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These fall-off-the-bone Oven Baked Ribs are tender and delicious with just a 5 minute prep time!
These ribs are so easy and great for any time of the year. The prep is minimal but there is maximum flavor! They’re made using baby back (or St. Louis style) pork ribs, seasoned with our special spice rub, and then slathered in BBQ sauce. Finger licking good!
The key to these ribs is a slow and low roast!
Sometimes you don’t have a chance (or the weather) to break out the grill, so these bad boys are a year-round dinner idea. In the summer we use the same rib rub on our low and slow Smoked Ribs.
Baby backs are ready in 3 hours, and the beauty of this method is that it’s pretty much all “hands-off” cooking time. The result is an incredibly tender texture that will melt in your mouth!
We love to serve these scrumptious ribs with Grilled Corn on the Cob and a side of Baked Beans
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Table of contents
Ingredients needed:
- 1 slab of Baby Back or St. Louis style Pork Ribs – The baby backs will have a shorter cooking time than the St. Louis style
- Olive Oil
- Dry Spice Rub Mix – We use the same rib spice dry rub mixture that we use in our Smoked Ribs, which is an easy blend of pantry staples that can be mixed together in about 1 minute – see recipe card below for exact amounts
- BBQ Sauce – choose your favorite or make your own
How to make fall-off-the-bone Oven Baked Ribs
This process is so simple that you will be adding this to your go-to list of dinners. Again, the key is a slow roast in the oven. Here is the step-by-step process:
Prepping:
- Preheat the oven to 275˚ F and position the oven rack in the middle of the oven
- Line a sheet pan, with sides, with aluminum foil
- Mix together all of the ingredients for the Dry Rub in a small bowl
- Remove the ribs from their packaging, rinse with warm water, and pat dry
- With a paring knife remove the thin sheet of membrane from the back of the ribs. This step is optional if you want to have ribs that truly fall off the bone. The membrane is what keeps the ribs together. It’s a fairly easy process to remove, but again, optional. (Here is an expert video from Weber to show you how it’s done)
- Place the ribs on the prepared sheet pan and coat them lightly with olive oil
- Generously coat the ribs with the spice rub, all over, including top, bottom, and sides of the ribs
- If you like your ribs less spicy then skip the spice rub and just sprinkle with salt and ground pepper
Cooking:
- Tightly cover the pan with foil
- Cook the baby backs for about 2.5 hours, and St. Louis style ribs for about 3 hours but begin checking for doneness at 2 and 3 hours since every oven cooks differently
- Uncover to check the ribs for doneness. They should be pulling away from the bone and fairly fork tender. If you lift the rack on one end they should start to break apart
- Remove from the oven and increase the oven temperature to 350˚ F
- Uncover the ribs and slather them all over with the BBQ sauce
- Return the ribs to the oven and bake for an additional 20-25 minutes or until the BBQ sauce has cooked and become thicker and stickier
- The final internal temperature should be 190˚ F – 200˚ F
- If you like your BBQ sauce caramelized a bit more then broil on low for about 2 minutes
- Remove from the oven and let the ribs rest for about 10 minutes
- Place the rib rack on a cutting board to slice
- Serve with additional BBQ sauce if desired
Tips for the best Oven Baked Ribs:
- Cook low and slow – 275˚F proved to be the ideal temperature for the best ribs after multiple tests. Try to resist the temptation to rush these ribs!
- Cover the pan tightly with foil. A foil seal will lock in the heat, and help steam the ribs, which keeps them extra moist and juicy while they cook
- What is the ideal internal temperature for fall-off-the-bone ribs? Ribs are technically cooked when they reach an internal temp of 145˚F, but to achieve the “fall-off-the-bone” texture, they need to cook until they reach 190˚- 200˚F. The extra cook time breaks down the collagen and fat that makes them so tender and meltingly delicious!
- You can season the ribs and put them back in the refrigerator for up to 1-day before cooking them
Looking for Sides and Drinks to pair with Ribs?
- Having a crowd? How about a pitcher of White Sangria or Spicy Mango Margaritas?
- A light salad is perfect with these ribs. Our dairy-free Asian Coleslaw or Strawberry Spinach Salad are both a good match
- Fluffy Baking Powder Biscuits with Orange Honey Butter are a great side with ribs
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4.03 from 159 votes
Oven Baked Ribs
Fall off the bone pork Oven Baked Ribs are the easiest dinner you will ever make and they take just 5-minutes to prep. Slathered in rub and BBQ sauce.
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American, BBQ
Servings: 4 servings
Calories: 387kcal
Author: Cyndy Ufkes ~ The Art of Food and Wine
Equipment
1 baking sheet
Ingredients
Ribs:
- 1 slab Pork Ribs, Baby back
- 1 teaspoon olive oil
Dry Rib Rub Mixture – optional
- ¼ cup paprika (4 Tablespoons)
- 2.5 Tablespoons chili powder
- 2 Tablespoons brown sugar
- 2 Tablespoons black pepper, ground
- 2 Tablespoons kosher salt
- 1.5 Tablespoons garlic powder
- 1.5 teaspoons dried oregano
- ½ teaspoon dry mustard
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- pinch cayenne
- 8 ounces BBQ sauce of choice (more if needed)
Instructions
Preheat the oven to 275° F. Line a baking sheet pan with foil
Rinse the rack of ribs, pat dry, and pull the thin membrane off the back of the ribs. This is optional, but highly recommended, and easy to do. It makes the ribs easier to eat and allows the rub to sink in. It usually pulls off in one big sheet.
Blend the rub seasoning mix in a small bowl, if using.
Lay rack of ribs on the foil-lined baking pan, brush with olive oil and generously smear the rib rub all over the ribs (bottom, sides, and top). If you want the ribs less spicy you can skip the rub and just season with ground pepper and salt.
Tightly cover the baking sheet with foil. The ribs should be meat-side up.
Bake the ribs for about 3-3.5 hours for St. Louis style ribs, and about 2.5 hours for baby back ribs. Uncover and check for tenderness. The ribs should be pulling away from the bone at this point and fork-tender.
Remove ribs from the oven, and increase cooking temperature to 350° F. If any liquid has accumulated in the pan drain it off.
Coat the ribs generously with the BBQ sauce.
Return to oven, uncovered, and let the ribs bake for an additional 20 minutes.
If you prefer your BBQ sauce more caramelized then finish by broiling the ribs for about 2 minutes on low broil.
Remove from the oven and let the ribs rest for 10-minutes before cutting and serving.
Notes
- The calorie count is for ribs only
- If adding BBQ sauce add on about an additional 90 calories per serving
- This recipe can be doubled or tripled
- The total cooking time for Baby Back ribs is about 3 hours
- The total cooking time for larger St. Louis ribs is about 4 hours
- If you have leftover Dry Rub you can store it in a spice jar for up to 6 months
- BBQ Sauce is optional but highly recommended. Try our favorite Easy Homemade BBQ Sauce
Nutrition
Serving: 3ribs | Calories: 387kcal | Carbohydrates: 14g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 3699mg | Potassium: 566mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1836IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 3mg
Reader Interactions
Comments
Micki
Hello Cyndy!
Please add a note that sauce is optional (unless it’s needed for them to fall off the bones!).😂
Reply
Joshua Jones
Great recipe. I’m use to low and slow on my Weber Kettle!Reply
Cyndy
Thanks! We love ribs so it’s good to have options when it’s snowing! Low and slow is always the way to go.
Reply
Mary
Can you make them without sauce… or having sauce optional? Or might they be too dry?
Reply
Cyndy
Yes, you definitely can skip the sauce. Just make sure the final internal temperature of the ribs is 190˚F–200˚F
Reply
John Derfelt
You are right on with your cooking instructions, and your rub recipe is over the top! I’m making some ahead for future ribs, but also to finish off other meats in my oven and grill. Thank you!Reply
Cyndy
Thanks John – it’s on weekly rotation at my house too! I’ve used the rib rub on pork tenderloins with great success.
Reply
Althea Ghirawoo
This is the second time making this recipe. it is so delicious. my daughter could not believe how tasty they turned out 👍👍👍Reply
Cyndy
Thanks! We are so glad to hear she liked them.
Reply
Jessica
This was my first time ever making ribs and this was the PERFECT recipe. I adjusted the dry rub due to my boyfriend is kinda picky with spices but used season salt, garlic, pepper and a brown sugar bourbon spice blend and Sweet Baby Ray’s BBQ. The cooking temp/time and tip to remove the membrane was perfect and they came out delicious!!! Thank you so much!!Reply
Cyndy
I’m glad it was perfect. The spices are flexible so I’m happy to hear you were able to adjust them.
Mike
Pro Tip: Add 1tsp ground Cinnamon….sounds crazy but it worksReply
Joanne
This is my first try cooking ribs. My ribs are all ready for the oven today and they smell sooo good.
Now my question is how to reheat these ribs for my party in 2 days ?
Do I freeze them or keep them wrap ?
Also what temperature and for how long ?Reply
Cyndy
Hi Joanne – I would just wrap them, and store in the refrigerator. To reheat: place leftover ribs in a pan, cover tightly with aluminum foil, and warm them in a 250˚F oven until the meat reaches an internal temperature of 130 to 140 degrees. This will take 20-30 minutes. Enjoy!
Reply
Claudia
WOW.The sodium level is off the charts.
Reply
Cyndy
The rub mix is very flexible so if you are watching your sodium just omit or decrease the amount of salt you use.
Reply
Norma J Rodriguez
made the ribs with the spice rub. they came out DELIOUSLY. Made potato salad and baked beans.Reply
Cyndy
Thanks for your kind comment – glad you enjoyed!Reply
Valarie Ford
We have used this recipe twice & it is incredible! So easy to prep and fall off the bone yummy! We did the rub as per recipe with the 1/4 cup paprika & loved it! Thanks for sharing!Reply
Donna McGinn
This recipe is perfect
My family loved them ! I just made 3 racks for my 4th of July party tomorrow! They are the best but I hope they are just as good warmed up for the party tomorrow.Reply
Bethany Gonzalez
I posted a comment earlier and i was wanting to update it. Before actually making it, i gave a 3 star for directions because 1/4 cup of paprika sounds like an error BUT after i only did 1/4 tsp paprika and made the recipe (I used sweet baby rays Bbq sauce and also added a liquid smoke on the ribs first before adding the dry rub) THIS WAS ABSOLUTELY AWESOME!!! I have already saved this recipe and feel confident for once making ribs for my husband.Thank you teuly so much for sharing this recipe!Reply
Cyndy
Glad to hear it worked out!Reply
Lisa
Someone GAVE me 2 racks of baby back ribs. Unbeknowest to them, I don’t like eat or like ribs. However, I cook alot of things I don’t necessarily eat. I decided to look for recipes for oven baked ribs and ran across yours. I made a much smaller batch of the rub and the ribs are now in the oven. I am actually excited to try one because the rub smelled sooo good. The ribs looked good and my boyfriend is anxiously waiting for them to get ready. I’ll let you know later how they turned out but I’m sure they’ll be a hit!!Reply
Cyndy
Great! Let us know how they turn out!Reply
Susan
These were delicious! I can’t have spicy food, so I used a rub of salt, pepper and garlic powder on a slab of baby back ribs. Used a sugar free barbecue sauce to finish . Will definitely make again! 😋Reply
Jayne
Thank you so glad you enjoyed them.Reply
Sandy
Thank you for this recipe! I just made them and they’re delicious!Reply
Jayne
Great! we are so glad you enjoyed them. Thanks,
JayneReply
Bethany
1/4 “cup” paprika?? not sure you meant that. i will update stars after i make it.
Reply
Cyndy
Yes that’s what we use but if you want it a little less spicy you can certainly cut back on the amount – it’s a very forgiving spice mix. It’s 4 Tablespoons so you could try 2-3 if you’d like.Reply
Jackie T
I’m not interested in putting the bbq sauce on the ribs. Do I still need to uncover and cook the additional time if I only want the dry rub?
Reply
Cyndy
Hi Jackie – no, but just be sure the ribs are between 190-200 degrees. They made need an additional 10-15 minutes uncovered but that time is generally just to ensure the bbq sauce is baked in. Enjoy!Reply
Teresa Gill
My absolute favorite baby back fall off the bone oven baked ribs recipe!! SO GOOD 👍😊Reply
Cyndy
Yea! So glad you loved them. They are an constant rotation in our house too!Reply
Kris
Dinner was DELICIOUS !!!!Reply
Cyndy
Happy to hear it was a hit!Reply
Terri
Absolutely delicious and truly fall off the bone. A total hit at our house. Thank you for posting the recipe.Reply
Cyndy
We love hearing that you loved them as much as we do! Thanks for sharing.Reply
Holley
You can’t beat a flavorful, juicy and easy to make dish! These ribs are delicious! A new family favorite!Reply
Cam
These ribs turned out PERFECT! Tender, fall of the bone delicious, we couldn’t get enough of them!Reply
Biana
This ribs look so delicious and so tender! What a great summer meal.Reply
Caitlin
Such a tasty baked rib recipe! Love how simple it is and packed with flavor!Reply
Kate
My ribs turned out so juicy and delicious and the dry rub is just perfect. Thank you!Reply
