Baby Back Ribs with Spicy Dry Rub


This is a really simple baby back rib recipe that uses a dry rub. They’re a little sweet and a little spicy, and perfectly tender. With this recipe, you cook them in the oven, it’s too easy.

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Yield: Serves 4

Baby Back Ribs with Spicy Dry Rub

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5.00 stars (3 reviews)
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2 lb slab baby back ribs
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon or more cayenne pepper (optional)
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon apple cider vinegar


1. Preheat oven to 275 degrees. Mix all spices and sugar together in a small bowl. Remove thick white fatty skin from underside of ribs. Get off as much as you can, it doesn’t have to be perfect. Rub spices on ribs.

2. Place ribs on aluminum foil. Add apple cider vinegar. Wrap ribs in aluminum foil. Bake at 275 degrees for 3 hours. To get your ribs even more “fall off the bone” by breaking down the fat and connective tissue even more, continue to cook for another 1/2 hour to one full hour.

3. Let rest at least 15 minutes after removing from the oven and unwrapping.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  6 Responses to “Baby Back Ribs with Spicy Dry Rub”

  1. ChefDad — June 18, 2011 @ 3:56 pm

    This looks great…we’re smoking ribs tomorrow and looking for rub recipes and I think we’ll try this.

    Enjoy the blog!

  2. jenny — May 4, 2012 @ 8:56 am

    superb and Delicious

  3. samy kathay — May 4, 2012 @ 8:57 am

    i love salad and easy way of cooking

  4. WOW!! Amazing Food.. i have seen your lot of recopies are so Lush.. in Fresh look ... All is mouth watering... — August 2, 2012 @ 2:00 am
  5. Mark Sean — November 1, 2012 @ 8:22 am

    I hope if I make, it is as good as it looks here! It would serve the purpose of candle light dinner.

  6. Anonymous — May 10, 2013 @ 7:07 pm

    http://[email protected]
    Fabulous and ‘different recipe’. Sometime, try adding in freshly ground cardamom and a bit of ‘kosher’ salt’ … might be interesting!
    Good eatin’!

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