These are the best ribs! Baking low and slow is our secret to fall off the bone oven-baked ribs. Some people think that ribs 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 while the ribs bake. Let’s do this!
Watch The Video
Related → Try our Hoisin Sticky Ribs
Our #1 Secret for Tender Ribs
The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275° F oven for two to three hours. It is this simple method that guarantees tender ribs! We use the same method when making these irresistible sticky ribs (made with a hoisin glaze).
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.
These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, and then when baked, we brush on our favorite barbecue sauce.
You can use the barbecue sauce suggested in the recipe below (it’s so simple to make) or use your favorite homemade or store-bought sauce. (We also LOVE this sweet and tangy bbq sauce).
We use a similar sauce when making these barbecue chicken wings. You can also season the ribs with your favorite BBQ rub. We keep our ribs simple in the video and only use salt and pepper, but you can always add more flavor with a spice rub.
Adam’s Tip: Remove the Membrane
For the most tender ribs, we remove the thin membrane covering the rack. It can be a bit tough when cooked, and since we love ribs that fall of the bone, the membrane has to go. You might find that the butcher has already removed this, but just in case, here’s how to do it yourself.
To remove it, gently slide a knife under the membrane, and then use your fingers to pull the membrane away from the bones. If it is slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
As I mentioned above, you may find that the butcher or shop you bought your ribs from has already removed the membrane. Less work for you!
Also, keep in mind that removing the membrane is optional, some people prefer ribs with the membrane left intact. For ribs with some bite or chewiness, leave the membrane alone. It’s all up to you!
Quick Overview: How to Cook Ribs in the Oven
Of all the pork recipes on Inspired Taste, these ribs are our most popular (this juicy skillet pork chop recipe being the runner-up). The full ribs recipe is below, but here’s a quick overview of the method we follow in our kitchen:
- Remove the membrane (remember, this ensures fall off the bone ribs).
- Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub.
- Cover the ribs with aluminum foil.
- Bake the ribs at a low temperature (275°F) for 2 ½ to 4 hours or until they are tender.
- Slather the baked ribs with barbecue sauce, and then broil (or grill) the ribs for a few minutes until the sauce is caramelized.
Sweet and Spicy Barbecue Sauce
You can use any barbecue sauce you like, but for us, we like to cook up our quick sweet and spicy sauce — it only takes a few minutes. It combines ketchup, brown sugar, chili sauce (like Sriracha), and spices. We’ve shared how to make it in the recipe.
I like making a double batch of the sauce and keeping it in the refrigerator. It will last up to 5 days. The sauce is perfect with chicken, on a burger, or as a dip for fries.
We make a similar sauce to coat our brown sugar barbecue wings. Another option is this homemade barbecue sauce (it’s tangy and delicious!).
What Our Readers are Saying
If you don’t believe that our recipe helps you achieve perfect oven baked ribs at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“These are the best ribs I’ve ever made!” – Nick
“My first time making ribs and it couldn’t have been easier or tastier.” – M.B.
“This is the best recipe for ribs that I have found. It is so easy and absolutely delicious!” – Jackie
“Quite literally fall off the bone goodness.” – Jessica
“OMG! These ribs are incredible!!!” – Lupita
What to Serve with Ribs
We love these ribs. Here are some of our favorite dishes to serve alongside them:
You can never go wrong with potatoes! I love our Creamy Potato Salad, but when I’m looking for something a little bit lighter, I turn to this Mayo-free Herby Potato Salad. These Crispy Roasted Potatoes or even mashed potatoes are also excellent options. Here are our recipes for Mashed Potatoes or Mashed Sweet Potatoes.
Pasta salad is a favorite around here. For a veggie-packed salad, try our Easy Pasta Salad or for a creamier salad, I love this Easy Creamy Macaroni Salad.
Anytime I’m serving heartier meat dishes, I love serving them with a big salad. Throw your favorite salad greens into a big bowl and serve alongside one of these homemade dressings: Honey Mustard, Creamy Blue Cheese, or try my favorite Homemade Ranch.
More Popular Pork Recipes
We have quite a few pork recipes on the blog. Here are some of our most loved recipes:
- Oven-Baked Pork Chops
- Juicy Skillet Pork Chops
- Perfect Pork Tenderloin with Apples and Onions
- Juicy Pork Tenderloin with Peppers and Onions
- Quick Ground Pork Tacos
Easy Fall Off the Bone Oven-Baked Ribs
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.
FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing.
FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Watch Us Make the Recipe
You Will NeedRibs
2 to 2 1/2 pounds baby back pork ribs
Salt and black pepperSweet 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
- Prepare Ribs
1Heat oven to 275° Fahrenheit (135C).
2If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
3Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
4Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- Make Barbecue Sauce
1While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
2Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
3Add 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
1Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
2Optional: Move an oven rack near 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. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Storing and Reheating
1Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
2To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed 4 servings. The information below does include the barbecue sauce and 1 teaspoon of salt.
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
Back in the day, we were contributors to 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. 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
For years, I made my baby back ribs similarly to yours! They would turn out pretty good, BUT, I always baked them at 350 degrees. I decided to follow your method, low and slow, and OMG, what a difference! Baked them for 3-1/2 hrs, while enjoying our Memorial Day cocktails during that time. Everyone was amazed how tender and delicious they were! I am so glad I found your recipe and can’t wait to try out some more!!! Thank you, thank you, thank you!
Absolutely brilliant, easy-to-follow instructions for my first time cooking ribs. Cooked them perfectly in my Weber gas BBQ a month ago and cooking them again today.Thank you so much Coxy – Western Australia
Thank you! This is by far the simplest and tastiest recipe I have come across. I used a dry rub in the oven, it took about 3 hours, then brushed w our favorite bbq sauce and finished each side on grill for just 2-3 minutes each side. Perfection! Had to be quick on the grill because they were falling off the bones. Wonderful recipe.
I just tried this recipe today and the ribs turned out great! I used a generous amount of salt and pepper as well as BBQ rub before popping it into the oven. And brushed a small amount of BBQ sauce after taking out. I love it that you recipe doesn’t drown the ribs in sauces. Not a fan of those recipes personally.
My wife and I are both late 60’s and did not know about the membrane. Thank you. Now our ribs taste better than restaurants. Have any fried oyster recipies?
We are so glad you enjoyed your ribs. We don’t have a recipe for fried oyster’s yet 🙂
I’ve always been a parboil and finish on the grill or in the oven kinda girl, but today I didn’t feel like babysitting my ribs. Found your recipe, followed it exactly (added some Penzey’s jerk seasoning to the salt and pepper) broiled with the barbecue sauce, and they were delicious! You’re right, the meat falls right off the bone. I’ll be back for the pork chop recipe.
This recipe is so delicious! I am making 16 pounds for my family tomorrow. How long should I bake 16 pounds?
Hi Sue, Glad you enjoy the recipe! The recipe would be the same for more ribs, although, my oven definitely would not fit 16 pounds. Do you have two ovens?
I forgot to take my baby backs out of the freezer. Can I follow this recipe with frozen ribs?
Hello there! While it’s possible to cook ribs from frozen, it’s important to note that you may need to extend the cooking time a bit. For the best results and to ensure even cooking of the meat, we highly recommend starting with thawed ribs. We typically thaw ours overnight in the fridge. If you’re looking to speed up the thawing process, you can submerge the ribs (while still wrapped in their packaging) in a bowl of cold water. Allow them to sit and remember to change the water every 30 minutes or so until the ribs are fully thawed.
Shane braddick here, this is my goto for ribs! Don’t forget the membrane removal and the 3.5hr mark works best for me!
very very nice
I made these for Easter, first time I made ribs in an oven. I fancy myself a rib connoisseur because I’ve had a lot of them 😉 and I will never go out to a restaurant when I leef like ribs ever again. This recipe is THAT GOOD. Not only are the ribs delicious (I used store bought Sweet Baby Ra’s bbq sauce) but they’re insanely easy to make and after a bit of broiling they look BETTER than restaurant ribs. A winner all around. I wish I could attach a picture so you see my end result.
Great recipe…so easy just as you said. This is now our “go-to” main dish for big family dinners it’s reasonably priced. Baby back ribs at Costco are $3.25 / lb. seasoned or $2.75 unseasoned. The BBQ sauce is good…but not great. I’ve got to take some time to tweak it, but it works! Thank you for posting.
Fantastically easy and fanatically delicious! BRAVO!!!!! 1st time cooking ribs, had to repeat it as soon as the first portion was gone. And believe me, they flew of the plate!
These are by far the best ribs I’ve ever made I usually grill alot but with weather in Texas it’s very hard to predict grilling days now I can either way
I really loved this
First time, ever, making baby back ribs. This recipe gets 5 stars. Easy to follow recipe. Great outcome. Thank you. Will recommend to others and make again. Thank you.