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Why You’ll Love These Chili Lime Dry Rub Ribs
I have made lots of different kinds of ribs in my house, and these chili lime dry rub ribs are what gets requested the most from my family. This recipe is all about letting simple spices do the heavy lifting. Lime zest adds brightness, chili powder brings warmth, and slow oven baking guarantees juicy, fall-apart ribs every time.
I love the simplicity in these ribs: you don’t need a grill, it’s made with a simple dry rub, and on top of that, they are so flavorful with easy, clean ingredients
Ingredients You’ll Need
- Pork spare ribs: Baby back ribs will also work.
- Chili powder, paprika, garlic powder, and cayenne: For that bold flavor combo.
- Zest of 2 limes: The tangy lime flavor balances out the fattiness of the pork.
How to Make Oven-Baked Chili Lime Dry Rub Ribs
Step 1: Preheat oven to 300 degrees F. Rub avocado oil all over the spare ribs.
Step 2: Mix the rest of the ingredients in a small bowl.
Step 3: Sprinkle and press in the mixed rub all over the spare ribs so they are evenly coated.
Step 4: Place a roasting rack over a baking pan. Lay the spare ribs on the roasting rack and bake for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
Step 5: Cut spare ribs into sections before serving. You can serve with lime wedges and drizzle with lime juice before serving, if you want.
Tips for the Best Oven-Baked Ribs
- Want crispier ribs? Finish them under the broiler for 2–3 minutes, watching closely.
- Milder flavor: Reduce or omit the cayenne pepper.
- Extra smoky: Add ½ teaspoon smoked paprika to the dry rub or replace regular paprika in the recipe with the same amount of smoked paprika.
- Meal prep friendly: These ribs reheat beautifully and are great for leftovers.
Storage & Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a 300°F oven until heated through, or you can use the microwave.
More Delicious Pork Recipes
Egg Free
Instant Pot Whole30 Pulled Pork with Dry Rub (Paleo, Low Carb, Keto)
Egg Free
Easy Instant Pot Pork Tenderloin with Garlic Dijon Sauce
Main Dishes
Easy Gluten-Free Asian Pork Meatballs (No Breadcrumbs)
30 Minutes or Less
Better-Than-Takeout Eggplant Pork Stir Fry (Whole30)
Oven-Baked Chili Lime Dry Rub Ribs (Paleo & Whole30)
Ingredients
- 3 lb pork spare ribs, or baby back ribs
- 1 tbsp avocado oil, or your favorite cooking oil
- 1½ tbsp chili powder
- 1½ tsp paprika
- 1 tsp garlic powder, omit for low FODMAP
- 2 tsp sea salt
- 1/3 tsp ground black pepper
- 1/4 tsp cayenne
- Zest of 2 limes
Instructions
- Preheat oven to 300 degrees F. Rub avocado oil all over the spare ribs.3 lb pork spare ribs, 1 tbsp avocado oil
- Mix the rest of the ingredients in a small bowl.1½ tbsp chili powder, 1½ tsp paprika, 1 tsp garlic powder, 2 tsp sea salt, 1/3 tsp ground black pepper, 1/4 tsp cayenne, Zest of 2 limes
- Sprinkle and press in the mixed rub all over the spare ribs so they are evenly coated.
- Place a roasting rack over a baking pan. Lay the spare ribs on the roasting rack and bake for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
- Cut spare ribs into sections before serving. You can drizzle with some lime juice before serving, if you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my God! I made this tonight but I also did a lime garlic oregano marinade for 24 hours and then I cooked it uncovered in the oven with a chili lime seasoning that I created. As the author said it was crispy and tender on the inside I don’t know if I go back to eating ribs the old way ever again? Thank you
That sounds amazing!! Thanks so much for leaving a review!
Excited to try this, but I will be cooking mine in The Big Green Egg. Thanks for sharing the recipe!
If I wanted to cook them in the crockpot because I have to leave the house, would you add any liquid to them, or just cook with only the spice rub?
You shouldn’t have to add liquid, the ribs will make their own juice as they cook. Should be good after 8-10 hours on low, or for 4-5 hours on high. Not sure if it’ll yield a crispy crust in the slow cooker though, but worth a try!
Does it need to be covered with foil while cooking in the oven? Wouldn’t it be too dry after cooking for so long??
I never cover it and don’t find that it’s dry at all. I also like to avoid aluminum foil because they react so much in the heat, but that’s a personal choice.
I found this on Pinterest and it looks great. Have you made it with boneless pork ribs? If so, how did you adjust the bake time?
Hi there. I never tried this recipe with boneless ribs, but the cooking time should stay the same. Hope you try out the recipe!
Hi! I came looking for a rib recipe and yours was the first to come up on Pinterest! I think they look delicious and was excited to see you are an NTP! I’m in NPT training now and learning so much! I can’t wait to try this recipe!
Hi April, so glad you found me! Hope your NTP training is going well. It’s an amazing program, and I’m always happy to hear this community growing and knowing there are more of us out there helping others lead healthier happier lives. 🙂