These super-simple dry rub ribs come out with a texture that melts in your mouth and a sweet yet spicy taste that makes them impossible to resist!
Dry Rub Ribs: Super Easy + Tasty BBQ in the Oven
Want an easy BBQ recipe that delivers big results? These Chinese dry rub ribs are the answer you’re searching for!
This easy recipe takes just a few ingredients to create ribs that are crispy outside yet melt-in-your-mouth tender inside, guaranteeing a wonderful sensory experience for everyone you share them with. While they take a bit of time to cook, there’s very little hands-on time. All you need to do to make these dry rub ribs is to mix the spices, rub it onto the meat, wrap it up in foil, and bake!
Low and Slow, Then Turn it Up
The key to these dry rub ribs is to roast them covered at low heat for most of the cooking time. After two hours, you’ll remove the foil, crank up the heat, and let them get crispy under the broiler.
The luscious texture and luxurious flavor you’ll get from it will certainly surprise you. It’s a must-make for barbecue lovers of all kinds!
A Simple Spice Mix with Huge Flavor
The spices you’ll use are likely in your kitchen too. You’ll mix salt, sugar, cumin, gochugaru (a Korean chili pepper), black pepper, garlic powder, and five-spice powder for this dry rub ribs recipe. If you don’t have gochugaru, you can use paprika!
There are some dry rub mixes with dozens of ingredients in them, but not this one. The flavor profile here is slightly spicy (both chili and black pepper), warming (from the cumin and five-spice), and umami, with just a touch of sweetness.
It’s a nicely balanced profile that leans Asian, but these ribs fit right into a traditional BBQ meal spread, too.
The Best Dry Rub Ribs Are Nicely Marbled
The best results for these dry rub ribs will come from well-marbled slabs. Look for an even layer of meat too, one that isn’t too thin or too thick. I used St. Louis ribs because they’re flatter, so they crisp up evenly at the end. This cut of ribs is also fattier, so the end result is that your ribs will be super tender after the fat melts away.
If you can’t find St. Louis ribs, you can use baby back or spare ribs. They will come out delicious just the same. And while I’d love to say this recipe is good for meal prep, I can’t, because it is just too delicious – I have never been able to have any leftovers when I make these Chinese dry rub ribs. They go fast!
Make it a Feast with These Pairings
Since you’ll have two hours while the ribs are baking at low heat, this is a perfect recipe to make if you’re going to prepare some sides to go with the ribs. This will work great with any of the traditional BBQ sides you typically see (slaw, mac ‘n cheese, collards, etc.).
Here are a few Asian-inspired sides that will go perfectly with the ribs:
- The Best Chinese Coleslaw
- Quick Pickled Cucumbers and Cabbage
- Real Deal Sesame Noodles
- Stir-Fried Corn with Pine Nuts
- Sichuan Dry Fried Green Beans (干煸四季豆)
Chinese Dry Rub Ribs
Ingredients
- 1 rack (about 3 lbs / 1.4 kg) St Louis ribs (or baby back ribs)
Rub
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon cumin
- 1 tablespoon gochugaru (or paprika for less spicy)
- 1 tablespoon ground black pepper (or 1/2 tablespoon ground Sichuan peppercorns)
- 1/2 tablespoon garlic powder
- 1/2 teaspoon five spice powder
Instructions
- (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
- Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
- Place the marinated ribs on the rack. Cover with a large piece of foil that’s enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
- Bake covered for 2 hours.
- Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
- Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.
Nutrition
More Chinese-Inspired BBQ
- Chinese BBQ Ribs (Saucy Version)
- Char Siu BBQ Pork (叉烧肉)
- Grilled Lamb Skewers (羊肉串)
- Five Spice Grilled Chicken
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
These look amazing, Maggie, love the flavors!!
Thanks Matt! I love its flavor too, very appetizing!
I have still never made ribs at home! I don’t know why I’m so intimidated by them. Yours look fantastic and I love that you used five [email protected]
Hi Leah, thanks for stopping by! I totally understand the what you mean and I share the same feeling too. Cooking ribs require a lot of practice and experiments, and I feel so wasteful if I failed it.
Have a great day! 🙂
Just a question on the chili powder. Is it the chili powder normally used in Mexican cooking or Chile powder that is ground from Chile peppers (like ground cayenne pepper)?
Do you mean chili powder or chile powder (as in ground from Chile peppers lime ground cayenne pepper)?
Hi Meldy, I used chile powder in this recipe.
Thank you! Sorry for posting twice. I thought I messed up the first time and it didn’t go through so I posted a 2nd time. I will be making it this week.
No worries! Happy cooking Meldy 🙂
Love it, used your marinade but grilled it on a gas grill with low temperature (inspired by 3-2-1) method.. And I love your cookbook, already tried a lot of your recipes! E. G. La Zi Ji ❤️
I do not have a recipe for my favorite ribs, but always order them as an appetiser. Dry and ate cold. Could you tell me how to make these as I no longer live near this resturant.
Do you remember the name of the dish or the flavor? I have a sweet and sour rib recipe: http://omnivorescookbook.com/recipes/sweet-and-sour-pork-ribs
It’s an appetizer and usually served cold. Wonder if it’s the same one you’re looking for.
Hi there! Did you recently change this recipe? I remember it being a little bit different and I really enjoyed it!
Yes I did update the recipe! The old one was developed long time ago when I was living in China and had to cook with a toaster oven. I thought I’d retest it in a proper oven with a slightly refined method, because the old recipe never got many positive feedback. I’m glad to hear you like the old one! I hope you have a chance to try out the updated version too because I really like it 🙂
Ok great!! Excited to try this for BBQ tomorrow! Do you think it will work just as well wrapped in foil on the grill and finish it off out of the foil on direct flame?
Yes! I think it will work very well on a grill. Happy cooking and can’t wait to hear your feedback 🙂
Have you tried smoking the ribs?
I haven’t but I definitely think it will work and the taste will be great.
5 stars for flavor but mine were super tough after two hours baking. I had two racks St Louis ribs on one baking sheet so that may have made a difference. The broil step did a great job caramelizing the top. We’ll definitely use the dry rub again (I used smoked and Hungarian paprikas and Sichuan peppercorn) but probably cook them in the smoker next time. To get the leftovers tender I threw them in the pressure cooker for 10 minutes’ cook and now they will be used to make some great fried rice! Can’t wait to try this again with a little more time to cook!
These were great and easy. The 5 spice was well balanced against the other flavors. I have smoked ribs and cooked them in a crock pot. These were by far the most flavorful and least greasy.
I paired them with the Chinese coleslaw recipe. I modified the sauce by adding a teaspoon of chunky peanut butter to cut the sharpness of vinegar. Thank you for both recipes.
Update – I made the ribs in a slow cooker. I cooked them on slow for 7 hours with no liquid added to the pot. Great taste and falling off the bone tender. I did finish them on the grill. Love this recipe as it is tasty without being overpowered by the star anise flavor of the five spice powder.
Seriously the best Chinese five spice recipe flavor profile. I actually cooked these on my Traeger at 250. 2-hours smoked, one hour wrapped in foil, then turned up to high for the last 20-30 minutes.
Tender, juicy and delicious! I don’t know why this recipe isn’t 5 stars just for how tasty they are. Great recipe.
Seriously the best Chinese five spice recipe flavor profile. I actually cooked these on my Traeger at 250. 2-hours smoked, one hour wrapped in foil, then turned up to high for the last 20-30 minutes, uncovered, to finish them.
Tender, juicy and delicious! I don’t know why this recipe isn’t 5 stars just for how tasty they are. Great recipe.
So happy to hear you like this one! It’s one of my favorites 🙂