Fall-Off-the-Bone BBQ Ribs Made in the Oven
Prep Time: 10 minutes
Resting Time 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
These oven baked ribs are cooked low and slow at 275°F until fall-off-the-bone tender, then brushed with homemade BBQ sauce and broiled until sticky and caramelized. I used pork loin back ribs, but this method also works with other pork ribs with adjusted cooking times.
Ingredients
Servings: 4 servings
- 3 lb Pork Loin Back Ribs Baby Back Ribs are the same
- 3 tbsp Apple Seasoning Rub Backyard BBQ Rub or any Rub/Seasoning you prefer
- 5 cloves garlic cut in half and lay on top of ribs while backing
Homemade BBQ Sauce
- 1/2 cup tomato ketchup
- 1 tbsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 1/4 cup packed light brown sugar
- 1/2 tbsp yellow mustard or Dijon or 1 tbsp mustard powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2 garlic cloves minced
- 1/8 cup water
- 1/2 tsp salt
Instructions
Oven Baked Ribs
- Set your oven to 275°F and pull out your roasting pan or baking sheet. Have plenty of foil within reach. Patience is everything with this recipe — resist any urge to crank up the heat and rush things along.
- Flip the rack over and check the underside for a thin papery membrane. If it's there, use a knife to loosen one corner, then grab it firmly with a paper towel and pull it straight off the bones. This one small step makes a big difference — the meat becomes more tender and the seasoning soaks in much better. Once that's done, season both sides well with salt and pepper or seasoning/rub of your choice. Add some garlic clove halves on top of the ribs!
- Lay the ribs bone-side up in your pan — having the meatiest part facing down lets the natural fat drip through and self-baste the meat throughout the long cook. Too long for the pan? Cut the rack in two. Cover everything tightly with foil, making sure there are no gaps for steam to escape. Alternatively, wrap each rack in its own individual foil parcel and set on the baking sheet. Slide into the oven and bake for 2½ to 3½ hours until the meat is fall-apart tender.
- Around the 2,5 hour mark, take a peek. Push a sharp knife straight into the thickest part of the meat — if it goes in without any real pushback, you're almost there. Another good test is to gently lift one end of the rack with tongs — if the meat begins splitting and pulling from the bone, they're ready. Still feeling firm? Keep them going. Ovens vary, and if yours runs on the cooler side, bump it to 300°F and add a little more time.
- In a rush? Grab your favorite store-bought BBQ sauce and jump straight to next step — the ribs will be just as delicious. Making it from scratch? Recipe below
- Take the ribs out of the oven and carefully peel back and discard the foil. Brush a generous coat of BBQ sauce over both sides of the rack. Shift an oven rack to the top position and switch the broiler to high. Slide the ribs under the broiler for 3 to 4 minutes, watching closely the entire time, until the sauce is deeply caramelized and glossy. The sugar in the sauce moves fast under a broiler — don't walk away.
- Give the ribs a few minutes to rest before slicing into individual pieces. Serve right away with extra sauce on the side. And grab a big stack of napkins — you are absolutely going to need them.
Homemade BBQ Sauce
- Add all the ingredients to a saucepan and bring to a boil over medium heat, stirring to combine. Once it reaches a boil, reduce the heat and let the sauce simmer uncovered for about 30 minutes, stirring occasionally, until it thickens to your liking. Taste as it cooks and adjust the sugar or seasonings to suit you.
- Take the pan off the heat and let the sauce cool completely to room temperature. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Notes
A Note on the BBQ Sauce:
Fresh off the stove, this sauce will smell a little vinegary and taste a touch sharp — that's completely normal. Give it at least an hour in the fridge before using and you'll notice a real difference. The flavors settle and mellow beautifully as they sit. It's good right away for grilling, but even better after that rest. Make it the day before if you can — you'll be glad you did.
Fresh off the stove, this sauce will smell a little vinegary and taste a touch sharp — that's completely normal. Give it at least an hour in the fridge before using and you'll notice a real difference. The flavors settle and mellow beautifully as they sit. It's good right away for grilling, but even better after that rest. Make it the day before if you can — you'll be glad you did.