Easy, Fall-Off-The-Bone Oven Baked Ribs Recipe

Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. Jump to the full Fall-Off-The-Bone Oven Baked Ribs Recipe now or read on to see our tips.

Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true.

Oven Baked Ribs Recipe with VideoBaking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing waiting while the ribs bake.

Bacon Bourbon Oven Baked RibsYou May Also Like our recipe for Tender Bacon Bourbon Oven Baked Ribs. We bake the ribs in the oven just like these sweet and spicy ribs, but swap the sauce for our homemade bacon-bourbon barbecue sauce.

Secrets for How to Make Tender Ribs in the Oven

We learned how to make oven baked ribs from Steamy Kitchen and have never looked back! So we suggest you prep the ribs, pick out a favorite movie, open a beer and relax until done. We shared this secret for how to bake ribs with Betty Crocker a while back and just had to share with you, too!

Warning:  This oven baked ribs recipe requires lots of napkins!

These baked ribs are so easy — all you need is a little time.  We bake the ribs before adding any sauce, once baked you can brush on your favorite barbecue sauce  or make our sweet and spicy sauce.

For the most tender ribs, we like to remove the thin membrane covering the rack. It can be a bit tough when cooked and since we really love ribs that literally fall of the bone, the membrane has to go. If you prefer that your ribs stay a bit more intact, leave it on — the ribs will still be extremely tender.

To remove it, use a butter knife to gently slide under the membrane then using your fingers pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.

How to Bake Ribs - Fall Off the Bone Baked Ribs

Then, all you need to do is season both sides with salt and pepper and cover with aluminum foil. Slide the ribs into the oven for and bake for 3 to 4 hours.

Simple, right?

Sweet and Spicy Barbecue Sauce

You could use any bbq sauce you like, but for us, we like to cook up this quick sauce — it only takes a few minutes.

You’ll need a medium saucepan over medium heat. Add the onions and cook until soft and translucent. Add the cumin for smokiness and stir; this just toasts the spice a bit to bring out flavor. Next, add the ketchup, sriracha, brown sugar and apple cider vinegar for a slight tang. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish baking.

You could always make a double batch of the sauce and serve with chicken, on a burger or as a dip for fries. In fact, we make a similar sauce to coat our Brown Sugar Barbecue Wings Recipe.

Another option is our Homemade Bacon Bourbon Barbecue Sauce Recipe (it’s decadent and delicious!)

How to Bake Ribs - Fall Off the Bone Baked Ribs

Now, you just have to wait for the ribs to finish. We admit, this is the hard part — we are not the most patient individuals, but trust us, it’s worth it!

How to Bake Ribs - Fall Off the Bone Baked RibsRemove the ribs from the oven, discard the aluminum foil and generously brush with sauce on both sides.

Then, for an added touch, caramelize the sauce just slightly by sliding the oven baked ribs under the broiler for a few minutes.

How to Bake Ribs - Fall Off the Bone Baked RibsRecipe updated, originally posted September 2011. Since posting this in 2011, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 20 reviews
Easy, Fall-Off-The-Bone Oven Baked Ribs
 
Prep time
Cook time
Total time
 
Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but you could use whatever you like.
Created By:
Yield: Serves 2 to 3 people
You Will Need
Oven Baked Ribs
  • 2 to 2 1/2 lb baby back pork ribs
  • Salt and black pepper
Sweet and Spicy Barbecue Sauce
  • 1 tablespoon olive oil
  • 1/4 cup finely diced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 cup ketchup, try our homemade ketchup recipe
  • 1 tablespoon hot chili sauce (suggestion Sriracha)
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • salt and ground pepper to season
Directions
Prepare Ribs
  1. Heat oven to 275° F (135° C).
  2. Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
  3. Season both sides of the ribs with salt and pepper then place into a large roasting pan. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover with two sheets of aluminum foil.
  4. Roast for 3 1/2 to 4 hours, until the meat falls easily from the bones.
Sweet and Spicy Barbecue Sauce
  1. To make the sweet and spicy sauce, heat a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  2. Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbeque sauce.
  3. Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbeque sauce begins to caramelize.
  4. Serve and Enjoy.

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63 comments… Leave a Comment
  • susan July 8, 2016, 1:51 pm

    Do you bake the ribs with the meat side up or down?

    Reply
    • Joanne July 8, 2016, 2:44 pm

      Hi Susan, We usually have the meat facing up, although, I am not sure this makes much of a difference.

      Reply
  • Sherry July 6, 2016, 11:14 am

    I made these for the 4th and they turned out perfect! I hate having dinner parties because I get stressed out about how the food will turn out. I followed the instructions about removing the membrane which I’ve never done before with ribs. I was lazy so I used Sweet Baby Rays sauce and they were a hit. I had 4 racks for 6 adults and 4 kids and we had some leftover.

    Reply
  • Shirley Wainscott June 26, 2016, 4:42 pm

    Cooking for a crowd. How many ribs should I buy? Figuring 3-4 ribs a person? I’m thinking country style ribs, have more meat. Maybe 15-20 people?

    Reply
    • Joanne June 30, 2016, 1:26 pm

      I’d assume that 7 to 10 racks would do it.

      Reply
  • Thibault June 26, 2016, 11:49 am

    Just tried this recipe yesterday, and it was delicious.
    I usually don’t cover my ribs enough and they end up dry, but not this time !
    The sauce is also a keeper (even though I added a bit of Worcestershire sauce and onion powder to it).

    I especially love how easy it is to start the recipe since there’s no dry rub.
    Removing the membrane can be a bit challenging but I’ll get better over time.

    Reply
  • Rachel June 9, 2016, 9:49 am

    Can you please guide me with cooking times. I need to serve these on a Sunday night, but will only be coming home really late and won’t have more than an hour to reheat. I want to cook these either today (*Thursday) or Friday partially, refrigerate right before I go away for the weekend and then reheat before our party Sunday night. Does it make sense to cook the ribs for a bit less time?and finish the cooking process Sunday evening? Or do you have another suggestion? Thanks

    Reply
    • Joanne June 9, 2016, 1:32 pm

      Hi Rachel, You could get the cooking out of the way on Thursday/Friday. Wrap the cooked ribs in foil and chill. Then simply reheat in the oven (or on the grill) the day of your party.

      Reply
  • Jim May 31, 2016, 6:44 am

    Easy and fall off the bone were both understatement. These were terrific!!! I hate having to knaw on ribs to get any meat from them. Half of the meat usually ends up in the garbage along with the bones. It a waste. Thanks for a great recipe!!!

    Reply
  • Sharon May 5, 2016, 2:56 pm

    These were just fine. I’m not really a fan of ribs just falling off the bone and ending up with a pile of loose meat, so I started doing a “bend” test about 2/3 the way through. Pick up the rack with tongs and see how much it bends. You should see some tearing away of the meat, but not just fall right off!

    Reply
  • Ron May 2, 2016, 1:29 pm

    Moving from a house into a smaller apartment, I had to give up my beloved barbecue smoker. This recipe isn’t as good as smoked ribs, but they come pretty darned close! Low and slow is ALWAYS the answer! And the sauce recipe is easy, simple and tasty! Thanks so much! I WILL be doing this again!

    Reply
  • Kelly April 28, 2016, 9:32 pm

    They were so good and easy to make. My boyfriend loved them and yes, they fell off the bone and were so tender. The sauce was so good on them.

    Reply
  • Mike April 21, 2016, 4:42 pm

    I didn’t make the sauce I used chipotle pepper Tabasco garlic and a garlic and pepper McCormick rub on marinade let them sit in fridge overnight followed rest of instruction
    Fall of the bone you look at them the wrong way they fell apart
    Oh and last 10 minutes I slathered on a mayple BBQ sauce threw in a smoker box on BBQ full of mesquite wood chips

    10 star freaken delicious
    Glad I know about the membrain

    Reply
  • Tony Dominick April 10, 2016, 4:25 pm

    Just making these ribs for first time in oven on 275 degrees cooking them for 3 1/2 hours, hope they come out delis . Thanks for the tip.

    Reply
    • Mike April 21, 2016, 4:45 pm

      Bet they rocked

      Reply
  • Theresa Oprondek April 7, 2016, 10:06 pm

    My fiancé and I give this recipe 5 stars! He said they were better than Famous Dave’s, which is saying a lot!! We used a different sauce but the ribs alone were pretty awesome!! Thank you for sharing!!

    Reply
  • Sylvia March 31, 2016, 1:45 am

    I give this recipe 5 stars. I have never made ribs before, my hubby usually does and has failed to master them although he has tried more than once. These ribs where so falling off the bone almost too much, I cooked them for 3 & 1/2 hours and when I took them out to spread the barbecue sauce the rack was literally falling apart. I used my favorite sweet & spicy sirancha sauce I get at the local trader joes market and boy where they a hit. A keeper for sure. Thank you so much for sharing this recipe,I love cooking for my family when I have time and love it even more when the food comes out delicious:)

    Reply
  • Serina March 25, 2016, 3:51 pm

    This is one of the first easy recipe i have found to make my ribs so juicy and delicious. Thanks guys for sharing. I am so glad you did. It was an amazing presentation with instructions and easy to understand steps. Thanks a million.

    Reply
  • Gabrielle March 21, 2016, 11:43 pm

    Omg, my husband and 4year old loved the ribs from this receipt that I made tonight. Not only was it simple but it was delicious!!! Thanks Adam for sharing!!

    Reply
  • Kia March 18, 2016, 10:19 am

    Best Ribs I ever made and barely did any work.

    Reply
  • Steve McLaughlin February 15, 2016, 4:39 am

    The best instructions I’ve ever seen on making ribs. The video was a great touch as well. This, of the many rib recipes I have, is the best by far. I will be using it as my go-to for great ribs from now on. As a guy that loves to smoke my ribs, this time of year is just too cold for my old bones. Thanks Joanne!

    Reply
  • Tony k February 7, 2016, 5:17 am

    Hi, I’m confused. I want to cook a 2 1/2 lb rack of baby back ribs in the oven today for the super bowl game. I’ve been looking at many sites for proper cooking times and temps. A lot of different opinions when it comes to that subject. Your recipe calls for 275 f for 3 1/2 to 4 hours. I’ve seen others at 225 ,250 and 275 and all say roughly 2 to 2 1/2 hours . The reviews on your site are positive but so are the others. Cooking methods are similar. I’m wondering about the time difference. Is there something I’m not understanding? Thanks

    Reply
  • Nancy Belanger January 30, 2016, 9:30 am

    I would like to comment on the membrane issue. When you purchase your ribs in the meat department, all you have to do is ask the butcher to remove the membrane and they are always happy to do it.

    Reply
  • Cindydamnrella January 28, 2016, 4:06 pm

    This is my go to recipe for ribs! I am now known for the amazing ribs I prepare for my friends and family. Delicious, moist fall of the bone. So easy to make too. People think OMG you slaved all day. Nope not really. The hardest part is getting that stupid membrane off. I wish the stores would sell it with part removed it would be even easier!

    Thanks for a great video and recipe. I know you posted this 5 years ago but I am just now after two years of using your recipe finally saying thank you!

    Reply
  • Amber January 18, 2016, 6:08 pm

    I love how simple this is.
    In young with a small family and this honestly makes me look good in the kitchen. Thanks so much for sharing I will defiantly do this again(:

    Reply
  • terry January 2, 2016, 5:39 pm

    just made them 4 hrs is a little to long maybe 3 1/2 would be better did not use sauce a little juice off ribs and sweet baby rays Killer yum

    Reply
  • Amy September 29, 2015, 2:39 am

    Tried this method for preparing the ribs I had thawed and it was AMAZINGLY SPECTACULAR!!! I have never made ribs before this but these are way better than ANY from any restaurant that I’ve ever eaten them in!! I peeled the skin membrane off of just one of the 2 racks I made and it does make a difference… Thank you so so much for the recipe/proper technique to oven ribs!!!

    Reply
    • Yvonne January 20, 2016, 2:56 am

      Hi Amy,
      Curious if your ribs were room temperature when you started. And, if so, how long did you leave in the oven? I’m wondering if I should go with 3 since I started with room temp ribs.

      Reply
  • Amy September 28, 2015, 2:29 am

    About to try this delicious sounding recipe and I’ll let everyone know how it comes out!!

    Reply
    • Ruthi July 3, 2016, 10:19 am

      Mine are in the oven as we speak! We shall see. Can’t wait to taste them.

      Reply
  • molly hidy July 18, 2015, 4:58 pm

    Only started making ribs last summer, but this is the way to go…tried them on the grill one time and it was a time-consuming disaster===they were good, but so much work, i never did it again, until I baked them, now I make them whenever i want…I also add garlic powder, chili powder and paprika to make a dry rub before they bake…so good! Wanted to check to make sure I could cook them at such a low temp, so if you say so, i will try it at 275, thanks!

    Reply
  • Sherry July 7, 2015, 6:03 pm

    Definitely fall off the bone easy. I used a prepared barbecue sauce that my family likes. I will make this again.

    Reply
  • Jeff March 7, 2015, 4:07 am

    These ribs are amazing, the sauce is amazing. I cook these and the sauce exactly the way the recipe says. The only thing I do different is, in stead of putting them under the broiler, I toss them on the grill for a couple of minutes. This way it appears to my guess that I actually put some afford in making the ribs. This is a big 5 star recipe, Everyone loves these ribs.

    Reply
  • Jeff March 7, 2015, 4:07 am

    These ribs are amazing, the sauce is amazing. I cook these and the sauce exactly the way the recipe says. The only thing I do different is, in stead of putting them under the broiler, I toss them on the grill for a couple of minutes. This way it appears to my guess that I actually put some afford in making the ribs. This is a big 5 star recipe, Everyone loves these ribs.

    Reply
    • mary May 4, 2016, 7:05 pm

      I like to cook ours a few minutes on each side on the grill also. Gives a nice smoky flavor, and yes, it does look like you spent some time grilling. Our broiler usually makes a mess, so the grill is really easier for me.

      Reply
  • Johnt January 24, 2015, 11:31 am

    I have made these ribs around a dozen times now. they are absolutely amazing. Only a couple of times I’ve noticed that when I take the ribs out after 3,5 hours, the ribs are not fall of the bone. If that happens quite a lot of liquid is left at the bottom of the oven plate. We then have to chew the meat off the bone. Any ideas on how to prevent it? I have no idea what I did differently the times it didn’t work out well.Thanks!

    Reply
    • Jim May 14, 2015, 1:30 pm

      Make sure you pat ribs dry before cooking. If it still happens leave them in a bit longer.

      Reply
  • Arianna May 22, 2014, 3:11 pm

    If I’m making Close to 5 lbs of pork spare ribs is it basically the same time and temp?

    Reply
    • Joanne June 20, 2014, 2:19 pm

      It should be the same, you may need more than one pan, though.

      Reply
  • Ann May 4, 2014, 1:17 pm

    Love the sauce and ribs. We are making these tonight again, and will serve them up with your Feta, Green Bean and Potato Salad recipe (this will be a 1st time for the salad)!

    Reply
    • Joanne May 16, 2014, 11:55 am

      Hope you love it!

      Reply
  • rob March 4, 2014, 9:31 am

    By far the best rib’s i have ever mad… thanks to this VERY simply and outstanding recipe… i used my sauce, but took ur suggestion, and got the baby backs… WOW… the bones fell right out, as i tried to turn them 🙂 thanks so much , i was in a bind, and thanks to ur recipe… my date went very well…

    Reply
    • Joanne March 17, 2014, 5:04 pm

      Nice! So glad they worked out for you.

      Reply
  • Marjorie January 29, 2014, 6:37 pm

    Very good sauce. Use it all the time. Easy to follow instructions.
    Thank you.

    Reply
  • ana unland January 15, 2014, 7:22 pm

    ******Thank you so much!
    Such an easy recipe and it was fantastic!!

    Reply
  • Priscilla October 16, 2013, 11:45 am

    Your method of baking ribs is what I’ve been searching online for hours! Thank you for sharing! I’ll be baking ribs today but the only problem is I’m baking 6 slabs of ribs. Is it ok to put 3 up on top first rack in oven & the other 3 on the bottom? I need these to be cooked by 930pm tonight for my son’s football team. Please help w/your expertise, I need them to be slow cooked & fall off the bone like yours.

    Reply
    • Joanne October 16, 2013, 12:28 pm

      Hi there, you should be fine. Just stack them a little (3 and 3).The baking time should not change much. Just give them a peek and check for tenderness. If they aren’t quite there, bake a little longer. Hope that helps!

      Reply
  • Lisa September 25, 2013, 7:31 pm

    I just made this Rib recipe. Very easy! They were delicious!

    Reply
  • Dorothy Wason September 8, 2013, 12:07 pm

    Am going to try this!! One day I wanted ribs and was in a hurry.I cut membrane off, cut rib rack into two pieces, rubbed a dry rub on , put in pressure cooker with 1/2 cup of water. I pressured for 15 min. I did not want them completely off bone. Took them out and put a bar-b-que sauce on . Put in oven on broil to brown some. These were done in 30 min. I surprised myself by how good they were. Sorry talking about the way I did mine. I have always done mine your way but will definitely make you sauce. Thanks!!!

    Reply
    • Mona Jones February 22, 2014, 5:54 pm

      I have pork tips that I want to make in my pressure cooker. They are thicker than pork ribs. I am not sure how long to cook them for. I saw this post and I am thinking I am cook them as you did just longer as I want them to just fall off the bone. Then broil with the sauce to brown. You said you pressured for 15 min. I am thinking mine will take longer but I am not sure how much longer. My first time making them this way. What do you think? Going to get started on them now and the sauce.

      Reply
  • Christine May 28, 2013, 1:38 am

    I made these a few nights ago, they are the best I have ever had! I used a different sauce but the ribs themselves were so soft that they fell apart when we were trying to eat them. Thank you so much for the recipe! 🙂

    Reply
  • Michael Ewing February 21, 2013, 3:30 pm

    they were soo good im glad i looked it up

    Reply
  • Nathan February 11, 2013, 7:36 pm

    Tossed a rack of ribs in the oven about 4 hours ago, currently making the sauce up, sure smells good, finally tasted it. It’s not bad at all! Pretty good in my book! I taste a tad too much cumin at the end, but that’s a fault on my end most likely. This is a very simple recipe and it’d be very easy for a “new to the kitchen” type person to make and impress his/her family or guests! Great job!

    Reply
  • Joann @ The Italian Next Door October 21, 2012, 1:46 pm

    These ribs look great!! Your step by step pictures are really helpful too. Great job you guys!

    Reply
  • Barbara July 9, 2012, 8:17 pm

    I have tried several baby back rib recipes and this one is the easiest and the best!

    Reply
  • Adam May 29, 2012, 6:45 pm

    Just made em. Have to say..pretty darn good sauce. Lovin it.

    Reply
  • tony May 6, 2012, 2:56 pm

    Cooking this right now I will leave a update in 5 hrs one hour to eat of course.

    Reply
  • Robbie September 18, 2011, 1:24 am

    This looks simply AMAZING! Awesome recipe!!
    Will deff try it soon.
    Awesome blog btw 🙂 x

    Reply
  • Alice Hughes September 16, 2011, 1:25 pm

    Thank you for this, it inspired me for this weekend’s cooking! Love your website and ideas.

    Reply
  • Katie September 16, 2011, 12:56 pm

    OMG. Your pictures had me drooling. And I’m not even a big fan of ribs! I can’t wait to give this a try!

    Reply
  • Jessica September 15, 2011, 12:58 am

    Wowza! Those look so amazing, I can not wait to make them for my hubs!

    Reply
  • Mrs. L September 14, 2011, 6:17 pm

    These sound super simple to make (and yes, I will have to make fries to dip in the sauce!)

    Reply
  • Lori H September 14, 2011, 12:17 pm

    I have been making the Steamy Kitchen ribs for a while now, but this recipe is one I have to try! Thanks.

    Reply

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