No grill? No problem! These melt-in-your-mouth, Fall-Off-the-Bone Oven-Baked Ribs are your shortcut to deliciousness without firing up the grill. Unlike traditional grilling methods, this recipe delivers tender, juicy ribs with minimal effort.
With simple prep, you can have restaurant-quality ribs ready to impress your family and friends. This recipe delivers tender, juicy meat with a perfectly caramelized barbecue sauce that will have everyone asking for seconds. Ditch the grill and indulge in oven-baked perfection!
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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
- Baby Back Pork Ribs: Make sure to remove the membrane on the underside because it acts as a barrier, preventing rubs and marinades from fully infusing the meat.
- Yellow Mustard: A thin layer acts as a binder, helping the dry rub adhere better to the meat.
- Dry Rub: A blend of 14 herbs and spices – l’ll get into more detail about below.
- Honey, Dark Brown Sugar, and Unsalted Butter: This trio combined makes a wet rub symphony of sweet, savory, and buttery goodness that will elevate your oven-baked ribs to a whole new level.
- Barbecue Sauce: You can use any sauce you like, but I like Sweet Baby Ray’s Original because it’s not overly smokey or sweet, allowing the dry and wet rubs to shine through.
Steps to Make the Dry Rub
- Gather the ingredients for the Dry Rub.
- Place all the ingredients for the dry rub in a small bowl.
- 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
- 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.
- After the membrane is removed, spread one tablespoon of yellow mustard on each side of both racks of ribs.
- Then, spread 2-3 tablespoons of the dry rub on each side of both racks of ribs.
- 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.
- Then, wrap the parchment around the rack of ribs.
- Next, wrap the foil around the parchment wrapped ribs, making sure to seal the foil tightly.
- Repeat steps 4-7 to wrap the other rack of ribs. Place both racks on a half sheet pan lined with heavy duty extra wide aluminum foil. Place the pan in the refrigerator for a minimum of 2 hours, or up to 24 hours, if you have the time.
After the ribs have been in the refrigerator for your preferred amount of time, remove them. Then, preheat your oven to 300°F. Once the oven reaches temperature, place the pan with the ribs on it in the oven for 2 hours.
- 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.
- Remove the ribs from the oven and increase the temperature to 325°F. Place one wrapped rack on a flat surface and unwrap it. Take care when you unwrap as it will be hot and there will be a fair amount of liquid inside the foil. Then, place half of the wet rub on top of the rack of ribs.
- Allow the wet rub to melt slightly, then carefully spread it over the entire top of the rack of ribs, making sure not to disturb the dry rub layer too much. Then, re-wrap the ribs with the parchment and foil, and place them back on the sheet pan. Repeat the wet rub process with the other rack. Return the ribs to the 325°F oven and bake for 1 hour.
- 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.
- Next, add your favorite barbecue sauce to the rib side of each rack.
- Then, use a basting brush to spread the sauce over the entire surface of the ribs. Place the pan in the oven and broil for 5 minutes.
- Remove the ribs from the oven and carefully turn them over. Then, add sauce to the tops of both racks.
- Next, use the basting brush to spread the sauce over the entire top of both racks. Return to the oven and broil for 5 more minutes. Remove from the oven and allow to rest for 15-20 minutes before cutting and serving.
Convinced that oven-baked ribs are the key to your next culinary triumph? Ditch the grill and embrace the ease of your oven. Feel free to experiment with different spice combinations, wet rubs, and barbecue sauces to create your own signature flavor profile.
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!
Frequently Asked Questions
This is a personal preference. Removing the membrane allows for better seasoning penetration and crispier texture, but it can be a step you skip if you’re short on time.
Both! Dry rubs offer a focus on spice flavor. Wet rubs add moisture and contribute to a caramelized crust. Using both leads to even more tenderness.
Sweet Baby Ray’s Original is my choice for its balanced flavor and versatility. However, there are countless delicious options available. Experiment and find one that suits your taste!
Classic options include coleslaw, baked beans, mac and cheese, potato salad, or corn pudding.
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.
Great Side Dishes for Ribs
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Fall-Off-the-Bone Oven-Baked Ribs
Equipment
- Paper Towels
- Reynolds Heavy Duty Extra Wide Non-Stick Aluminum Grill Foil
- Parchment paper
- 2 half sheet pans
- 1 half-sheet wire rack
- 2 Tongs
- 1 Basting Brush
- Paring Knife
- whisk
Ingredients
- 2 racks Baby Back Pork Ribs
- 4 tbs Yellow Mustard
- 6 tbs Unsalted Butter melted
- ½ c Dark Brown Sugar
- ¼ c Honey
- ½ c Barbecue Sauce
Ingredients for Dry Rub
- 2 tbs Dark Brown Sugar
- 2 tbs Smoked Paprika
- 1 tbs Chili Powder
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Kosher Salt
- 2 tsp Ground Cumin
- 2 tsp Cayenne Pepper
- 2 tsp Black Pepper
- 2 tsp White Pepper
- 1 tsp Ground Mustard
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Sea Salt
Instructions
To Make the Dry Rub
- Gather the ingredients for the Dry Rub and place them in a small bowl.
- Then, use a small whisk to combine all the dry rub ingredients.
- Place in an airtight container until ready to use.
To Make Fall-Off-the-Bone Oven Baked Ribs
- Rinse both racks with cold water and place them on a layer of paper towels on a half sheet pan, place another layer of paper towels on top. Press down on the paper towels on the top to make sure they are as dry as possible. If you have the time, and space, I recommend placing them on a fresh layer of paper towels on the half sheet pan, and refrigerating them, uncovered, overnight to allow them to dry out thoroughly.
- To remove the membrane from the underside of the ribs, 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 steps 2-4 to remove the membrane from the other rack.
- Once the membrane is removed, spread one tablespoon of yellow mustard on each side of both racks of ribs. Then, spread 2-3 tablespoons of the dry rub on each side of both racks of ribs.
- Lay a large sheet of extra wide heavy duty aluminum foil on a flat surface. Then, lay a piece of parchment, large enough to wrap the rack of ribs in, on top of the foil.
- Place one prepared rack of ribs in the center of the parchment. Then, wrap the parchment around the rack of ribs. Next, wrap the foil around the parchment wrapped ribs, making sure to seal the foil tightly.
- Repeat steps 6-8 with the other rack of ribs. Place both racks on a half-sheet pan lined with extra wide heavy-duty aluminum foil, and place in the refrigerator for at least 2 hours, or up to 24 hours if you have the time.
- After the ribs have been in the refrigerator for your preferred amount of time, remove them. Then, preheat your oven to 300°F. Once the oven reaches temperature, place the pan with the ribs in the oven for 2 hours.
- 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.
- Remove the ribs from the oven and increase the temperature to 325°F.
- Place one wrapped rack on a flat surface and unwrap it. Take care when you unwrap, as it will be hot, and there will be a fair amount of liquid inside the foil. Then, place half of the wet rub on top of the rack of ribs.
- Allow the wet rub to melt slightly, then spread it over the entire top of the rack of ribs. Then, re-wrap the ribs with the parchment and foil and place them back on the sheet pan.
- Repeat steps 13-14 with the other rack. Return to the 325°F oven and bake for 1 hour.
- Line another half-sheet pan with the extra wide heavy-duty aluminum foil, then place a half-sheet wire rack inside the pan. Remove the ribs from the oven and set the oven to broil.
- 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 the racks when transferring.
- Next, add your favorite barbecue sauce to each rack. Then, use a basting brush to spread the sauce over the entire surface of the ribs. Place the pan in the oven and broil for 5 minutes.
- Remove the ribs from the oven and, using the tongs, carefully turn them over. Then, add sauce to the tops of both racks and use the basting brush to spread the sauce over both racks. Return to the oven and broil for 5 minutes.
- Remove from the oven and allow to cool for 10-15 minutes before cutting and serving
- Yield 6-8 servings
Tips/Notes
- If you can find it, I recommend using Reynolds Heavy Duty Extra Wide Non-Stick Aluminum Grill Foil
- I like to use half sheet size precut parchment for ease.
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