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

These are the best ribs! Baking low and slow is our secret to 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.

Watch How We Make The Best Ribs

Secrets For Making Tender Ribs In The Oven

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. Let’s do this!

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 are the best ribs! Baking low and slow is our secret to fall-off-the-bone oven baked ribs.

These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, then when they are 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.

How To 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 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.

Remove the Membrane for Tender Ribs
Removing the membrane ensures tender, fall-off-the-bone 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! If you prefer your ribs to have a little bite/chewiness then you might prefer the membrane left on. It’s all up to you!

How We Cook Ribs in the Oven

Cooking ribs in the oven could not be easier. Here’s how we do it in our kitchen:

  1. Remove the membrane (remember, this ensures fall-off-the-bone ribs).
  2. Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub.
  3. Cover the ribs with aluminum foil. 
  4. Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender.
  5. Slather the baked ribs with barbecue sauce 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.

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. Another option is our Homemade Bacon Bourbon Barbecue Sauce Recipe (it’s decadent and delicious!). We used that sauce for our Bacon Bourbon Oven Baked Ribs.

Brushing the Sauce onto the Ribs

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

How to Make Fall of the Bone Ribs

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

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

  • PREP
  • COOK

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 4 Servings

You Will Need


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


  • Prepare Ribs
  • Heat oven to 275 degrees Fahrenheit (135C).

    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 a generous amount of 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 the pan or baking sheet 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 soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

      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.

        Optional: 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. (Keep a close eye on the ribs while they broil so they the sauce does not burn.)

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 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

Nutrition Per Serving: Serving Size 1/2 rack / Calories 433 / Protein 26 g / Carbohydrate 13 g / Dietary Fiber 0 g / Total Sugars 11 g / Total Fat 30 g / Saturated Fat 10 g / Cholesterol 107 mg / Sodium 694 mg
AUTHOR: Adam and Joanne Gallagher

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723 comments… Leave a Comment
  • Talisha July 9, 2020, 6:28 pm

    I have NEVER LEFT A COMMENT on any food I’ve ever made. And maybe once or twice on a product. When I say these ribs are AMAZING….. they’re A M A Z I N G … and it’s my first time making ribs!!! So glad I chose this recipe. Kudos to the creator because hun’ny…. mmmmmmm mmmmm

  • Ken Broderick July 6, 2020, 4:16 pm

    I was skeptical at first only because most of what I make turns to hockey pucks! I followed the recipe except I coated the ribs with bbq sauce before putting them into the oven. I’ll have to say that I heard angels singing when I cut into the ribs. Wow! They really are fall off the bone ribs. lol have to say they were just as good if not better than going to my favorite steakhouse. Thank you very much for the recipe I couldn’t be happier. I will be trying more of your recipes in the future!!

  • Karen July 5, 2020, 9:00 am

    I made these for our 4th of July dinner and they were a huge hit. Of course, celebrations are muted this year of the Pandemic so delicious ribs cheered us up. I made my own dry spice rub ( there are many recipes on the Internet) and dry marinated the ribs in the refrigerator for 3 hours because I had the time. However, this Step is optional. I followed the rest of the instructions and used a commercially prepared BBQ sauce which was my trade off for preparing homemade Cole slaw. Since the ribs had to slow cook in the oven, I roasted halved cherry tomatoes ( with salt and olive oil) on another shelf. These got tossed into a pasta salad with Kalamata olives, fresh basil and feta cheese. Everything played very well together.

  • Tiff July 5, 2020, 2:25 am

    Because we can’t get out for 4th of July, i bought ribs to cook and looked up recipes. Wasn’t sure rev how these would turn out because they were large pork ribs and not baby back ribs. I’ve never made ribs before and wanted an easy tasty recipe. My parents couldn’t stop talking about how tender, juicy, and delicious the ribs turned out. Better than the restaurants. The instructions are easy to follow and the sauce is not only simple but AMAZING! My mom doesn’t like spicy so I put about 1/2 the amount of siracha and it wasn’t spicy at all. Will make it again.

  • Brittney Z July 4, 2020, 10:01 pm

    I made my ribs as directed and they turned out PERFECT!!! Fell off the bone.

  • Leslie July 4, 2020, 6:45 pm

    Perfection! 3 hours – rest for 15 – slather on the meat side – 5 minutes broiler – AWESOME! Too bad I can’t send a picture and a sample taste!

  • Mike Lin July 4, 2020, 12:26 am

    Thank you for this recipe. I was nervous about cooking ribs and found your recipe and video online. Today, I followed your recipe for the second time, and they came out perfectly again! My picky parents said they were better than restaurant ribs and were surprised that I made them from scratch. Thank you so much.

  • Ryan July 3, 2020, 5:25 pm

    This is the 3rd time I’ve made this recipe in the last 3 weeks and they are perfect everytime!They are fall off the bone perfection with great flavor. I use my own rib rub and drizzle melted butter, salt and pepper on the tinfoil first. Then I coat the ribs in a thick layer of honey mustard before adding the rub and pop it in the oven and forget about it for 3.5 hours! Once I remove the tin foil and brush with the BBQ sauce, I pop them back in the oven for another 30 min, sauce them one more time and broil for exactly 3 minutes.It is well worth it to spend a little extra money on a good quality cut of meat as it just adds even more to the flavor!

  • TwoHungryCats July 3, 2020, 2:32 pm

    My ribs were already separated when I bought them but I did manage to remove most of the membrane (good advice). I cooked for 4 hours in a low oven and then used your bbq sauce recipe to finish off. All cooked easily, perfectly and very tasty.


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