Easy Barbecue Ribs Recipe: Fall-Off-The-Bone Tender

Get ready for the ultimate backyard BBQ with our mouthwatering oven-baked ribs. These ribs are so tender, they’ll fall off the bone easily. Enjoying these juicy, flavorful ribs is a true delight that will impress your guests.

Whether you’re hosting a family event or just want a comforting meal, this recipe is perfect. It’s easy to follow and always delivers delicious barbecue ribs.

Key Takeaways

Achieve fall-off-the-bone tender ribs with a low and slow baking method at 275°F for 2½ to 3½ hours
Flavorful dry rub seasoning with ingredients like paprika, brown sugar, and cumin
Finish with a delectable BBQ sauce made with brown sugar and honey
Pair the ribs with classic side dishes for a complete and satisfying meal
Suitable for both casual backyard cookouts and family gatherings

Why These Oven-Baked Ribs Are Simply Irresistible

Many home cooks dream of making tender, fall-off-the-bone oven-baked ribs. This recipe shows how to get that perfect tender rib texture with little effort.

The Secret to Perfect Tenderness

The secret to these delicious oven-baked ribs is low and slow cooking. Bake the ribs at 275°F for 3 to 3.5 hours. This makes the meat tender and almost falls off the bone.

This long cooking time breaks down the connective tissues. It gives the ribs their signature fall-off-the-bone texture. This makes them irresistible.

What Makes This Recipe Special

This oven-baked ribs recipe is special because it’s simple and consistent. It’s easy to make restaurant-quality tender ribs at home. The dry rub and homemade barbecue sauce add a sweet and spicy flavor.

This flavor combination will make everyone want more. It’s a hit with family and guests.

Prep Time	Cook Time	Total Time	Servings
5 minutes	3 hours 5 minutes	3 hours 10 minutes	4

“These oven-baked ribs are the most tender and flavorful I’ve ever had. The low and slow cooking method is truly the secret to perfection.”

Choosing the Right Type of Ribs

Choosing the right type of ribs is key to a great barbecue. This recipe works well with baby back ribs, spare ribs, and St. Louis-style ribs.

Baby back ribs come from the loin and are tender. They are small, curved, and cook fast. They have a sweet flavor that many people love.

Spare ribs are from the belly and are bigger and meatier. They have a strong, savory taste. St. Louis-style ribs are spare ribs without the breastbone and cartilage, making them more uniform.

Rib Type	Source	Size	Flavor
Baby Back	Loin	Smaller, curved	Tender, sweet
Spare	Belly	Larger, flatter	Robust, savory
St. Louis-style	Belly (trimmed)	Uniform shape	Savory

When picking ribs, look for good fat marbling but not too much fat. Don’t choose “shiners” where you can see the bone. Use about one teaspoon of kosher salt per pound of meat.

Essential Equipment and Ingredients

To make the perfect barbecue ribs, you’ll need some key tools and ingredients. Let’s explore what you’ll need:

Kitchen Tools You’ll Need

Baking sheet or rimmed baking pan
Aluminum foil
Sharp knife for removing the membrane

Key Ingredients List

The main parts for this rib recipe are:

Rib ingredients: Pork ribs (like baby back, spare, or St. Louis-style), salt, and pepper
Dry rub: Paprika, black pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, and dry mustard

BBQ Sauce Options

To go with the tender ribs, you’ll need a tasty barbecue sauce. You can pick a store-bought one or make your own. Some favorites include:

Sweet and spicy BBQ sauce
Honey BBQ sauce
Brown sugar BBQ sauce

Whether you choose store-bought or homemade, the right BBQ sauce ingredients will give you the perfect flavor.

Tool	Purpose
Baking sheet	For baking the ribs
Aluminum foil	To create a tighter seal and prevent drying
Sharp knife	To remove the membrane from the back of the ribs

Preparing Your Ribs for Cooking

Getting your ribs ready is key to a delicious, tender barbecue. First, pick ribs with even meat and a light color. This makes them cook better.

Next, trim off any extra fat, silver skin, or loose meat. This lets the seasoning get into the meat and create a tasty crust. Also, remove the membrane on the rib bones. This thin layer stops the seasoning from reaching the meat and makes the ribs tough.

To season your ribs, mix a dry rub. Use 3 tablespoons of brown sugar, 1 1/2 tablespoons of salt, and 1 1/2 tablespoons of black pepper. Add 1 1/2 tablespoons of paprika and 1 teaspoon of garlic powder. Rub this mix on both sides of the ribs, about 1 tablespoon per pound.

After seasoning, put the ribs on a foil-lined baking sheet. Add 1/4 cup of liquid like beer or apple juice for each rack. Wrap the ribs tightly in foil to keep moisture and flavor in.

Now your ribs are prepped and ready for a tasty barbecue. Next, we’ll explore the perfect dry rub recipe and how to remove the membrane.

The Perfect Dry Rub Recipe

Starting with the perfect dry rub is key to amazing barbecue ribs. This spice mix gives ribs that tender, flavorful taste that ribs lovers adore. Let’s explore the ingredients and how to use them to make your rib dry rub a hit.

Spice Mixture Components

The best spice mixture for ribs has sweet, savory, and smoky flavors. Our favorite mix includes:

⅓ cup brown sugar
1 tablespoon paprika
1 tablespoon smoked paprika
1½ tablespoons chili powder
2 teaspoons garlic powder
1 tablespoon kosher salt

This mix of spices creates a rich flavor that will impress your guests.

Application Techniques

How you apply the rib dry rub is crucial. First, dry the ribs with paper towels. This helps the rub stick better. Then, sprinkle the spice mix all over the ribs, especially on the meaty side.

Use your fingers to rub the mix into the meat. This ensures it gets into every part of the ribs.

Let the ribs sit with the rub for at least an hour, or even overnight in the fridge. This lets the flavors blend and the rub work its magic. You’ll get the most tender, tasty ribs you’ve ever had.

For a perfect rib dry rub, find the right balance of sweet, savory, and smoky. Adjust the ingredients to match your taste and make your own special mix.

Removing the Membrane: Step-by-Step Guide

Getting your barbecue ribs just right begins with a key step – removing the rib membrane. This thin, papery layer on the back of the ribs can stop seasoning from getting in and make the meat tough. While some like to keep it, removing it can greatly improve your ribs’ texture and taste.

To remove the membrane, flip the ribs over so the meat side is down. Use a sharp knife, like a butter knife, to start under the membrane at one end. Then, use your fingers to pull the membrane off the bones. If it’s hard to remove, try using a paper towel for better grip. This whole process should only take 5-10 minutes, but it’s worth it for tender, fall-off-the-bone results.

Remember, removing the rib membrane is optional. The slow cooking in this recipe will still make your ribs tender. But, removing the membrane helps with texture and flavor, so it’s a good idea.

After removing the membrane, you can season your ribs with a tasty dry rub. This step helps the meat soak up all the spices, making a delicious crust. With the membrane gone, your ribs are now ready for the oven or grill.

Barbecue Ribs Recipe: The Main Method

To make the perfect oven-baked ribs recipe, you need to get the cooking right. Start by heating your oven to 275°F (135°C). Put the seasoned ribs on a foil-lined baking sheet and add some liquid like broth or beer.

Then, wrap the ribs tightly in aluminum foil. This seals in the moisture during the slow cooking. It’s key to keeping the ribs tender and flavorful.

Next, bake the ribs for 2½ to 3½ hours until they’re very tender. You can also bake them at 300°F (150°C) for about 3 hours. After they’re cooked, unwrap the foil carefully to let the liquid drain.

Finally, brush the ribs with your favorite barbecue sauce. You can either broil them for a few minutes to caramelize the sauce or grill them for a smoky flavor. This two-step process makes the ribs tender, juicy, and full of flavor.

“These ribs are so incredibly tender and flavorful, they melt in your mouth with every bite!”

Recipe Rating	Cooking Temperature	Cooking Time
4.49 out of 5 from 78 votes	Preheat Oven to 275ºF / 135ºC for initial cooking, and preheat Oven to 450ºF / 230ºC for finishing the ribs	Can vary between 2 to 6 hours for low and slow cooking, ensuring the ribs reach an internal temperature of 195°F (90°C) for tenderness

Low and Slow Baking Process

To get your slow-cooked ribs tender, keep the oven temperature steady. Use 275°F (or 300°F if you like) and bake for 2½ to 3½ hours. This depends on the ribs’ size and type.

Temperature Control Tips

Don’t open the oven door too often. It can mess up the temperature and make cooking longer. Use a meat thermometer to check if the ribs are at 165-170°F for tenderness.

Timing Guidelines

Baby Back Ribs (2-3 lb rack): 2½-3 hours
Spare Ribs (3-4 lb rack): 3-3½ hours
St. Louis-Style Ribs (2-3 lb rack): 2½-3 hours

For multiple racks, the cooking time stays the same. To see if they’re done, pull the meat with a fork after the first baking time. If it’s still tough, bake for another 30 minutes until it’s tender.

Rib Type	Rack Size	Cooking Time	Servings
Baby Back Ribs	2-3 lb	2½-3 hours	2-3
Spare Ribs	3-4 lb	3-3½ hours	3-4
St. Louis-Style Ribs	2-3 lb	2½-3 hours	2-3

For tender slow-cooked ribs, keep the oven at the right temperature and watch the time. Follow these tips for delicious barbecue ribs that are almost too tender to hold.

Creating Your Signature BBQ Sauce

Take your homemade BBQ sauce and rib sauce recipe to the next level. Create a custom blend that matches your oven-baked ribs perfectly. The key is finding the right mix of sweet, savory, and smoky flavors.

Begin by mixing 1/2 cup of brown sugar-based BBQ sauce with 2-3 tablespoons of honey. This combo will give you a caramelized glaze. It keeps your ribs moist and full of flavor. Try adding a smoky-sweet chipotle-rhubarb BBQ sauce for a unique twist.

Experiment with bases like ketchup, tomato sauce, or mustard. Add apple cider vinegar, brown sugar, hot sauce, and spices to enhance the taste. The options are endless, so let your creativity shine and find the perfect blend.

Quality ingredients are crucial for a great homemade BBQ sauce. Let the flavors mix slowly by simmering them. With some trial and error, you’ll find the rib sauce recipe everyone will love.

“The secret to exceptional barbecue is in the sauce. It’s where you can truly make your mark and craft a flavor that’s uniquely your own.” – Butcher BBQ, two-time World BBQ Champion

Finishing Touches: Glazing and Broiling

Once your ribs are tender, it’s time for the final touches. The secret is in glazing and broiling. These techniques turn your ribs into a sticky, caramelized delight.

Caramelization Techniques

Brush your ribs with barbecue sauce after slow-cooking. For a perfect finish, broil them 6-7 inches from the flame for 3-5 minutes. Watch closely to avoid burning. Or, grill them for a few minutes on each side, brushing with sauce and turning as needed.

The secret to a great glazed rib is balance. You want sweet, sticky sauce and charred edges. By mastering broiling ribs, you’ll make your slow-cooked ribs a showstopper. They’ll have a glaze so good, everyone will want more.

How to Tell When Ribs Are Done

Finding the perfect doneness for ribs can be a challenge. But, there are a few surefire ways to check. The best method is to use a precision thermometer to see the ribs’ internal temperature. They’re done when it hits 195°F to 203°F.

Another method is the “tender ribs test.” Just insert a fork between the bones. If it slides in easily, the ribs are ready. If not, they need more cooking time.

You can also check by lifting the rack. Cooked ribs will bend easily. If it’s stiff, they’re not done yet. If it doesn’t bend, cook them for another 30 minutes before checking again.

Cooking times can change based on many factors. The thickness of the ribs, the cooking method, and altitude all play a part. Thicker ribs like St. Louis-style take 5-7 hours. Baby back ribs need 3-5 hours. Keep an eye on them and test often for that perfect tender rib doneness.

Rib Type	Cooking Time	Internal Temperature
St. Louis-style Ribs	5-7 hours	195°F – 203°F
Baby Back Ribs	3-5 hours	195°F – 203°F

By combining temperature checks and the tender ribs test, you’ll know when your ribs are perfectly cooked. They’ll be so tender, they’ll almost melt in your mouth.

Storage and Reheating Tips

After enjoying your delicious barbecue ribs, it’s crucial to store leftovers right. This keeps their flavor and texture perfect. Use airtight containers or vacuum-sealed bags to keep ribs juicy and tender.

Proper Storage Methods

Cooked ribs can stay fresh in the fridge for 3 to 4 days. Use airtight containers or vacuum-sealed bags. For longer storage, freeze ribs for 6 to 12 months in vacuum-sealed bags. Always chill ribs below 40°F quickly to stop bacteria growth.

Reheating Without Drying

Ready to enjoy your ribs again? There are ways to reheat them without drying. For vacuum-sealed ribs, boil them in water for 20-30 minutes or oven, grill, or smoker at 275°F for 30-60 minutes. Ribs in foil pans or zip-top bags can also be reheated in the oven, grill, or smoker at 275°F for 30-60 minutes.

Remember to check the ribs’ internal temperature. It should reach at least 145°F to kill bacteria, as the USDA advises.

FAQ

What is the secret to perfect tenderness in this rib recipe?

The secret is baking at 275°F for 2½ to 3½ hours. This low and slow method makes the ribs tender.

What makes this rib recipe special?

It’s easy to make and needs little time. The dry rub and BBQ sauce mix creates a sweet and spicy flavor. This makes the ribs fall-off-the-bone tender.

What types of ribs can this recipe be used with?

You can use baby back, spare ribs, country-style, and St. Louis-style ribs. Baby back ribs are smaller and more tender. Spare ribs and St. Louis-style ribs are bigger and have more fat for flavor.

What essential equipment and key ingredients are needed for this rib recipe?

You’ll need a baking sheet, aluminum foil, and a knife for the membrane. The ingredients are pork ribs, salt, pepper, and BBQ sauce. The dry rub includes paprika, black pepper, brown sugar, and spices.

How do you prepare the ribs before cooking?

Remove the membrane if you want. Season with salt, pepper, or a dry rub. Place ribs on a foil-lined baking sheet, add liquid, and wrap tightly.

What is the perfect dry rub recipe for this rib dish?

The perfect dry rub has paprika, black pepper, brown sugar, and spices. Rub it generously on both sides of the ribs, focusing on the meaty side.

How do you remove the membrane from the ribs?

Flip the ribs meat-side down. Use a knife to start peeling the membrane. If it’s slippery, use a towel. Removing the membrane is optional.

What is the cooking process for these oven-baked ribs?

Preheat the oven to 275°F. Season the ribs, add liquid, and wrap in foil. Bake for 2½ to 3½ hours. Then, brush with BBQ sauce and broil or grill for caramelization.

How do you ensure the ribs are cooked to the perfect tenderness?

Keep the oven at 275°F. Cook for 2½ to 3½ hours. Check tenderness by pulling the meat with a fork. If it’s still tough, cook for another 30 minutes.

How can you create a signature BBQ sauce for these ribs?

Mix brown sugar BBQ sauce with honey for a unique flavor. Try adding apple cider vinegar and spices to create your perfect BBQ sauce.

How do you finish the ribs with a delicious caramelized glaze?

Brush ribs with BBQ sauce after cooking. Broil or grill for a few minutes to caramelize the sauce. This adds a sticky glaze.

How do you know when the ribs are perfectly tender and done?

Ribs are done when the meat pulls away from the bone. The internal temperature should be 190°F to 205°F. If it’s still tough, cook for another 30 minutes.

How should you store and reheat the cooked ribs?

Store ribs in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat by wrapping in foil and baking at 275°F for 20-30 minutes. Add BBQ sauce and briefly broil or grill for caramelization.