This post may contain affiliate links. Please see our disclosure policy.
If you’re craving tender, flavorful pork ribs without the sugar-loaded sauces, these Ranch Pork Ribs with Dry Rub are about to be your new favorite. They’re savory, perfectly seasoned with a homemade ranch-inspired blend, and completely Whole30-friendly.
Why You’ll Love This Recipe
We are huge fans of ribs in my house, and it’s one of my kids’ favorite protein sources. When I need an easy dinner that takes minimal effort, these ranch pork ribs are my go-to.
These are Whole30-compliant, and made with homemade ranch seasoning that’s packed with flavor. The pork is coated with the seasoning generously, then oven baked to fall-off-the-bone perfection.
Ingredients You’ll Need
- Pork spare ribs: Spare ribs are meatier than baby back ribs, and I personally prefer them.
- Extra virgin olive oil: helps combine the ranch-style seasoning together and also keep the spices from burning in the oven
- Garlic: An essential component of ranch seasoning
- Juice and zest of lemon: gives a zesty tangy flavor
- Fresh parsley
- Dried chives:
- Onion powder
- Dried dill
- Salt & pepper
How to Make These Ranch Pork Ribs with Dry Rub
Step 1: Preheat the oven and line a baking sheet with parchment paper. Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.
Step 2: In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.
Step 3: Rub the spice paste on top of the ribs until they are evenly coated. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
Step 4: Cut spare ribs into sections. If you want crispier ribs, broil them for 4-5 minutes.
Step 5: Sprinkle with lemon juice before serving.
Pro Tip: Double the dry rub and save half in a jar—it’s perfect for chicken, potatoes, or even roasted veggies.
What to Serve with Ranch Ribs
These ribs are bold and herby, and these sides are pair with them perfectly:
- best ever cornbread
- crispy smashed potato salad
- air fryer baked sweet potato
- grilled zucchini
- simple coleslaw
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through, or pop into an air fryer or the microwave for a quick reheat.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Ranch Pork Ribs with Dry Rub (Whole30 Friendly)
Ingredients
- 2 lb pork spare ribs
- Sea salt, to taste
- 2 tbsp extra virgin olive oil
- 5 garlic cloves, minced
- Zest of 2 large or 3 small lemons
- 1/4 cup fresh chopped parsley leaves
- 1 tsp dried chives
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper, omit for AIP
- 1/2 tsp dried dill
- Juice from 1/4 lemon
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.2 lb pork spare ribs, Sea salt
- In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.2 tbsp extra virgin olive oil, 5 garlic cloves, Zest of 2 large or 3 small lemons, 1/4 cup fresh chopped parsley leaves, 1 tsp dried chives, 1 tsp onion powder, 1/2 tsp sea salt, 1/2 tsp ground black pepper, 1/2 tsp dried dill
- Rub the spice paste on top of the ribs until they are evenly coated. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
- Cut spare ribs into sections. If you want crispier ribs, broil them for 4-5 minutes.
- Sprinkle with lemon juice before serving.Juice from 1/4 lemon
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
?? Instead of mixing up all the dry/fresh herbs, can i just use powder ranch & olive oil? I already have ranch powder on hand and trying to use up what we already have. I am aware that fresh is always better but so is “free/already own”!
Thanks!
Yes, that’ll work!
These are easily the best ribs I’ve ever eaten… Every time I make them! And so easy!
Thanks so much for this recipe.
These were delicious! Everyone in my family (including three kids ages 2-6) loved them and couldn’t get enough! Very flavorful! Will be saving this as a new family favorite recipe!
I’m so glad Staci! Always the best compliment when it’s kid-approved.
It’s absolutely true, these ribs really are scrumptious, and super easy! I’ve made them several times and they always turn out great. Such a refreshing change from barbecue sauce, too. Thanks for posting this!
That makes me so happy! Thanks so much.
Hi Jean, we made these tonight and they were awesome! I was skeptical about the ranch flavor but to my surprise they tasted just like ranch. There was a very strong garlic smell while they were cooking and I thought I had done something wrong-nope! Perfect! And although the topping gets very dark, almost black, nothing tasted burnt. So, this is a must try, very easy recipe that is sure to satisfy cravings. Thank you for posting. We will be checking out your other recipes. Next up are the chili lime ribs.
Thank you!!!
Thanks so much! I’m so glad you enjoyed it. Hope you enjoy the chili lime ones – they are actually my favorite! 🙂
Hi Jean,
Thanks for the awesome recipes. I was just wondering if you had the nutritional information on these ribs like you do for your chili lime paleo pork ribs.
Thanks,
John
Hi John – I just updated it with the nutrition info. Hope that’s helpful! 🙂
Awesome! Thanks! I’m super excited to give it a try
Why do you call them “ranch” when there is no ranch seasoning or ranch dressing in your recipe???
There’s no ranch dressing. The season on the ribs themselves are ranch flavored!
Where is the ranch in the recipe and how much?
There’s no ranch dressing. The season on the ribs themselves are ranch flavored!