Dry-Rubbed Ribs

Dry-Rubbed Ribs

Dry-rubbed ribs that are slow-cooked, tangy and made to fall off the bone.

Serves: 2 Save

Ingredients (10)

Rib Rub

  • 1 tsp Celery Seeds
  • 1 tsp Kosher Salt
  • 2 T Hungarian Paprika
  • 1 tsp Granulated Garlic
  • or 1 tsp Garlic Powder


  • 1 Baby Back Rib Rack, 2–3lb
  • or 1 Pork Rib Slab, St. Louis Style, 2–3lb
  • ¼ cup White Vinegar
  • 1 tsp Salt
  • ½ tsp Liquid Smoke (optional)


  1. To prepare rub, combine celery seeds, salt, paprika and garlic powder.
  2. To prepare ribs, preheat oven to 275F.
  3. Place ribs on a large, rimmed baking sheet. Sprinkle rub over ribs and massage into both sides. Bake 3 to 4 hours for baby back ribs or 4 to 5 hours for St. Louis ribs. If at any point the ribs seem to be browning excessively, turn the heat down to 250F.
  4. Combine vinegar, salt and liquid smoke, if using. About 1 hour before ribs are done, brush mixture over ribs every 15 minutes or so.
  5. Use a sharp knife to cut the racks into individual ribs and give them one last brush with remaining vinegar mixture.