• Preheat Your Oven
• Set your oven to 300°F (150°C). This low and slow approach ensures the ribs stay juicy and become melt-in-your-mouth tender.

Prep the Ribs

• Pat the turkey ribs dry with paper towels. Removing excess moisture helps the seasoning stick and encourages a beautiful crust to form as they cook.

Make the Dry Rub

• In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, pepper, cayenne (if using), and brown sugar. This blend gives the ribs a savory-sweet balance with just the right amount of kick.

Season the Ribs

• Drizzle olive oil over the ribs, rubbing it in with your hands to coat evenly. Then sprinkle the dry rub all over, pressing it gently into the meat so every bite is full of flavor.

Arrange in the Baking Dish

• Place the ribs in a baking dish or on a sheet pan lined with foil. If you have a wire rack, use it to lift the ribs slightly—this helps them cook more evenly.

Add Moisture and Cover

• Pour the water or broth into the bottom of the pan to create steam during baking. Cover the dish tightly with aluminum foil. This traps the moisture and keeps the ribs from drying out.

Bake Low and Slow

• Bake for 2 to 2½ hours, depending on the thickness of your ribs. You’ll know they’re ready when the meat is tender and pulls away from the bone with little effort.

Optional Finish: Broil or Sauce

• If you like a bit of char or want to add barbecue sauce, remove the foil and brush the ribs with your sauce of choice. Broil for 3–5 minutes, keeping a close eye to avoid burning.

Rest Before Serving

• Let the ribs rest for 5–10 minutes after removing them from the oven. This helps the juices redistribute, making every bite more flavorful.