Fall-Off-The-Bone Oven Baked Ribs
Whether you're planning a cozy weekend dinner, feeding a hungry crowd, or just treating yourself to something indulgent, these oven-baked ribs are always a hit.
Equipment
- Baking sheet or roasting pan
- Aluminum Foil
- Wire rack
- Mixing Bowl
- Pastry brush or spoon
- Sharp Knife or Kitchen Shears
Ingredients
For the Ribs:
- 2 racks of baby back ribs about 4–5 pounds total
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
For the Dry Rub:
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper optional, for heat
For the BBQ Sauce Glaze:
- 1 cup BBQ sauce store-bought or homemade
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
Step 1: Prep the Ribs
- Remove the membrane
- Flip the ribs bone-side up.
- Slide a butter knife under the thin silver skin (membrane) and gently loosen it.
- Grab it with a paper towel for grip, then peel it off in one piece.
- Pro Tip: Don’t skip this! Removing the membrane helps the seasoning absorb better and keeps the ribs tender, not chewy.
- Trim excess fat (if needed)
- Use a sharp knife or kitchen shears to cut off any thick chunks of fat on the meat side.
Step 2: Make the Dry Rub
- Mix the spices
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Stir until everything’s well blended and no clumps remain.
- Pro Tip: Make extra and store it in a jar—this rub works great on chicken and roasted veggies too.
Step 3: Season the Ribs
- Coat with oil and vinegar
- Place the ribs on a foil-lined baking sheet or in a roasting pan.
- Rub both sides with olive oil and a light splash of apple cider vinegar.
- Apply the dry rub generously
- Sprinkle the rub over both sides of the ribs.
- Use your hands to press it in so it sticks well.
- Let the seasoned ribs rest for 15–30 minutes (or cover and refrigerate for a few hours for deeper flavor).
Step 4: Wrap and Bake
- Wrap the ribs tightly in foil
- Place each rack meat-side up on a large piece of foil.
- Fold the foil into a sealed packet, leaving a bit of room for air to circulate.
- Place the foil-wrapped ribs back on the baking sheet or pan.
- Bake low and slow
- Preheat your oven to 300°F (150°C).
- Bake the ribs for 2.5 to 3 hours, until they’re fork-tender and the meat pulls away slightly from the bone ends.
- Pro Tip: Don’t peek too often! Opening the foil releases steam and slows down the tenderizing process.
Step 5: Glaze and Finish
- Make the BBQ glaze
- In a bowl, stir together the BBQ sauce, honey, Worcestershire, and Dijon mustard until smooth.
- Unwrap and brush with glaze
- Carefully remove the foil (watch out for hot steam!).
- Drain excess juices if there's a lot, then brush the top of the ribs with a thick layer of glaze.
- Broil or bake uncovered
- Turn the oven to broil (or increase temp to 425°F if you don’t want to broil).
- Broil for 5–8 minutes, just until the glaze bubbles and starts to caramelize.
- Watch closely—sugar burns fast under the broiler!
- Pro Tip: For ultra-sticky ribs, brush a second layer of glaze halfway through broiling.
Step 6: Slice and Serve
- Rest the ribs briefly
- Let the ribs rest for 5–10 minutes so the juices settle.
- Slice between the bones
- Use a sharp knife to cut between each rib.
- Serve warm with extra BBQ sauce on the side if you like things saucy!
Notes
Nutritional Value (approximate per serving):
- Calories: 450–600 kcal
- Protein: 40–50 grams
- Fat: 25–35 grams
- Carbohydrates: 10–20 grams
- Fiber: Less than 1 gram
- Sugars: 8–15 grams