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
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes3
hours30
minutesThe 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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