Dry Rub Baby Back Ribs

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These ribs came out great with a few modifications. For the rub - #1 doubled the recipe for 1 rack of baby back ribs, #2 added 2 tsp of roasted granulated garlic & 1 tsp of onion powder #3 swapped out 1/2 of the black pepper for white pepper. #4 after rubbing the ribs I let them rest overnight in a zip lock back. When it came to the roasting, I had read in some other reviews that the ribs came out extremely crusty. To prevent this I wrapped them in heavy duty aluminum foil and roasted @325* for 90 min, then opened pouch and roasted for another hour, maybe hour 15 min. This was enough to form a nice crust without it getting to heavy. Didnt need any sauce, and I did not find the orange flavor over powering.

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Fabulous dry rub. I wrapped them in heavy duty foil overnight then baked them - in the foil- and grilled as directed. Used my own BBQ sauce, but I'll try this next time. Awesome recipe! Everyone loved them.

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Tasty and finger licking good.

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Delicious and and so easy, fall off the bone and yet tender. My guests were amazed! I didn't use the orange zest. I rubbed in 1 1/2 portions of the rub and left to marinate for 14 hours.. then slow baked on a rack in the oven at 280 degrees for 3 hours, then turned down to 250 for 2 hours and then down to 200 to keep warm.

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I have made this recipe at least three times and every time it has been excellent. My family agrees! I usually cook ribs outside on the grill, so I was a a bit skeptical, but I would highly recommend this easy, great tasting dry rub. I used baby back ribs, but changed the temperature to 300-325 F for about 2.5 hrs. The meat is moist and pulls away from the bone. Yummy!

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Everyone loved my ribs and wanted the recipe. Thanks Bobby, you never let me down. Patty in Vancouver, WA

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I love this recipe and have used it several times. My sister and I went to TGIFridays and got their ribs and were disappointed after having had them with this dry rub. Instead of using fresh orange zest, I used some dried zest I had in my cabinet and it didn't have an overwhelming orange flavor. The first time I made this the outside was a bit crunchy so the next time, I covered the ribs with aluminum foil for an hour, then took it off for the last half hour. This kept everything tender with a slightly crunchy exterior - tasty!

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The recipe looked delicious on TV but followed it exactly and slow roasted it over a grill and they looked delicious....until we bit into them. There was no flavor at all except for the orange flavor, which in my opinion, does not mix well with ribs. Even though it wasn't even much zest, that was all we could taste. Next time, I'm going to omit the orange zest and add seasoning salt instead.

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I followed the directions and cooked the ribs in the oven for one hour. They were dry and almost burned. I guess the baby back ribs from Niman Ranch didn't have enough of pork fat on them.

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Followed recipe exactly. Ribs turned out tender inside but had a tough crust. Perhaps I should have taken them out earlier than 1 1/2 hours? Also, my husband did not like the pronounced orange flavor. Maybe I let the ribs rest too long - about 17 hours.