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 Fall-Off-The-Bone Oven Baked Ribs Recipe. Or watch our quick recipe video showing you how we make them.

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. Baking 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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

Secrets for Making 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.

How to Make Baked Ribs

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 ours.

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. To remove it, 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. Then season both sides with salt and pepper and cover with aluminum foil. The ribs bake at a low temperature for 3 to 4 hours.

Remove the Membrane Tender Ribs

By the way, you might actually find that the butcher or shop you bought your ribs from has already removed the membrane. Less work for you!

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. We’ve shared how to make it in the recipe.

Brushing the Sauce onto the Ribs

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!)

Bacon Bourbon RibsYOU MAY ALSO LIKE: These ribs were so popular, we made another version. Our Tender Bacon Bourbon Oven Baked Ribs are baked in the oven just like these sweet and spicy ribs, but we swap the sauce for our homemade bacon-bourbon barbecue sauce.

Back in the day we were contributors for Betty Crocker. We shared a similar version of this recipe with them. We loved it so much we had to share an adapted version with you.

How to Make Fall of the Bone Ribs

Recipe 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

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

  • PREP
  • COOK
  • TOTAL

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 use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.

Makes 2 to 3 Servings

You Will Need

Ribs

2 to 2 1/2 pounds baby back pork ribs

Salt and black pepper

Sweet and Spicy Barbecue Sauce

1 tablespoon olive oil

1/4 cup finely diced 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 taste

Directions

  • Prepare Ribs
  • Heat oven to 275 degrees F.

    If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below. Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

    • Make Barbecue Sauce
    • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions and cook 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.

      • To Finish
      • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

        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 barbecue sauce begins to caramelize.

Adam and Joanne's Tips

  • Removing the Membrane: 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.Removing the Membrane
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 3 servings. The information below does include the barbecue sauce.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 699 / Protein 44 g / Carbohydrate 18 g / Dietary Fiber 0 g / Total Sugars 15 g / Total Fat 49 g / Saturated Fat 17 g / Cholesterol 178 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

303 comments… Leave a Comment
  • Edward Love January 22, 2017, 4:23 am

    Very easy-to-use recipe. The sauce was a snap however I added a bit more sugar just to offset the vinegar. And the meat was super soft. Thanks for a great dinner.

    Reply
  • rick nywening January 20, 2017, 4:51 pm

    can’t believe how easy and delicious these ribs were. Oven baked with salt and pepper. Then Dianna sauce at the end !! Absolutely delicious !!!!!!!!!

    Reply
  • Olivia January 19, 2017, 3:53 pm

    what was that thing that was already inside the oven. you put the ribs on top of that. do you need it? or can i place the pan directly on thingy.

    Reply
    • Joanne January 28, 2017, 3:05 pm

      Hi Olivia, That was a pizza stone. We rarely remove it. You definitely do not need it to cook the ribs 🙂

      Reply
  • Ricki January 12, 2017, 2:13 pm

    I absolutely hate ribs but I make them for my husband and my son because the love them.Last month I went looking for a recipe that would be better then the average store bought barbeque sauce and wouldn’t be much of a fuss to make so I came across this recipe and tried it last month and OMG I totally love ribs now haha these babys were the “Bomb” I didn’t change a thing but I did add some honey because honey makes a barbeque sauce extra sticky good haha! I’am making them again today if you want the best ribs ever and so tender fall off the bone the effort is so easy and worth the wait. I absolutely recommend Adam’s recipe these bad boys are Awesome. Alex you got a winner there bud you changed my mind I eat ribs now all the time only your recipe tho 🙂 I wouldn’t skip on the removing the casing as Adam says I never did that part and it makes a huge difference ! Thank you for the Awesome recipe Adam now “I know why God took one of Adams ribs ” So he could make the best ribs out there little humor:) Again thank you Adam God bless Mrs.Ricki Wolfe

    Reply
    • Michelle Osterhoudt January 15, 2017, 1:00 pm

      You are right! This is the easiest and yummiest recipe! I use Sweet Baby Ray’s Barbeque Sauce because everyone seems to like it. Someday I will make my own. I love how easy this is.

      Reply
  • Nia January 11, 2017, 7:30 pm

    I swear I’ve been searching for a fool proof recipe and believe I’ve found it! I’ve never made my own sauce, so this is gonna be exciting! Thanks for sharing.

    Reply
  • Andy Borkowski January 10, 2017, 9:21 pm

    Just tried this now- my FAVOURITE MEAL

    Reply
  • Joe McCloskey January 10, 2017, 4:52 pm

    Thank you so much, I well let you know how they came out.
    Sincerely, Joe

    Reply
  • Sonee December 27, 2016, 3:45 pm

    I made these for Christmas and they were a big hit with my family. I will be making these for New Years also. The sauce is easy to make and super flavorful and the ribs really are fall off the bone. Thank you Adam and Joanne!!

    Reply
  • Amy December 18, 2016, 12:02 am

    Recipe and reviews look great! Was wondering if I could use beef ribs instead of pork?

    Reply
    • Joanne December 23, 2016, 6:57 pm

      Hi Amy, Beef ribs would work great in this recipe.

      Reply
  • Alex December 16, 2016, 4:16 pm

    Hi did you used a convection oven?

    Reply
    • Joanne December 23, 2016, 6:58 pm

      Hi Alex, we did not use a convection oven for this recipe. If that is what you have, you can certainly use it. We recommend reducing the oven temperature by about 25 degrees.

      Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: