This is hands down the best ribs recipe I’ve ever made! The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.
My family loves this oven baked ribs recipe! It’s the best, easiest way to guarantee fall-off-the-bone tender ribs! I bake my ribs in a 275°F oven for two to three hours. Then, I slather them with a simple homemade barbecue sauce (or you can use your favorite sauce instead).
This simple recipe guarantees tender ribs every time! I use the same method when I make my Asian sticky ribs with a hoisin glaze and these incredible beef ribs!
Key Ingredients
- Pork Ribs: I use baby back ribs, but other ribs, such as spare ribs, country-style, or St. Louis-style, will also work with this recipe. The cook time should be similar, but keep an eye on them to see how they’re progressing.
- Seasoning: A generous amount of salt and pepper is all you need, but feel free to use your favorite BBQ spice rub or seasoned salt.
- BBQ Sauce: I make my own sweet and spicy BBQ sauce (recipe below), but you can use your favorite homemade or store-bought sauce for these ribs. We use a similar sauce for our BBQ chicken wings. I also love this sweet and tangy BBQ sauce.
Find the full recipe with measurements below.
How to Cook Ribs in the Oven
We learned how to make oven-baked ribs from Steamy Kitchen and haven’t looked back since! These baked ribs are incredibly easy! All you need is time.
For the most tender ribs, you’ll want to remove the thin membrane from the back of the rack. This membrane can become tough when cooked. If your butcher hasn’t already removed it, here’s how:
- Gently slide a knife under the membrane.
- Use your fingers to peel it away from the bones.
- If it’s slippery, use a kitchen towel to help grip and pull it off.
Once you remove the membrane, generously season both sides of the ribs with salt and pepper (or my homemade seasoned salt). Then, wrap them tightly with aluminum foil. Bake the ribs low and slow at 275°F for 2 ½ to 3 ½ hours or until they’re perfectly tender.
Finally, just before serving, I slather the baked ribs with my favorite barbecue sauce and broil (or grill) them for a few minutes until the sauce bubbles and caramelizes a bit. That’s it! These will be some of the best ribs you’ll ever make.
Serving Suggestions
My family loves potato salad, creamy coleslaw, corn salad, and cornbread with ribs. A simple pasta salad or macaroni salad are great, too!
These are also amazing next to roasted potatoes, mashed potatoes, or mashed sweet potatoes, and I love them with a nice, big salad (try our honey mustard dressing, creamy blue cheese, or my favorite ranch dressing)!
More Pork Recipes
- Skillet Pork Chops – they turn out so juicy!
- Baked Pork Chops
- Tender Oven Pulled Pork
- Slow Cooker Pulled Pork
- Or, see 20 of our best pork recipes!
Easy Fall Off the Bone Oven Baked Ribs
- PREP
- COOK
- TOTAL
Baking low and slow makes these oven-baked ribs fall off the bone tender. Once baked, we add our sweet and spicy BBQ sauce to the ribs, but you can use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you purchased the ribs, this may already be done for you. If not, instructions are in the tips below the recipe.
For the same tender results, but a different sauce, try our hoisin sticky ribs (made with an Asian-inspired sauce)!
Watch Us Make the Recipe
You Will Need
2 to 2 ½ pounds baby back pork ribs
1 tablespoon olive oil
¼ cup finely diced onion
½ teaspoon ground cumin
½ cup ketchup
1 tablespoon hot chili sauce like Sriracha
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
Directions
1Preheat your oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and aluminum foil.
2Season the ribs: If your ribs still have a thin membrane on the back, remove it. (See the tips section for instructions.) Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.
3Wrap with foil: Place the ribs, meatiest-side down, in your roasting pan. You may need to cut the ribs in half to fit. Cover the pan or baking sheet tightly with aluminum foil. The ribs must be well-sealed to prevent drying out. If your foil isn’t large enough, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet. After making this recipe so many times, we find that keeping the meatiest side of the ribs facing down is best. The rendered fat and juices from the meat above drip down, creating a natural basting effect that keeps the meat moist and prevents it from drying out, especially during long, slow cooking, like in this recipe.
4Bake the ribs: Bake for 2 ½ to 3 ½ hours or until the meat easily falls from the bones. I check the ribs after 2 hours to see how they’re doing. Ribs are ready when the meat is cooked through and very tender.
5To check if they are done, pierce them with a sharp knife. There should be little to no resistance. You can also gently bend the ribs. If the meat looks like it will easily pull away from the bone, they’re ready. If the meat is still tough, they are likely underbaked (your oven might be cooler than mine). Continue baking and consider increasing the temperature to 300°F (150°C).
6Make BBQ Sauce: While the ribs are baking, prepare your sauce. Heat the olive oil in a saucepan over medium heat, then add the onions and cook until they’re soft and translucent, which should take about 5 to 8 minutes.
7Stir in the cumin and cook for another 30 seconds. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir everything to combine, season with salt, and cook for 2 minutes. Set the sauce aside while the ribs finish baking.
8Brush the sauce onto the ribs: Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with barbecue sauce.
9Broil the ribs: Move an oven rack near the top of the oven and turn your broiler to high. Broil the ribs until the BBQ sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn. Enjoy!
Adam and Joanne's Tips
- Ribs: We call for baby back ribs in the recipe, but spare ribs, country-style, and St. Louis-style will work with this recipe. Cook time should be similar. We recommend you check on the ribs while they cook to see how they are progressing.
- Remove the membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack, then use a knife to gently slide underneath it. Pull the membrane away from the bones using your fingers. If it’s slippery or difficult to remove, use a kitchen towel to hold and pull it off.
- Multiple racks of ribs: Cooking time should stay the same with multiple racks of ribs. I wrap each rack tightly with foil and then place them onto a large baking sheet. You can fit two racks on one baking sheet, so my oven can bake four racks at a time.
- Storing: Store baked ribs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months (I double-wrap them before freezing). Thaw frozen ribs overnight in the refrigerator.
- Reheating ribs: Place the ribs (thawed), wrapped in foil, in a 275°F oven for 20 to 30 minutes or place them on the grill over medium heat. Slather the warmed ribs with BBQ sauce before serving (you can also broil or grill to caramelize the sauce, as shared in the recipe).
- Ketchup: The BBQ sauce is best when made with thicker varieties of ketchup that contain no high-fructose corn syrup. Use homemade ketchup or opt for organic and natural options, such as Hunt’s 100% Natural or Heinz Simply.
- Back in the day, we were contributors to Betty Crocker. We shared a similar version of this recipe with them. We loved it so much that we had to share an adapted version with you.
- The nutrition facts provided below are estimates, which include the barbecue sauce and 1 teaspoon of salt.
I did not expect much out of the ribs I had because my MIL, who’s a much better cook than I am, said hers didn’t turn out all that well (we had split the package so they were the same ribs) and because I am merely a serviceable cook. But these ribs turned out JUST as you said they would, falling off the bone and delicious. Thanks for a good lesson in cooking!
Absolutely delicious! I’m not exaggerating when I say that these are the best home cooked ribs I’ve ever tasted. My husband & kids agreed. I already have more ribs in my fridge so I can make this again. The sauce is ridiculously yummy! I could slather that on just about anything. Thank you so much for sharing this recipe!
Made these today. Absolutely the best recipe I’ve found for baby back ribs. I’ve always shied away from making ribs because they never seem to come out “fall off the bone” tender. Finally!! Incredible, mouthwatering, legitimately “fall off the bone” perfect! After living in Texas for 15 years and loving the ribs we could get there, I can now make them just as good at home, even in Maryland, where they seem to have NO idea what good BBQ ribs really are. So far, no ribs anywhere in SoMD can compete with Texas ribs. Never heard of the “remove the membrane” part, but I am convinced that it is the secret. Thank you!
You are so welcome! 🙂
The ribs and barbecue sauce were outstanding!!! Will definitely keep the printed version with my favorite recipes
These are the best ribs: so easy!! I cooked them in the oven for four hours, then put them on the grill for color and added bbq sauce. Truly fall-off-the-bone! Thank you so much for my only go-to for ribs at home :).
You are so welcome! 🙂
Great recipe!
Hi! I make these all the time and LOVE them. This weekend I am making a larger quantity than normal, probably 4 racks. Can I place the ribs on both the top and bottom shelf in my oven, or will this change the cooking time? I’ve only ever needed on one shelf. Thank you!!
Hi there, We are so glad you love the recipe! You can absolutely cook four racks using both shelves. We just recommend swapping the baking sheets halfway through the cooking time (moving the top pan to the bottom and vice versa) to ensure they heat evenly. It might take just a few extra minutes to get perfectly tender since you are putting more cold meat into the oven, but since they are covered, they are very forgiving. Just start checking them right around that 2-hour mark as usual. Enjoy the feast!
Shocking levels of fall of the bone, absolutely transformed a $9 rack of ribs. I made the homemade bbq sauce with a 1/4th of a cup of ketchup and a 1/3rd of a cup of Valentina’s (plus a tablespoon of tobasco) and it added the perfect level of heat to the sauce
Hi there, We are so happy to hear this! Your spicy twist on the homemade BBQ sauce with Valentina’s and Tabasco sounds absolutely incredible. We love that you made the recipe your own—thank you so much for sharing with us!
Works perfectly – delicious with Sweet Baby Ray’s BBQ sauce
I follow a low carb lifestyle so instead of BBQ sauce I use sugar free rib rub. The ribs turn out amazing every single time. Thank you for sharing your recipe.
Love the sauce for broiling. Thank you for detailed strp by step instructions.
We are so glad you loved the sauce for broiling! We work really hard to make sure our step-by-step instructions are clear, easy to follow, and stress-free, so hearing this means a lot to us. Thanks so much for making the ribs and taking the time to leave a review!
The membrane is collagen rich and nutritious – it is edible and you really don’t need to remove it!
Hi Isabel, You are totally right that it is perfectly safe and edible! We usually recommend removing it because it can sometimes be a bit chewy. But there are definitely no strict rules in home cooking—if you prefer leaving it on, you should absolutely keep doing what works best for you! Thanks so much for sharing your perspective.
These were great, the only thing I did different was I steamed mine in the oven wrapped in foil tightly with a little water then I put them in the broiler til the sauce was caramelized and they fell tight off the bone my people loved them so much …
Hi! Do you have an alternative to using foil? I know it’s essential in this recipe but wondering if you’ve tried a different way or know of an alternative to this! Thank you!
Hi there! The foil is really just there to trap the steam and give you that perfect, tender texture. If you want to skip the foil entirely, placing the ribs in a roasting pan or a large Dutch oven with a tight-fitting lid works wonderfully—you might just need to cut the racks down a bit to get them to fit. Alternatively, if you just prefer the aluminum not to touch your food, you can wrap the ribs tightly in parchment paper first, and then wrap the foil over the outside. Hope this helps!
These are great ribs. My husband finished them off on the grill with some BBQ sauce. Fall off the bone delicious. I am pretty sure I cut a page out of a magazine years ago with this recipe but lost it. Glad I googled ribs and found this great recipe again.
Hi Andy, Finishing them on the grill with BBQ sauce is the perfect way to get that mouthwatering sticky crust! We have been sharing recipes for 16 years now, so it is definitely possible you saw a version of this floating around back in the day. We are so glad you found us again and that they were such a hit. Thanks for the kind note!
We made these tonight for the first time and the four of us LOVED them! We used our own sauce, but they were absolutely fall off the bone perfect!! This will definitely stay in our dinner rotation. 😋
Lovely helpful recipe! Tip for membrane removal…start at the small end, it seems to remove easier…
Oh my goodness!!! Yum Yum Yum!!! My Mom is a fabulous cook! She left her skills within my soul.I have to tell you I was intimidated by making ribs. I don’t know why. This recipe is absolutely five stars! I couldn’t wait to taste them. Because of your recipe I’m proud to say I am no longer intimidated. Thank you with five appreciation for sharing the love. After 64 years, I can finally cherish making delicious barbecue ribs. Thank you
Hi Cyndy, What an incredibly sweet note! We love that your mom passed down her cooking skills to your soul. We firmly believe that home cooking should never feel intimidating or stressful, so hearing that this recipe helped you conquer your fear of making ribs absolutely makes our day! We are so thrilled that you finally have a go-to method for mouthwatering ribs after 64 years. Thank you so much for the five stars and for sharing the love with us!
Wow! Delish! Made these for dinner today. We are Brits and these are the closest we have had to Flanigans in Ft Lauderdale which we used to rate better than Bobby Rubinos back in the day. Will be making them again soon! Thank you!
This is my go to rib recipe. I season to taste and use my favorite bbq sauce. I am definitely not a cook, and this recipe is easy to follow with delicious results!
I’ve done ribs like this for 60 years and still love them. For a long time, I did NOT know about tremoving the membrane. They are fall apart tender, just check to makee sure they are done.
So, is 2 or is 3 hours? That is a big gap.
Hi Eduardo, Great question! The exact time really depends on the size and type of your ribs. Baby back ribs usually take closer to 2 hours, while larger, meatier spare ribs can take closer to 3. We recommend checking them right at the 2-hour mark—you’ll know they are ready when the meat is incredibly tender and easily pulls away from the bone. Happy cooking!
Meaty side up for the broiler phase?
Yes.
Can these be finished on the grill? If so, for how long and I’m guessing medium temp (350•)?
Hi Lisa, Yes, absolutely! Finishing them on the grill is a fantastic way to get a mouthwatering, sticky crust. Medium heat (around 350°F) is perfect. Just brush the ribs with BBQ sauce and grill them for about 5 to 10 minutes, keeping a close eye on them, until the sauce is beautifully caramelized and bubbly. Enjoy!
This was an excellent recipe! I did 275°F for 3lbs of ribs at 3 hours followed by 30 minutes at 400°F for the sauce caramelization. Truly excellent!
Possibly the best rib recipe for home cooks! Turned out perfectly! Easy to follow recipe to make super tender ribs. I recommend a dry rub, then slather with a mix of smoky BBQ sauce and chipotle pineapple glaze before broiling for a bit heat and amazing flavor 😋
I had precut the slab into 2 bones each to fit in the freezer. Will that reduce the cooking time ?
Probably not, I’d just line them up in close to one another and still keep them well enclosed with the foil.
This is the best recipe for fall off the bone ribs. I use it everytime I make them!
I came here for the rib recipe (didn’t know how high to set the oven temp), and stayed for the great BBQ-sauce recipe. Thanks for the great tips!
I got curious with this recipe because the weather doesn’t always cooperate here. On a rainy day I can’t fire up my smoker or my grill and so I wanted to find something that might make decent ribs in the oven. This is not that recipe. I’m sorry but these weren’t good let alone great. I ran mine at 275 for 3.5 hours and then broiled – it was gross at best. I don’t think you can recommend this recipe until you truly know what good ribs are. I graded this on a scale because I knew they would never be proper ribs, but these were maybe a 3/10.
I don’t think you should provide any feedback until you truly know what good manners are. Sorry bud. You wanna be helpful? Share yours!
Thanks for your reply on this. I am not a rib enthusiast so I dont truly know what good ribs are but I am well versed in the difference between decent and gross. It is basically a temp and suggested time for the oven. The rest is base on personal preferences. It’s check for doneness, Season and sauce as you like. What could possibly have led to the gross at best designation? No rating from me as I havent tried it yet.
Hi there, This is truly a family favorite (and a reader favorite), but all tastes are different. Thanks for trying our recipe and offering feedback. Hope the weather improves for you and your smoker!
These ribs are the easiest to make and the BEST to eat… make sure you have extra napkins
OMG!!! You are absolutely right, IT is the best baby back rib we ever tasted. Thank you, thank you. It made me look like I’m a cook 😉 Thank you for sharing your recipes. Keep it coming.
This recipe was the easiest and made the best ribs ever! I have made these many times and always delicious. Thank you for the recipe
I think I came to the right place for a great recipe for back ribs!! I am making them today!!!
This looks really delicious, and I plan to make them for my family for Easter. I am from Sioux City, Iowa, home of Sioux Honey called Sue Bee Honey BBQ Sauce – Original, using – you guessed it! honey as the # 1 ingredient. It’s delicious! Thank you so much for the recipe.
Hi! I have made a few times in a glass baking dish and just wrap the dish in foil and it always turns out great. I am making a lot more (4 slabs) today and need to use a rimmed baking sheet. Will it turn out the same if I line the baking sheet with parchment paper, and then wrap it in foil? Thank you!