Slow Roasted Dry Rubbed Pork Ribs

I’ve been craving ribs for weeks now but didn’t quite have the time for all the fuss required. Finally, I succumbed to my desires and decided to give them a whirl this weekend. Ribs of this caliber need to be shared. So I opted to invite a couple of friends to lend a helping hand. They were given specific instructions to wear stretch pants, preferably with an elastic waistband.

There is nothing fast about cooking ribs. Well, that is if you want them to come out to a perfectly tender, fall-away-from-the-bone, consistency. I’ve actually cooked ribs several times over the years. The recipe below is for most people with regular kitchen ovens. What I did was cook them in an 18 quart electric roaster in the basement. It was the perfect way to keep my kitchen nice and cool while they cooked to perfection.

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

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  • Okay I’ve been craving BBQ for three weeks and you’ve pushed me over the edge. Question: what kind of oven do you have? I’m asking b/c I tend to need to reduce the heat on most recipes for my convection oven.

    • Ian: I actually have a convection oven myself and it works just fine. You should get an oven thermometer to see how hot your oven really gets, then just adjust it accordingly.

    • A convection oven forces air through the oven as it cooks it is meant for rapid baking not roasting in order to slow roast u can usually switch u r oven know from convection bake to radiant bake and that will fix it if u can not lower temp by fourty degrees no lower then two hundred and twenty though and reduce u r cooking time by about one and a half hours make sure to use a meat thermometer to check u r ribs progress