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

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 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

  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

899 comments… Leave a Comment
  • Chris J Coffin September 7, 2020, 4:01 pm

    SUGGESTION, I always wrap the ribs in parchment paper then tightly seal the pan with foil. I have noticed with foil only the spices burn holes throught foi. This prevents that and makes them moister.

  • Red Fisher September 7, 2020, 3:46 pm

    Made these again today, best rib recipe by far, and we love our ribs down here. This time I added a thick cut piece of applewood smoked bacon to the top of the meaty part of the ribs and cooked as the instructions say..DYNOMITE!!! Next time I may add an apple slice and the bacon to give it that extra flavor! Thanks for the recipe!

  • Marsha September 6, 2020, 4:30 pm

    Looking forward to following the Fall-Off-The-Bone rib recipe!

  • annie September 2, 2020, 5:26 pm

    My husband made these ribs for Fourth of July and they were better than any ribs I’ve had anywhere!!! even at a barbecue restaurant! Thank you for the great recipe!!

  • Peggy August 30, 2020, 1:53 pm

    This is my 3rd time making these today for my granddaughter’s birthday. They are the absolute BEST!! Have to admit, the 1st time I made them I wasn’t sure what to expect. They are so tender that I can’t turn them to bbq the other side (which is no complaint, they are fantastic without turning!!)

  • Gigi August 29, 2020, 8:14 pm

    This was my first time making ribs and I was pleasantly surprised they turned out so well. I followed the recipe with no modifications and they were a big hit with my family! I loved the recipe for the sauce as well. Thanks for sharing such an awesome dish!

  • Steve Fudge August 29, 2020, 7:52 pm

    I’ve made these ribs several times and they are the best when you cant get to the outside grill. I add a little bit of liquid smoke to mine since I’m not grilling so I can get a little smoky bite. Also, I use a dry paper towel to grab the membrane and it comes right off usually. Thanks Adam and Joanne P.S. I have two racks in the oven as we are speaking…LOL

    • Adam August 30, 2020, 11:56 am

      So glad you like the recipe!

  • Diane S August 28, 2020, 11:56 am

    Soooo fall off the bone, they never wouldve made it to the grill. Family went nuts for these. I am going to make again tonight! ?

  • Dani August 27, 2020, 10:17 pm

    Really tasty! Easy to follow instructions, thank you for sharing the recipe! After the 3 hours, I was able to easily debone the meat. Will definitely make it again.

  • SANDRA August 24, 2020, 5:49 pm

    Fall off the bone delicious! I usually just score the membrane but this time I took the time to take it off. Definitely made a difference. Used Trader Joe’s 21 Seasoning Salute, truffle salt, pepper, garlic powder, and Slap ya Mama for the dry rub. So great!

  • Linda Kimmerle August 23, 2020, 2:17 pm

    Looks great!!!

  • Ethan Riley August 21, 2020, 7:32 pm

    I also add mushrooms and onion,cooked crumbled bacon, and use a spice called slap yo mama,and I rub the ribs with pot roast seasoning..however I follow all the direction as given.MMMhmmm goood.

  • Prine August 21, 2020, 9:59 am

    As a bachelor with less than stellar baking skills, my expectations were low. I searched “oven-made rib recipes” and found your site. Waiting for end result was probably the longest 4 hours of my life. But was it ever worth it. Your easy to follow instructions resulted in the juiciest, most tender ribs I’ve ever made. You’re a lifesaver. Cheers!

  • Mary Dolban August 20, 2020, 3:07 pm

    Has anyone made these ribs the day before serving them. Want to know should I complete the ribs with the bbq sauce the day before or put the bbq sauce the day I am serving the ribs. Want to cook the ribs the day before serving them.

  • Marlee August 19, 2020, 12:53 am

    I’m making your ribs tomorrow…thought I’d make ahead your bbq sauce just now to save time and make sure I liked it… well it was so tasty that I made a second batch to make sure I have enough for tomorrow’s ribs…The second batch I added some smoked paprika… both are good… Anxious to try some of your other recipes.?
    5 star for the BBQ sauce, will rate the ribs after I bake them..

    • Marlee August 20, 2020, 4:40 pm

      So I made the BBQ sauce the day before I cooked the ribs..the ribs were fantastic but the name should be FELL of the bone because the meat fell off some of the bones when I was applying the BBQ sauce. Everyone loves them…only thing I might change is to add a drop of liquid smoke only because it would give the ribs a a more barbecue taste without being on a grill. ?❣️ So easy and no mess…it’s. A keeper.


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: