`Olive Oil Wet Rubbed Ribs - Olive Oil Times
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enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語slSlovenščinazh-tw简体中文nlNederlands

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.
Olive Oil Wet Rubbed Ribs
Aug. 29, 2022
Patterson Watkins

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.

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Olive Oil Wet Rubbed Ribs

5from2votes
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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