These are the best ribs! Baking low and slow is our secret to fall off the bone oven-baked ribs. Some people think that ribs should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing while the ribs bake. Let’s do this!
The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven.
We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs! We use the same method when making these Asian-inspired ribs with a hoisin glaze.
We learned how to make oven-baked ribs from Steamy Kitchen and have never looked back! So we suggest you prep the ribs, pick out a favorite movie, open a beer, and relax until done.
These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, and then when baked, we brush on our favorite barbecue sauce.
You can use the barbecue sauce suggested in the recipe below (it’s so simple to make) or use your favorite homemade or store-bought sauce. (We also LOVE this sweet and tangy bbq sauce).
We use a similar sauce when making these barbecue chicken wings. You can also season the ribs with your favorite BBQ rub. We keep our ribs simple in the video and only use salt and pepper, but you can always add more flavor with a spice rub.
Adam’s Tip: Remove the Membrane
For the most tender ribs, we remove the thin membrane covering the rack. It can be a bit tough when cooked, and since we love ribs that fall of the bone, the membrane has to go. You might find that the butcher has already removed this, but just in case, here’s how to do it yourself.
To remove it, gently slide a knife under the membrane, and then use your fingers to pull the membrane away from the bones. If it is slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
As I mentioned above, you may find that the butcher or shop you bought your ribs from has already removed the membrane. Less work for you!
Also, keep in mind that removing the membrane is optional, some people prefer ribs with the membrane left intact. For ribs with some bite or chewiness, leave the membrane alone. It’s all up to you!
Quick Overview: How to Cook Ribs in the Oven
Of all the pork recipes on Inspired Taste, these ribs are our most popular (these juicy pork chops being the runner-up). The full ribs recipe is below, but here’s a quick overview of the method we follow in our kitchen:
- Remove the membrane (remember, this ensures fall off the bone ribs).
- Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub.
- Cover the ribs with aluminum foil.
- Bake the ribs at a low temperature (275°F) for 2 ½ to 3 ½ hours or until they are tender.
- Slather the baked ribs with barbecue sauce, and then broil (or grill) the ribs for a few minutes until the sauce is caramelized.
Sweet and Spicy Barbecue Sauce
You can use any barbecue sauce you like, but for us, we like to cook up our quick sweet and spicy sauce — it only takes a few minutes. It combines ketchup, brown sugar, chili sauce (like Sriracha), and spices. We’ve shared how to make it in the recipe.
I like making a double batch of the sauce and keeping it in the refrigerator. It will last up to 5 days. The sauce is perfect with chicken, on a burger, or as a dip for fries.
We make a similar sauce to coat our brown sugar barbecue wings. Another option is this homemade barbecue sauce (it’s tangy and delicious!).
What to Serve With Ribs
We love these ribs. Here are some of our favorite dishes to serve alongside them:
- You can never go wrong with potatoes! Here’s our creamy potato salad or try this herby mayo-free version (love this one!).
- These crispy roasted potatoes and mashed potatoes are classic. Here’s our family’s favorite mashed potatoes or try mashed sweet potatoes.
- Pasta salad is a favorite around here. So many of our readers love this veggie-packed pasta salad, and I love this classic macaroni salad.
- Anytime I’m serving heartier meat dishes, I love serving them with a big salad. Throw your favorite salad greens into a big bowl and serve
- alongside one of our homemade dressings: Try honey mustard, creamy blue cheese, or try my favorite homemade ranch.
