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Oven Baked Ribs – Fall-Off-the-Bone (Easy Method)
These oven baked ribs are seasoned with a smoky homemade dry rub, wrapped in foil to braise low and slow, then finished under the broiler for sticky, caramelized BBQ sauce. Juicy, fall-off-the-bone tender every single time — no grill, no smoker, no guesswork. Baby back or St. Louis style, both work perfectly.
Servings: 4 people
people
Equipment
- baking sheet
- Foil
Ingredients
- 2 lbs pork baby back ribs
- 3 tablespoon yellow mustard
- ¼ cup apple juice, (optional, for wrapping)
- 1 tablespoon Worcestershire sauce
Dry Rub
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper, (optional, for heat)
For Finishing
- 1½ cups BBQ sauce
Instructions
Remove the Membrane
- Start by removing the membrane from the back of the ribs. Slide a butter knife under the membrane at one end of the rack, then grip it with a paper towel and peel it off—it should come off in one piece.
Rub the Ribs with Yellow Mustard
- Rub the ribs all over with yellow mustard. This helps the seasoning stick and adds a subtle tang. Combine all the dry rub ingredients in a bowl, then coat the ribs generously and evenly with the mixture, pressing it in so it adheres.
Wrap in Foil and Refrigerate
- Arrange the ribs meaty-side down in the prepared pan, cutting the rack in half if needed so it fits in a single layer.
- Add a splash of apple juice and sprinkle with Worcestershire sauce
- Tightly cover the pan with foil, sealing all edges to trap steam and prevent the ribs from drying out. If your foil is too small, wrap each rack in its own tight foil packet and place on the baking sheet. Positioning the meaty side down lets the rendered fat and juices baste the meat as it cooks low and slow, keeping the ribs extra moist and tender.
- Refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Bake
- Preheat oven to 300 F.
- Bake for 2 ½ to 3 ½ hours, or until the meat is very tender and starting to pull away from the bones. Begin checking at 2 hours; ovens vary, so your ribs may need more or less time.
Sauce the ribs
- Brush with a thin layer of BBQ sauce, butter, or oil during the last 20–30 minutes to lock in moisture. Generously brush both sides.
- Return to oven for 30 more minutes.
Check for doneness
- Pierce the meat with a sharp knife — there should be little to no resistance. You can also gently bend the rack; if the meat looks like it will easily pull away from the bone, the ribs are done. If they still feel tough, continue baking. If your oven runs cool, increase the temperature to 300°F (150°C) to help them finish.
Broil the ribs
- Move an oven rack close to the broiler and turn the broiler to high. Broil the sauced ribs for 3 to 4 minutes, or until the sauce is bubbly and caramelized. Watch closely so the sugars in the sauce don’t burn. Serve immediately.
Nutrition Facts
Oven Baked Ribs – Fall-Off-the-Bone (Easy Method)
Amount per Serving
Calories
588
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
99
mg
33
%
Sodium
3105
mg
135
%
Potassium
743
mg
21
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
51
g
57
%
Protein
29
g
58
%
Vitamin A
1258
IU
25
%
Vitamin C
1
mg
1
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Storage, Leftovers, and Reheating
- Refrigeration: Cool ribs to room temperature, then store in an airtight container in the fridge.
- Freezing: Wrap portions tightly before freezing; the sauce and rub both freeze well, making them perfect for future meals.
- Reheating in the oven: Cover ribs and warm them gently in the oven until heated through, then brush with a little extra sauce and briefly broil to refresh the caramelized exterior.
- Reheating on the stovetop: For saucy leftovers, gently warm rib pieces in a covered skillet with a splash of water or sauce to keep them moist.
