`Olive Oil Wet Rubbed Ribs - Olive Oil Times
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Olive Oil Wet Rubbed Ribs

These low-slow baked ribs are fall-off-the-bone tender and infused with all those inspiring BBQ flavors, without having to fire up the grill or smoker.
Plate of cooked pork ribs with a side of sauce and garnished with herbs. - Olive Oil Times
Olive Oil Wet Rubbed Ribs
By Patterson Watkins
Aug. 29, 2022 18:54 UTC

These low, slow-baked ribs are fall-off-the-bone ten­der and infused with all those inspir­ing BBQ fla­vors (with­out hav­ing to fire up the grill or smoker).

Wet rubs are, essen­tially, just dry rubs with liq­uid added. They are thicker, more paste-like, than a mari­nade and the per­fect fla­vor enhancer for lower and slower cooked meats. Using olive oil as the liq­uid com­po­nent for wet rubs not only aids in that infu­sion of fla­vor but also helps glaze and sear the ribs, cre­at­ing this almost caramelized crust.

Olive Oil Wet Rubbed Ribs

Olive Oil Wet Rubbed Ribs

4from11votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

3

hours 

30

min­utes

The dry ingre­di­ents for the rub can be com­bined sev­eral days, weeks almost, in advance. When you’re ready to bake the ribs, add the vine­gar and olive oil to the prepped-ahead dry ingre­di­ents. You can also mar­i­nate the ribs in the wet rub for a day or two before bak­ing, this will cer­tainly infuse even more fla­vor into the ribs.

Ingredients

  • Wet Rub:

  • 1/2cupdark brown sugar

  • 2table­spoonspaprika

  • 1table­spoonsmoked paprika

  • 1tablep­soonblack pep­per

  • 1table­spoonsalt

  • 1tablep­soongar­lic pow­der

  • 1tablep­soononion pow­der

  • 1tea­spoonmus­tard seeds

  • 1/2tea­spooncayenne pep­per

  • 1 tablep­soonapple cider vine­gar

  • 2lbslab of baby back ribs

  • 1/2cupmild to medium inten­sity extra vir­gin olive oil

Directions

  • Preheat oven to 250°F and line a large bak­ing sheet with 2 lay­ers of alu­minum foil.
  • Place brown sugar, paprika, smoked paprika, black pep­per, salt, gar­lic pow­der, onion pow­der, mus­tard seeds, cayenne pep­per, apple cider vine­gar, and olive oil in a medium bowl, whisk until com­bined into a thick paste.
  • Remove any con­nec­tive tis­sue or mem­brane cov­er­ing the back of the ribs and trans­fer to the pre­pared bak­ing sheet. Coat the ribs with the wet rub, on both sides, and loosely cover and wrap in one layer of the alu­minum foil.
  • Place in the oven and bake for 2 1/2 – 3 1/2 hours or until fork-ten­der (check the ribs at around the 2‑hour mark for done­ness). 
  • Increase the oven tem­per­a­ture to 400°F, remove the foil cov­er­ing, and return the ribs to the oven. Continue to bake for 10 – 12 min­utes or until the ribs have browned and caramelized slightly. 
  • Remove from the oven and set aside to rest for 10 min­utes before slic­ing. Pour the pan drip­pings into a bowl and serve along­side the ribs for dip­ping. 

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