Rating: 4.5 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Recipe Summary

3 hrs
4 hrs 15 mins
7 hrs 25 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.

  • Stir Dijon mustard and vinegar together in a small bowl.

  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.

  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.

  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.

  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.

  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.

  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Chef's Notes:

Use a 3 1/2- to 4-pound rack of ribs. You can use a couple slabs of baby back ribs instead if you like.

If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad.

If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead, they will still come out really good.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt and pepper rub. The actual amount of rub consumed will vary.

Nutrition Facts

400 calories; protein 29.1g; carbohydrates 1.2g; fat 30.2g; cholesterol 120.2mg; sodium 1084.1mg. Full Nutrition