Dry-Rubbed Ribs

Dry-Rubbed Ribs Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings


Rib Rub:
1teaspoon celery seeds
1teaspoon coarse salt
2tablespoons sweet Hungarian paprika
1teaspoon granulated garlic or garlic powder
1large meaty rack baby back or St. Louis pork ribs (2 to 2 ½ pounds)
1/4cup white vinegar
1teaspoon salt
1/2teaspoon 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.

Nutritional Info *per serving

  • Calories 330
  • Fat 25g
  • Cholesterol 95mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 26g