Backyard Dry-Rub Ribs
Tender pork ribs with a dry finish. Pig POW is the main seasoning; SPG offers a simpler alternative.
Serves 4 • Prep: 20 minutes • Cook: 3–4 hours
Ingredients
1 rack pork baby back ribs, about 3 lb
1 tbsp Pig POW
1 tbsp neutral oil
1/4 cup water for the foil wrap
How to make it
Heat oven to 275°F. Remove the tough membrane from the bone side if present, and trim loose fat.
Rub ribs lightly with oil and season both sides with Pig POW. Place bone-side down on a foil-lined sheet pan. Cover tightly with another sheet of foil, adding the water beneath the ribs.
Bake 2 1/2–3 1/2 hours until a probe slips easily between the bones. Ribs must reach at least 145°F with a 3-minute rest; a tender rib texture usually develops much higher, around 190–203°F.
Uncover carefully, raise oven to 425°F and cook 10–15 minutes to set the dry crust. Rest 10 minutes and cut between the bones. Serve without sauce.
Swap or combine flavors
Use 2 tsp SPG instead of the 1 tbsp Pig POW for a simpler dry rub. Do not apply both full quantities.
Make it a meal
Serve with Grilled Corn with Seasoned Butter and a vinegar cabbage slaw.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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