The Ultimate Fall-Off-The-Bone Oven Ribs
Is there anything that says ‘summer’ quite like a glistening platter of perfectly saucy, fall-off-the-bone barbecue ribs? While we love them any day of the year, there’s a special kind of magic in gathering around a picnic table with friends, a stack of napkins at the ready, and digging into a messy, delicious rack of ribs. This recipe delivers that tender, juicy perfection right from your oven—no grill required! Pair them with some tangy Bourbon Onions, a crisp Cucumber Dill Broccoli Slaw, and a refreshing Lemon-Lime Soda for the ultimate backyard feast.
Ingredients
• 3 pounds / 1.4 kg pork baby back ribs
• Sea salt and freshly ground black pepper, to taste
• 1 batch Sweet and Spicy Barbecue Sauce
Instructions
1. Directions
2. Prepare for Baking: Preheat your oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
3. Prep the Ribs: Pat the ribs dry with a paper towel. On the bone-side of the rack, slide a butter knife under the thin, silvery membrane to loosen it. Grip the membrane with a paper towel and pull it off completely—this is the key to tender ribs! Place the ribs on your prepared baking sheet and season generously on all sides with salt and pepper.
4. Get Saucy: Using a pastry brush, slather the ribs with a generous, even layer of barbecue sauce, making sure to coat both the top and bottom.
5. Bake Low and Slow: Place the ribs in the preheated oven and bake for about 2½ hours. You’ll know they’re done when the meat is incredibly tender and pulling away from the bone, with a beautifully caramelized crust on the outside.
Nutritional Information
• Per Serving
• CALORIES: 351
• FAT: 24.7g
• PROTEIN: 28.8g
• TOTAL CARBS: 2.5g
• FIBER: 0g
• NET CARBS: 2.5g
Pro Tips
• For a fantastic dry-rub version, skip the sauce. Instead, drizzle the ribs with 2 tablespoons of olive oil and coat them generously with a full batch of Blackening Seasoning before baking as directed.
• Don’t skip removing the membrane! This tough layer on the back of the ribs prevents them from becoming truly tender and blocks flavor from penetrating the meat.
• For extra crispy, caramelized edges, place the fully cooked ribs under the broiler for 2-3 minutes at the end. Keep a close eye on them to prevent the sauce from burning.
• Let the ribs rest for at least 10 minutes after removing them from the oven. This allows the juices to redistribute, ensuring every single bite is moist and flavorful.
FAQ
Q: Why do I need to remove the membrane from the ribs
A: Removing the tough, silvery membrane from the bone-side of the ribs is the key to making them truly tender. This layer prevents flavor from penetrating the meat and keeps it from becoming as soft as it could be.
Q: How do I know when the oven ribs are done
A: The ribs are done when the meat is incredibly tender and has started to pull away from the bone. They should also have a beautifully caramelized crust on the outside after baking for about 2.5 hours at 300°F (150°C).
Q: Can I make these ribs without barbecue sauce
A: Yes, for a dry-rub version, you can skip the sauce. Instead, drizzle the ribs with olive oil and coat them generously with a blackening seasoning or your favorite dry rub before baking as directed.
Q: How can I get my oven ribs extra crispy
A: To get extra crispy and caramelized edges, place the fully cooked ribs under your oven’s broiler for 2-3 minutes after they finish baking. Be sure to watch them closely to prevent the sauce from burning.
