Fall-Off-the-Bone Oven-Baked Ribs

Discover how to make the most tender, fall-off-the-bone oven-baked ribs right in your own kitchen, no grill needed! This easy oven ribs recipe delivers juicy, restaurant-quality pork ribs that are perfect for any occasion. Say goodbye to complicated grilling and hello to effortlessly delicious homemade ribs with our proven method for tender, flavorful results every time.

Why You'll Want to Make Fall-Off-the-Bone Oven-Baked Ribs

• Effortless Excellence: This recipe is surprisingly simple. Let your oven do the hard work while you relax and anticipate the mouthwatering payoff.

• Melt-in-Your-Mouth Tenderness: Low and slow cooking transforms tough ribs into masterpieces of succulence. Each bite will be a flavor explosion as the meat practically falls off the bone.

• Flavor Freedom: Oven-baked ribs are a blank canvas for your tastebuds. Spice them up with both a dry rub and a wet rub, then drench them in your favorite BBQ sauce, or get creative with your own flavor combinations.

• Year-Round Enjoyment: No need to wait for perfect grilling weather. This recipe lets you enjoy restaurant-worthy ribs anytime you crave them, rain or shine.

Ingredients - Here's What You'll Need for Fall-Off-the-Bone Oven-Baked Ribs

Steps to Make the Dry Rub

1. Gather the ingredients for the Dry Rub.

2. Place all the ingredients for the dry rub in a small bowl.

3. Then, use a small whisk to combine all the dry rub ingredients. Place in an airtight container until ready to use.

Steps to Make Fall-Off-the-Bone Oven-Baked Ribs

1. To prepare the ribs, rinse both racks with cold water and place them on a layer of paper towels on a half sheet pan, with another layer of paper towels on top. Press down on the top paper towels to make sure the ribs get as dry as possible. If you have the time, and space, I recommend placing them on a fresh layer of paper towels, uncovered, and refrigerating them overnight to allow them to dry out thoroughly.

After the ribs are rinsed and dried, you'll need to remove the membrane. Start by laying one rack bone side up on a large cutting board. Look for a thin, silvery white layer of tissue covering the back of the ribs, this is the membrane. Using the tip of a small paring knife, slide it under the membrane at one end, near a bone. Gently pry it up to create a small separation.

If you have a good grip, you can simply pinch the loosened membrane and pull it towards the opposite end of the rack, slowly peeling it away from the ribs. Or, if the membrane feels slippery, grab a paper towel and hold it over the loosened area. Now, firmly pinch the membrane through the paper towel and pull steadily in the direction away from the loosened end. The paper towel will give you extra traction to remove the membrane more easily.

Once you've removed a good portion of the membrane, keep pulling steadily and slowly towards the other end of the rack. It should hopefully come off in one large piece. If you encounter any areas where the membrane tears or becomes difficult to remove, use the knife tip to carefully scrape it free from the ribs. Be gentle to avoid gouging the meat.

After you have successfully removed the membrane from one rack, repeat the steps to remove it from the other rack.

3. Then, spread 2-3 tablespoons of the dry rub on each side of both racks of ribs.

4. Lay a large sheet of heavy duty extra wide aluminum foil on a flat surface. If you can find it, I recommend using Reynolds Heavy Duty Extra Wide Non-Stick Aluminum Grill Foil. Then, lay a piece of parchment, large enough to wrap the rack of ribs in, on top of the foil. I like to use half sheet size precut parchment for ease. Place one prepared rack of ribs in the center of the parchment.

5. Wrap the parchment around the rack of ribs. Then, wrap the foil around the parchment wrapped ribs, making sure to seal the foil tightly.

7. When you have about 10 minutes left on the cooking time, prepare the wet rub. Start by melting the unsalted butter in a medium size bowl. Next, add the dark brown sugar and honey. Then, use a whisk to combine them until smooth and fully emulsified.

10. Line another half sheet pan with the heavy duty extra wide aluminum foil, then, place a half sheet wire rack inside the pan. Remove the ribs from the oven and set the oven to broil. Then, carefully unwrap the ribs and using two pairs of tongs, one in each hand, place both racks on top of the prepared pan, rib side up. At this point, the ribs will likely be falling off the bone, so try not to break them when transferring.

Ready to impress your family and friends? Fire up your oven and get ready to savor these Fall-Off-the-Bone Oven-Baked Ribs. Whether you're a seasoned pit-master or a barbecue newbie, oven-baked ribs are a guaranteed crowd-pleaser any time of year!

Recipe Tips and Tricks

• Let the Flavors Mingle: After applying the rub, let the ribs rest for at least 2 hours, or ideally overnight in the refrigerator. This allows the flavors to penetrate deep into the meat.

• The Power of Foil: Wrapping the ribs tightly in foil during the initial cooking phase helps trap moisture and steam, promoting tenderness. In the later stages, remove the foil to allow for browning.

• Broil for a Beautiful Finish: For a final caramelized crust and a touch of char on the sauce, broil the ribs for a few minutes at high heat. Keep a close eye on them to avoid burning.

• Let Them Rest: Resist the urge to dig in right away! Allow the ribs to rest for 15-20 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite.