos on YouTube, now I’m on your site to learn the recipe. All the best!
I remember you since I was in Jr. high,I loved you. Glad you are doing what you love. Can I try this bbq rub on pork shoulder?
A good rub can be used on just about anything.
Love the Video Jenny I am gonna try it on my new BBQ this week along with your sauce . BTW I am giving you a shout out from London,On
Hi Jenny if sweet paprika is not available, can it be replaced with smoked paprika? Any difference? Also any alternate ingredient for dry mustard in case not available? Thanks!
You would have to research the difference between the two paprikas and then decide if you want to use smoked (I have only used sweet) and I don’t know of any alternative to dry mustard. (sorry, I’m not much help!)
Thanks for the feedback but i opted to follow your recipe as is and my hubby loves it! This month alone i cooked this recipe thrice already! Thank you so much!
Yes, use Smoked Paprika if you have it, or can find it. In fact it’s a standard ingredient in dry rubs here in the South. I also usually don’t use additional Oregano or ground mustard in my rubs (the chili powder probably has Mexican Oregano as an ingredient). I’ve been known to use lemon pepper and a bit of ground celery seed from time to time. The test of a decent rub is to add vinegar and mix. It should make a good vinegar sauce or cooking baste (smoker).
i used just plain paprika and ground mustard, both by McCormick and these ribs were delicious. I was running out of time to make the sauce so i used Sweet Baby Rays bbq sauce, not too much, just enough to coat the ribs then under the broiler. They were fighting over the last one that’s how good they were.
Jenny
n this recipe, dry rub for bbq ribs, it doesn’t say how long to leave on before cooking. Cah I leave it on for 24 hours?
Don
I don’t think it’s a good idea to leave the rub on for long so I rub and cook, but you can check around at other recipes.
Jenny
Thank You for your reply.
I will wait to put it on until I am ready to cook them tomorrow.
I like my ribs chewy, but I always remove the membrane.
Don
It’s just fine to leave a rub on for 2 hrs then cook. Rub ribs and let them come to room Temperature then cook.
second time making this. we love it!! sure wish you’d do a lot more videos, jenny. we love watching you.
What is the different between chilli powder and powdered chilli? Thank you
https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
Hi Jenny i never try better BBQ rub better then yours, thank you
10 stars- ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
I’ve used your recipe about 3 times now with fantastic results, about time I left a comment. I use your rub and sauce as well, thanks Jenny!
Your rib recipe is 10 stars in my books. We use only your’s the best. Now trying your BBQ sauce for the first time.
Should we butter the aluminum tray?I’m on the recipe now and will let you know.Bet it will be great.Tks
There is no need to grease the tray.
Exelent ribs.Thank you
Can I use beef baby back ribs
I have only used pork so you may have to research for how long to cook beef baby back ribs. But you can use my rub and sauce.
I truly have never heard or seen ‘beef baby back ribs’ There are beef ribs, and or short ribs, which are cut from the beef loin rib…baby back would be a whole new kind of cut??
Would love to try it out
I also have no oregano I have basil though.
Renee
Also can I omit the salt due to husband having to watch his salt intake
Renee
It won’t be my recipe any more with so many ingredients missing. Try looking for low-sodium recipes because they will likely compensate for the salt with more spices so it still tastes good.
I don’t have dry mustard is there anything else that I can substitute it for also do you think cumin would be ok in this.
Mahalo (thank you) for your kokua ( help) in this matter.
Kind regards, and Aloha,
Renee
Without mustard and oregano it’s better to look for a different recipe for rub. There are LOTS out there so maybe you can find one that uses some of the spices you have. I don’t think you will find basil in any of them though.
Ok thanks I think I will go to the store tonight and get the mustard and oregano. Is the salt a huge factor in the recipe? Due to hubby having to watch his salt intake.
Mahalo for the quick response.
Aloha,
Renee
It’s worth it to go out and buy what the recipe calls for. No substitutes.
What does it mean chili powder not powdered chili???
Please read this blog post: https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
Because apparently there’s a difference.
Made this twice already and they were gone in a flash! The whole family loved it. The best baby back ribs we’ve had and it’s so easy to do: ) thank you for sharing this recipe ❤
Hi Jenny, thank you for the clarification on ” chilli powder” and powered chilli”
Would appreciate if you could let me know the spices required to make the “chill powder”.
Simply love the way you explain every recipe of yours and the use of oil instead of butter.
You make me smile. Thanks!
There are many variations of chili powder so it’s best if you look up some recipes for homemade chili powder and find one that you like or one that has spices you can get. The ingredients (all powdered) in my brand are: chili pepper, cumin, garlic, oregano, coriander, cloves, & allspice.
These ribs were delicious!!! My husband and 17 year old son LOVED them!! And these are some really picky guys about ribs! They said they were the best they had ever had – even at their favorite restaurant!! Thanks so much for the recipe and the rub recipe! The ribs were GREAT!!
Same here. My husband loved them. He said these ribs were the best he’s ever had.
Would this rub work on pork country style ribs?
Yes. A good rub works on a lot of different meats.
Hi for the sauce, would it be ok if I add liquid smoke?
For the rub , planning to use smoked paprika
Just wondering if the liquid smoke and the smoked paprika will clash in flavor
I’m sorry but I have never used either liquid smoke or smoked paprika so clearly, I am not able to help out with this.
No, because you won’t get the wonderful taste of this recipe. It really does make a difference!
In your recipe for your rib rub you say to use chili powder then in brackets u say don’t use powdered chili powder I think I understand it’s granulated chili powder not powdered like flour am I correct
I’m not referring to the texture but to the heat. Chili powder is a combination of spices and is not considered hot & spicy. On the other hand, powdered chili is pure ground chili pepper with nothing added and it’s extremely hot. A few people made the mistake of using pure powdered chili and said the ribs were too spicy hot to eat. Two teaspoons of Chili Powder adds a lot of flavor and very little heat. Two teaspoons of Powdered Chili makes the ribs too hot for almost anybody. I hope that clarifies it.
I can’t find sweet paprika, been to two grocery stores, I only find one that just says paprika but not sweet. Can I just use paprika? Thank you
Here’s the best article I could find on paprika: http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-sweet-paprika-and-paprika/
If you don’t have sweet paprika then I would use Papa(Hungarian paprika). It has a wonderful sweet taste and is really good. If you have a specialty store around you somewhere like Jungle Jim’s or something like that they carry it. No I am not from hungry but we did have an exchange student from there one time and I found it for him at Jungle Jim’s been using it ever sense.
Do you have use a rub? Or can I just cover them and cook them in over and use the sauce after?
If you leave anything out, I would leave out the sauce. Most of the flavor comes from the rub because it cooks into the meat for 2 1/2 hours. If you don’t have all the ingredients for the rub, you can make a different rub recipe but I suggest you do use a rub.
Just found your site,love your recipes,so easy to follow and I love your genuine smile,looking forward to trying your ribs recipe.
I don’t have chili powder can I substitute for curry powder?
I would not use curry powder in this recipe.
I never tried cooking ribs before until I found your recipe… it is sooooo good, my children loved it. I tried it five times now using BBQ sauce that I bought from Wal-Mart… I’ll try your homemade sauce next time… Im confident it will be much better… Thank you for sharing your recipe 🙂
Thank you ! The ribs were succulent and I did not take the credit.I passed out your printed material to 11 guest with your web site.Thank you very much.
wow! I saw the name and thought of you but then said nah, lol until I clicked your profile. I absolutely loved your shows. can’t wait to try this recipe. God Bless ?
Your rub recipe has taken my ribs to a whole other level. On a side not this is probably the 5th time I have come to the website for the recipe and just now saw your picture and realized you are Jenny Jones, like 17-18 years ago I was on one of your talented kid shows lol. Thanks for the recipes!
Wow! What a great connection. Those were my favorite shows.
Love your “Fall off the bone Ribs” video and recipe! Just discovered you, I’m a big ribs fan and I’m definitely trying this recipe! One question for you, Can the dry rub stay on the raw ribs overnight refrigerated? And will the results be more flavourful leaving the rub overnight or it does really matter? Thank in advance for your reply 🙂
Because the ribs cook for such a long time, I don’t think a longer time with the rub would make a difference. In fact, I’ve always thought it was better not to leave the rub on for too long so the salt can’t draw moisture out of the meat.
Jenny,
How far in advance can you make the dry rub and the barbecue sauce for your great ribs.
How long can you keep them both.
Thanks you for your help
Allen
I have kept both the rub in a jar (not refrigerated) and the sauce (refrigerated in a glass jar) for 2-3 months.
Do I have to use the mustard? I don’t have on handand was hoping to make them tonight.
Rubs come in all kinds of combinations. Mustard definitely adds a nice element to the rub but you can leave it out. There will still be lots of flavors from the rest of the rub and from the sauce.
I always do these without the mustard and everyone thinks I’m a genius, sorry Jenny they thought it was my own rub, I’ll let em know next time 🙂
Can u give me the recipe for the BBQ sauce that u make for the dry rub ribs? Thanks!
Here it is: https://www.jennycancook.com/recipes/homemade-barbeque-sauce/
It’s in the Main Dish category.
Just tried this yesterday. I didn’t have any chili powder, so I used red pepper instead–came out great! Everyone loved it. Thanks for sharing.
I can’t wait to eat these tonight and am saving all my FitnessPal points, lol! Just a hint, I put the rub on 2.6 lbs (14 ribs) of meat. I made one batch according to the ingredients above but needed to make another half batch to finish the last four ribs. Thank you for the recipe and all the great comments, this is my first attempt at ribs. Its cold here in WI so they will be going in the oven.
Hi, do I have to use oregano for your rub? Or can I replace it with something?
It’s a very flexible recipe so you could try replacing it with marjoram or just leaving it out. Some people use cumin in their rub, others add thyme so you can also make it your own if you have a favorite herb.
I’m a Missionary living in Peru from Ohio and I have a large family and need solutions to easy great tasting complex as well as simple meals. By far your Experience, style, variety, sense of humor, tips, easy navigable web page and non nonsense sense in the kitchen has really blessed me. You are my turn to gal for good grub on so many levels. Thank you for sharing your love and heart in cooking.
Your comment is 6 years old now, but hello from Columbus lol!
Thank you…thank you…. Thank you …..for providing thorough easy instruction and recipe!! These were a success with my family – including my 81 year old father who easily enjoyed them with his dentures. These will now be the main dish for the upcoming New Year’s party.
I have the dry rub recipe for BBQ Ribs but not how to do it in the oven.
Thanks
Here is my recipe for ribs in the oven: https://www.jennycancook.com/recipes/fall-off-the-bone-ribs/
Jenny,
I have to agree with everyone’s comments. I was looking for an OVEN recipe to do ribs instead of grilling outsider and this is so simple yet so delicious! The balance of all of the spices is spot on. Works every single time ( the LEMON prior to cooking is a fantastic suggestion! ) Thanks for sharing this with everyone!
P.S. this is what we are using on our Thanksgiving turkey this year
You crack me up … Love the ending of the kettle corn !!!
These are one of the best ribs you will ever eat … Too funny there are 3 houses in my cul de sac that r making them today !!! I turned them on to this and now it’s their favorite !!! Football and ribs !!! Couldn’t get any better !
I love it! I’m glad it’s not a cul de sac pot luck!
Ribs look great. Never tried in the oven to make ribs, but tomorrow in they go.
Thank You
If I only have smoked paprika will that be ok in place of the sweet paprika
Keiotta,
I’ve made Jenny’s fantastic ribs five or six times using smoked paprika because it’s what I keep on hand. It’s works wonderfully!
Yes. It may give a bit of smokey, richer flavor to the rub but that sounds good.
Hi Jenny, your YT rib recipe calls for TWO tsps of chili powder and sweet paprika to make the above rub and the above image seems to show greater amounts of these two ingredients. Please confirm, thanks. BTW, my wife and I LOVED the ribs made with the YT version of the rub.
OMG! Thank you so much for this question! There was a typo in my printable recipe, which I have just fixed. I mistakenly typed one teaspoon each of chili powder and paprika but it was supposed to be was two, just like in the video. My photo was taken closeup but that IS two teaspoons of chili powder and paprika in the the photo, not one. So now the printable recipe is fixed, and matches the picture, which matches the video, thanks to you!