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. 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! Jump to the Oven-Baked Ribs Recipe

Fall of the Bone 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!

Tender Baked Ribs

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 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.

Removing the membrane for tender ribs
Removing the membrane ensures tender, fall-off-the-bone ribs.

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:

  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 (275°F) for 2 ½ to 4 hours or until they are tender.
  5. 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 our homemade bacon bourbon barbecue sauce (it’s decadent and delicious!). We use that sauce for our bacon bourbon 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

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:

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
  • 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.

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.

Makes 4 Servings

Watch Us Make the Recipe

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° 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. 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).

    Cover 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
    • 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 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
        • Store 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.

          To 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.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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1192 comments… Leave a Comment
  • LANCE ORR July 24, 2022, 11:12 am

    I have been ruining ribs for over 20 years until I stumbled upon your recipe. These were absolutely the best ribs I’ve ever made. A tip I can share is once you take the ribs out of the oven and slather on the BBQ sauce, Foodsaver the entire thing and put it in the freezer for a quick 6 minute rib meal at a future date. The foodsaver uses suction pressure to draw the BBQ sauce right into the meat. The convenience of future ribs in minutes is also a real time tip. Thanks again for providing this amazing recipe.

    Reply
  • Chen Xin Yipla July 21, 2022, 10:37 pm

    This recipe made for delicious, fall off the bone tender ribs. I used my own sauce and rub and used spare ribs instead of baby back. 5/5! I will definitely make these ribs again.

    Reply
  • Kim July 7, 2022, 11:51 am

    I came here looking to see how high I set the oven. It’s been awhile since I made ribs. I use a dry rub of Montreal steak seasoning and brown sugar. I also put a little chicken stock and apple cider vinegar in the pan.

    Reply
  • Jeremy July 5, 2022, 8:04 pm

    I was always reluctant to try cooking pork ribs. Tried the grill and slow cooker recipes but never that great results and messy. BUT tried this bake in oven recipe. WOW great results.

    Reply
  • Don July 5, 2022, 5:36 pm

    OMG! I’ve never done ribs in the oven before. I served these up for a large group for the 4th of July. They were amazing! Thank you so much for this recipe.

    Reply
  • Denise July 5, 2022, 4:44 pm

    I have been cooking ribs for over 40 years. These ribs were the best I have ever made. Very tender, juicy and flavorful. The BBQ sauce is outstanding. I will use the sauce this week on BBQ chicken. I know it will be a hit. Thank you for such a delicious recipe.

    Reply
  • Shawn Milligan July 3, 2022, 2:54 pm

    Seriously the easiest way to make ribs that my friends ask me to bring all the time. As for the membrain…definitely remove it…I run a knife down the center and remove it in 2 parts/halfs…it makes the difference in the outcome for sure! I’ve yet to find a bbq sauce recipe I like so I use store bought…it’s just make everything easier.

    Reply
  • Mickey July 2, 2022, 2:43 am

    Best way to prepare ribs. Ever. Thank you for the recipe. My wife doesn’t care for black pepper so our rub is brown sugar, paprika and salt. Favorite sides are small roasted potatoes done in the air fryer and cole slaw. Other thing to remember is napkins!

    Reply
  • Lynds July 1, 2022, 2:27 pm

    I’ve made these ribs for father’s day 3 years in a row now. My dad is an extremely difficult person to please with ribs, and he DEVOURED these. Now it’s tradition. My daughter is a very picky meat eater and she also loves them! Thank you so so much for the recipe!

    Reply
  • Claire June 29, 2022, 3:25 pm

    Thank You!

    Reply
  • Lisa Gajary June 27, 2022, 6:32 pm

    I am about to make this recipe for the third time. It is so easy and they are so delicious. My family loves them.

    Reply
  • Tracy S June 26, 2022, 3:30 pm

    This is the first time I’ve made ribs and they weren’t a messy, tough, burned disaster. I feel like you were here talking me through it. Thank you so much!

    Reply
    • Joanne June 27, 2022, 12:32 pm

      Thank you so much for sharing this, Tracy! We are thrilled the recipe worked so well for you.

      Reply
  • Weegie June 25, 2022, 8:23 pm

    Made these today. This was my 1st time cooking ribs in the oven. They turned out so moist and tender. I did them on a cookie sheet covered tight in foil for about 2 1/2 hours. Will definitely do this again.

    Reply
  • Del G June 25, 2022, 5:52 pm

    Great recipe! The ribs turned out as promised: fall-off-the-bone tender, full of flavor, and very moist. This is my new go-to recipe for pork ribs. Thanks!

    Reply
  • paul bonds June 25, 2022, 3:25 pm

    I do 95% of the cooking at home and this is the first time i have left a comment. I rotate my familys dinners monthly and always add a few new ones each week. Dishes from all over the world and i can say these are the best ribs i have ever eaten. Followed the recipe exactly but doubled the sauce as there are 4 of us. The srirachi sauce i only had the very hot one, but my kids are all ok with spicy food. Cant thank you enough for this one. Had it with curly fries, baked beans, and coleslaw. On the monthly menu now. Thank you.

    Reply
    • Adam June 26, 2022, 3:18 pm

      So proud to be your very first comment. So glad you enjoyed the recipe 🙂

      Reply

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