Slow Roasted Dry Rubbed Pork Ribs
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 6 people
Dry Rub:
  • 2 Tbl. kosher salt
  • 2 Tbl. black pepper
  • 2 Tbl. brown sugar
  • 2 Tbl. chili powder
  • 1 Tbl. paprika
  • 1 Tbl. dried oregano
  • 1 Tbl. dried thyme
  1. Mix the ingredients together in a small bowl until well combined. Set aside. Please note: this rub stores well in an airtight container.
  1. Racks of spareribs (roughly 7 lbs. combined)
  2. Preheat the oven to 350 degrees. Remove the membrane from the back portion of the ribs. The best way to do this is to gently separate the membrane from the bones with a butter knife. Then use paper towels to pull it away.
  3. Cover both sides with the spice rub listed above. Place both ribs on an elevated rack and sheet pan. Cover with foil and roast for 15 minutes at 350 degrees.
  4. Reduce the temperature to 250 degrees and continue to slow roast for 5-6 hours until the meat falls away from the bone. Check the liquid in the pan occasionally. Drain off halfway through the roasting process if too much has been collected. Once the roasting is complete, quickly grill the ribs for added flavor. Serves 6 people.
Author's Note
Rub adapted from: Cuisine Grilling Magazine
Recipe by Culinary Cory at