This oven-baked ribs recipe is truly the best and easiest way to make incredibly tender, fall-off-the-bone ribs right in your kitchen. The secret is in the low and slow baking method, allowing the ribs to become perfectly tender with minimal effort. Forget complicated techniques – baking ribs in the oven is straightforward, and most of the cooking time is hands-off, letting you relax while your ribs transform into a delicious, melt-in-your-mouth meal.
Alt text: Video preview of oven-baked ribs recipe, showing juicy, saucy ribs ready to serve.
My family absolutely loves this oven-baked ribs recipe, and I’m confident yours will too. It’s become our go-to method for guaranteed tender ribs every single time. We’re talking ribs so tender, the meat practically falls off the bone with just a gentle nudge! For this recipe, we bake the ribs at a consistent 275°F (135°C) for two to three hours. This simple technique is the key to achieving consistently tender and delicious ribs. I even use this same reliable method when I’m making my Asian sticky ribs with a flavorful hoisin glaze, proving its versatility.
Alt text: Close-up shot of tender oven-baked ribs, showcasing juicy meat pulling away from the bone, drizzled with BBQ sauce.
Key Ingredients for Perfect Oven-Baked Ribs
Let’s break down the essential ingredients you’ll need to create these mouthwatering oven-baked ribs.
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Pork Ribs: For this recipe, I prefer using baby back ribs because they are lean and tender. However, don’t feel limited to just baby backs! You can also use other types of ribs like spare ribs, country-style ribs, or St. Louis-style ribs. While the cooking time should be generally similar, it’s always a good idea to keep an eye on them as they bake, as different cuts might cook slightly faster or slower.
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Simple Seasoning: Sometimes, less is more! For these oven-baked ribs, a generous seasoning of salt and freshly ground black pepper is truly all you need to enhance the natural pork flavor. However, feel free to personalize your ribs with your favorite BBQ spice rub or even seasoned salt for an extra layer of flavor. Experiment and find what you love best!
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Delicious BBQ Sauce: BBQ sauce is the perfect finishing touch for ribs. I love to make my own sweet and spicy BBQ sauce from scratch (recipe detailed below!), which allows me to control the flavors and spice level. But, if you’re short on time or have a favorite store-bought sauce, that works just as well! Use your preferred homemade or store-bought BBQ sauce for these ribs. We also use a similar sauce for our popular BBQ chicken wings, and I’m also a big fan of this sweet and tangy BBQ sauce if you want to try different variations.
Step-by-Step Guide: How to Cook Ribs in the Oven for Maximum Tenderness
My method for cooking oven-baked ribs is inspired by Steamy Kitchen’s approach, which I learned how to make oven-baked ribs from, and it has become my foolproof technique ever since. These baked ribs are surprisingly easy to prepare. The key ingredient here is patience – allowing ample time for the low and slow baking process.
For the absolute most tender ribs that truly fall off the bone, removing the thin membrane from the back of the ribs is a crucial step. This membrane can become tough and chewy when cooked, which isn’t ideal when you’re aiming for ultimate tenderness.
Alt text: Step-by-step photo demonstrating how to remove the membrane from pork ribs, using a knife and fingers to peel it away.
Sometimes, your butcher might have already taken care of removing the membrane for you, which is a bonus! But if it’s still there, don’t worry, it’s easy to remove yourself. Here’s how: place the ribs meat-side down. Gently slide a butter knife under the membrane, starting at one end of the rack. Once you’ve lifted a section, use your fingers to grip the membrane and peel it away from the bones. If the membrane is proving slippery, using a clean kitchen towel or paper towel to get a better grip can be helpful to pull it off in one piece.
Once the membrane is removed (or if it was already gone), the next step is to generously season both sides of the ribs. I use a simple yet effective combination of salt and pepper. Don’t be shy with the seasoning – it really enhances the flavor of the pork during the long baking time. After seasoning, wrap the ribs tightly in heavy-duty aluminum foil. Ensure they are completely sealed to trap in the moisture and allow the ribs to steam and tenderize as they bake. Then, bake the wrapped ribs in a preheated oven at 275°F (135°C) for 2 ½ to 3 ½ hours, or until they reach that perfect fall-off-the-bone tenderness.
Alt text: Image showing BBQ sauce being generously brushed onto oven-baked ribs, preparing them for broiling or grilling.
Finally, in the last few minutes before serving, the magic happens! Carefully open the foil packet, and generously slather the baked ribs with your favorite barbecue sauce. To get that delicious caramelized, slightly sticky exterior, you can broil the sauced ribs in the oven for a few minutes, or finish them on a grill. Keep a close eye on them under the broiler or on the grill to prevent the sauce from burning. And that’s all there is to it! Prepare to enjoy some of the most delicious and tender ribs you’ve ever made right from your oven!
Tips for Storing and Reheating Your Oven-Baked Ribs
Got leftovers? These oven-baked ribs store and reheat beautifully, making them perfect for meal prepping or enjoying the next day.
Storing Baked Ribs: Allow the cooked ribs to cool down to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 4 days. For longer storage, you can freeze the ribs for up to 3 months. To prevent freezer burn, I recommend double wrapping them tightly in freezer-safe wrap or foil before freezing. When you’re ready to enjoy them, thaw the frozen ribs overnight in the refrigerator for best results.
Reheating Ribs: To reheat the ribs and bring them back to their juicy glory, the oven is your best bet. Wrap the ribs in foil to retain moisture and place them in a preheated 275°F (135°C) oven for approximately 20 to 30 minutes, or until heated through. Alternatively, you can reheat them on a grill over medium heat, which will add a nice smoky flavor. Just before serving, brush the warmed ribs with fresh BBQ sauce. You can also broil or grill them again for a minute or two after adding the sauce to re-caramelize it, just like when they were freshly cooked.
What to Serve with Oven-Baked Ribs: Perfect Side Dish Pairings
These oven-baked ribs are a hearty main course that pairs wonderfully with a variety of side dishes. Here are some of my favorite classic and creative sides to complete your rib feast:
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Classic BBQ Sides: You can’t go wrong with traditional BBQ sides! Potato salad, creamy coleslaw, and warm, buttery cornbread are always crowd-pleasers and complement the richness of the ribs perfectly.
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Potato Perfection: Potatoes are another fantastic side for ribs. Crispy roasted potatoes offer a satisfying texture contrast, while creamy mashed potatoes provide a comforting and classic pairing. For a touch of sweetness and a nutritional boost, try mashed sweet potatoes as a delicious twist.
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Pasta Salads: Pasta salad is a refreshing and flavorful side dish that balances the richness of the ribs. A veggie-packed pasta salad adds freshness and lightness, while a classic macaroni salad offers creamy comfort. Both options are excellent choices.
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Fresh Green Salads: To balance out the heartiness of the ribs, a big, fresh salad is always a welcome addition. Simply toss your favorite salad greens together with your choice of vegetables and a flavorful homemade dressing. For dressings, I highly recommend our tangy honey mustard dressing, rich and creamy blue cheese dressing, or my personal favorite, homemade ranch dressing.
Explore More Delicious Pork Recipes
Looking for more ways to enjoy pork? We have a wide variety of pork recipes for you to explore! Try our juicy skillet pork chops for a quick weeknight meal, or these equally delicious oven-baked pork chops. For a flavorful roast, I highly recommend this pork tenderloin recipe roasted on a bed of sweet apples and onions. And for a super fast and easy meal, you can’t beat our easy ground pork tacos – they are ready in minutes!
Alt text: Mouthwatering image of fall-off-the-bone oven-baked ribs, showcasing tender meat and rich BBQ sauce.
Easy Fall Off the Bone Oven Baked Ribs Recipe
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 20 mins
Baking low and slow is the key to achieving fall-off-the-bone tenderness in these oven-baked ribs. We finish them with a flavorful sweet and spicy BBQ sauce, but feel free to use your favorite. Removing the thin membrane from the back of the ribs is essential for the most tender results.
Makes 4 Servings
Watch Us Make the Recipe
[Video embed here – if possible in markdown]
Ingredients
For the Ribs:
- 2 to 2 ½ pounds baby back pork ribs
- Salt and freshly ground black pepper
For the Homemade BBQ Sauce:
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup (use a thicker variety without high fructose corn syrup for best results)
- 1 tablespoon hot chili sauce like Sriracha (or your favorite)
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper, to taste
Directions
Bake the Ribs:
- Preheat the oven to 275°F (135°C). Prepare a large roasting pan or rimmed baking sheet, and aluminum foil.
- If necessary, remove the thin membrane from the back of the ribs (see tips section for instructions).
- Season both sides of the ribs generously with salt and pepper. If using a spice rub, apply it evenly over the ribs.
- Place the ribs, meat-side up, in the prepared roasting pan. Cut the rack in half if needed to fit. Cover the pan tightly with aluminum foil, ensuring a good seal.
- Bake for 2 ½ to 3 ½ hours, or until the meat is extremely tender and easily pulls away from the bone. Check for doneness after 2 hours. To test, pierce with a knife – there should be very little resistance. You can also gently bend the ribs; if the meat looks like it’s pulling away, they are ready.
Make Homemade BBQ Sauce (while ribs are baking):
- Heat olive oil in a saucepan over medium heat. Add diced onions and sauté until softened and translucent, about 5 to 8 minutes.
- Stir in ground cumin and cook for an additional 30 seconds, until fragrant.
- Add ketchup, hot chili sauce, brown sugar, and apple cider vinegar to the saucepan. Stir to combine well, season with salt and pepper to taste, and cook for 2 minutes, allowing the sauce to slightly thicken. Set aside.
To Finish:
- Remove the baked ribs from the oven and discard the aluminum foil.
- Generously brush both sides of the ribs with the prepared barbecue sauce.
- (Optional) For caramelized sauce, move an oven rack to the top position. Turn the broiler to high and broil the ribs for 3 to 4 minutes, watching closely to prevent burning. Alternatively, grill the sauced ribs for a few minutes per side.
- Serve immediately and enjoy!
Adam and Joanne’s Recipe Tips
- Rib Types: While baby back ribs are recommended, spare ribs, country-style, or St. Louis-style ribs can also be used. Cooking time should be similar, but monitor for tenderness.
- Removing the Membrane: Place ribs meat-side down. Locate the membrane, use a knife to lift an edge, and pull it off using your fingers or a kitchen towel for grip.
- Cooking Multiple Racks: Cooking time remains similar for multiple racks. Wrap each rack tightly in foil and place them on a large baking sheet.
- Ketchup Choice: Use thicker ketchups without high fructose corn syrup for the best BBQ sauce flavor and consistency. Organic or natural options like Hunt’s 100% Natural or Heinz Simply are good choices.
- Recipe Inspiration: This recipe is an adapted version of a similar recipe we shared when we were contributors to Betty Crocker.
Nutrition Information
Serving Size: 1/2 rack / Calories: 433 / Protein: 26 g / Carbohydrate: 13 g / Dietary Fiber: 0 g / Total Sugars: 11 g / Total Fat: 30 g / Saturated Fat: 10 g / Cholesterol: 107 mg / Sodium: 694 mg
AUTHOR: Adam Gallagher
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