Crisp & Succulent Baked Dry Rub Ribs Recipe

Introduction

These Crisp & Succulent Baked Dry Rub Ribs deliver tender, flavorful pork with a spicy, caramelized crust. Perfect for a cozy dinner, this easy oven-baked recipe is sure to become a family favorite.

Ingredients

• 1 (4 lb) slab St. Louis-style pork spareribs, back membrane removed
• 2 tablespoons olive oil
• 3 tablespoons Creole Cajun seasoning, homemade or store-bought
• 3 tablespoons packed dark brown sugar
• 1 tablespoon instant espresso coffee (e.g., Cafe Bustelo)
• 2 teaspoons ground mustard
• 2 teaspoons hickory liquid smoke

Instructions

1. Step 1: Preheat the oven to 375°F. Remove the rib membrane from the underside of the ribs to ensure better flavor absorption and tenderness.
2. Step 2: Line a large baking sheet with foil, then place another large piece of foil on top. Add the ribs and drizzle olive oil over both sides, rubbing to coat evenly.
3. Step 3: In a small bowl, mix the Cajun seasoning, brown sugar, instant espresso coffee, and ground mustard. Sprinkle half of this dry rub over both sides of the ribs, patting it in. Set the remaining rub aside. Drizzle the liquid smoke over the ribs and massage all seasonings thoroughly into the meat.
4. Step 4: Wrap the ribs tightly in the foil, sealing all edges to form a packet.
5. Step 5: Bake the ribs for 1 hour and 20 minutes at 375°F. Carefully unwrap the ribs (watch out for hot juices), sprinkle the remaining dry rub over both sides, and gently brush the ribs with the spice rub.
6. Step 6: Return the ribs to the oven, uncovered, and bake for an additional 20 minutes until the rub forms a crisp, charred crust. Let the ribs rest for 5 minutes before slicing and serving.

Tips & Variations

• For a smoky flavor boost, try adding a bit more liquid smoke or finishing briefly under the broiler if you want extra crispiness.
• If you prefer less heat, reduce the Cajun seasoning or use a milder spice blend.
• Serve with classic sides like baked beans, coleslaw, or mini corn on the cob for a complete meal.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to preserve tenderness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby back ribs instead of St. Louis-style spareribs?

Yes, you can substitute baby back ribs, but cooking time may be slightly shorter as baby back ribs are smaller and leaner.

Do I need to remove the membrane from the ribs?

Removing the membrane is recommended because it is tough and prevents seasonings from fully penetrating, which can affect texture and flavor.

Crisp & Succulent Baked Dry Rub Ribs Recipe

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4.9 from 120 reviews

These Crisp & Succulent Baked Dry Rub Ribs feature tender St. Louis-style pork spareribs generously coated with a flavorful Creole Cajun spice blend, brown sugar, instant espresso, and hickory liquid smoke. Baked low and slow in foil to lock in moisture, then finished uncovered to develop a crispy, caramelized crust, these ribs offer a perfect balance of smoky, sweet, and bold flavors for a delicious oven-baked rib experience.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ribs and Oil

• 1 (4 lb) slab St. Louis-style pork spareribs, back membrane removed
• 2 tablespoons olive oil

Dry Rub

• 3 tablespoons Creole Cajun seasoning (homemade or store-bought)
• 3 tablespoons packed dark brown sugar
• 1 tablespoon instant espresso coffee (e.g., Cafe Bustelo)
• 2 teaspoons ground mustard

Additional Flavoring

• 2 teaspoons hickory liquid smoke

Instructions

1. Preheat and Prepare Ribs: Preheat your oven to 375°F (190°C). Carefully peel off the tough rib membrane from the back/underside of the ribs to ensure the spices penetrate and to avoid chewy texture.
2. Prepare Baking Sheet and Coat Ribs: Line a large baking sheet with foil. Place a second large sheet of foil on top. Lay the ribs on the foil and drizzle olive oil over both sides, rubbing thoroughly to coat evenly.
3. Mix and Apply Dry Rub: In a small bowl, combine the Creole Cajun seasoning, dark brown sugar, instant espresso, and ground mustard. Stir well. Sprinkle half of this dry rub over both sides of the ribs and pat it in. Set the other half aside for later. Drizzle the hickory liquid smoke over the ribs, then massage the spices and liquid smoke deeply into the meat with your hands.
4. Wrap and Bake: Tightly wrap the ribs in the foil, crimping edges to form a sealed packet. Bake in the preheated oven for 1 hour and 20 minutes at 375°F to cook the ribs through and tenderize the meat.
5. Unwrap and Reapply Rub: Carefully unwrap the ribs (caution: hot juices) and sprinkle the remaining dry rub over both sides. Use a pastry brush to gently coat the ribs with the rub, enhancing flavor and texture.
6. Final Crisping Bake: Return the ribs to the oven, uncovered, and bake for an additional 20 minutes at 375°F. This step crisps and lightly chars the dry rub coating for a delicious caramelized finish.
7. Rest and Serve: Remove the ribs from the oven and let them rest for 5 minutes. Slice into individual portions and serve immediately with your favorite sides like mini corn on the cob and baked beans.

Notes

• Removing the rib membrane is essential for tender ribs and proper seasoning penetration.
• You can make your own Cajun seasoning mix or use store-bought for convenience.
• Using foil to wrap the ribs during initial baking helps keep the meat moist and tender.
• Be careful when unwrapping after baking as the juices inside will be very hot.
• The final uncovered baking step is key to achieving crispy, caramelized ribs without grilling or smoking equipment.
• Instant espresso adds a subtle depth of flavor and balances the sweetness of the brown sugar.

Keywords: baked ribs, dry rub ribs, St. Louis ribs, Creole seasoning, oven-baked ribs, crispy ribs, pork ribs recipe