The Best Baked Pork Ribs – Fall Off The Bone Tender

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These ribs are so tender and delicious, they just fall right off the bone! They are made with an easy homemade spice rub for flavor, and BBQ sauce smothered on top. You’re going to love this oven-baked ribs recipe because it is so easy to make and tastes insanely good! 

I don’t know about you, but I really dislike chewy ribs. You know the ones where you really have to work to get the meat off the bones and they really aren’t tender. The best ribs are the ones that are so tender that the meat just falls right off the bone. So that’s exactly what I set out to do with this recipe! I have made these ribs for multiple family events and they are always a hit! I’ve had people tell me they don’t like ribs, but after trying this recipe they become a rib-lover! This is a recipe my husband asks for again and again. 

My favorite way to make the most tender ribs is in the oven at a low temp. This cooking method cooks the ribs really slow which helps yield super tender ribs! Slow cooking ribs give them the melt-in-your-mouth texture and give you the most amazing ribs! Then you add your favorite BBQ sauce on top and stick them under the broiler to caramelize the sugars in the BBQ sauce to make them just that much better! 

This recipe uses a homemade dry rub that is made with spices you likely already have in your spice cabinet. The rub is slightly sweet, slightly spicy, and a little smokey too. I love to use this rub on chicken, wings, or hamburgers on the BBQ. It’s an easy recipe you’re going to want to keep coming back to!

Difference between St. Louis Ribs and Baby Back Ribs

You may have noticed at the grocery store that there are a few different types of pork ribs. I personally love baby back ribs, and that is what I recommend for this recipe. But, what’s the difference anyway?

Baby back ribs, also known as back ribs or rib loins, are from the upper part of the rib cage. They have a curve to them and tend to be meatier than St. Louis style. 

St. Louis Ribs are part of the spare ribs and come from the portion of the ribs that are closer to the belly of the pig. They are bigger than baby back ribs and are more flat. Because they are bigger, they take longer to cook. You can use them for this recipe if you’d like, but keep that in mind! 

Tools to make oven-baked ribs

Sheet Pan– You will need a sheet pan with edges on it so it can catch the liquids from the ribs and so it doesn’t leak into your oven. Linked is my favorite stainless steel pan that is non-toxic. 

Foil- Good ol’ aluminum foil to wrap the ribs with 

Ingredients to make Baked Pork Ribs

Homemade Dry Rub Ingredients:

• Brown Sugar – You could also sub for coconut sugar
• Garlic Powder
• Onion Powder
• Smoked Paprika – this adds smokiness to the rub that is so delicious! If you don’t have smoked paprika you can sub for regular. 
• Chili Powder
• Kosher Salt
• Black Pepper
• Cayenne Pepper – this can be adjusted to your spice preference.

I get all my spices from Thrive Market. I love it because they are organic and affordable! (Use this link for a special offer when signing up)

For the ribs

• Baby Back Ribs – I use two racks of ribs, but if you want to cook more you definitely could. This does not affect the cooking time! If you prefer St. Louis Ribs you can sub for that but the cooking time will be longer because they are bigger.
• Yellow Mustard – the mustard helps the dry rub to stick to the ribs, and the vinegar in the mustard also helps tenderize the meat. 
• Barbecue sauce- you can make your own BBQ sauce or use store-bought. I like to use Kinder’s BBQ Sauce. 

Step-by-step instructions to make fall-off-the-bone tender baked pork ribs

First, make the dry rub. Combine all of the dry rub ingredients in a small bowl and stir to combine. I like to just add to a small mason jar and shake with the lid on. 

Next, prepare the ribs. Check the back of the ribs and remove the tough membrane, also known as the silver skin, on the back. This is a thin piece of tissue of the back, or underside, of the ribs that is white and somewhat translucent. The membrane is a connective tissue that does not soften when cooked, so it will have a tough and chewy texture. The best way to remove it remove the thin membrane is by slipping something like a butter knife under the membrane on one corner. Once you have an edge of the membrane up, you can then just pull it all the way off. Here is a good resource to refer to about removing the membrane. Sometimes ribs will come with the membrane already removed so just inspect the ribs to ensure none of it remains. 

Next, I like to get a large piece of aluminum foil (one for each rib) and lay it over a baking sheet so it is ready to wrap the ribs in after the dry rub is on. 

Then, add a layer of mustard on each side of the rib, about one tablespoon on one side, or enough to evenly coat it. Add sprinkle on 1/4 of the dry rub and then rub it around to ensure it is evenly coated. Repeat on the front and back of each rack of ribs. 

Tightly wrap each rack of ribs with foil leaving the meaty side up. If the ribs are thicker you may need to use more than one piece. You want it to be tightly wrapped without any holes to help cook the ribs. Add the ribs to the fridge and let them marinate for 1-4 hours. 

When you are ready to bake, preheat the oven to 275 degrees F. Add to the ribs to the preheated oven and bake for 3 to 3.5 hours. This is a low and slow method but will yield very tender ribs! Check the ribs at 3 hours. Take a fork to test how tender they are. If the meat easily comes apart it is ready, if it doesn’t come apart yet, wrap it back up tightly and bake for another 30 minutes. If it still isn’t falling apart at 3.5 hours let it bake for 20 more minutes and test again. Trust me, patience here is key and it is so worth it!

When the meat is tender, remove from the oven and turn the oven to the broil setting on high. Open the foil up and then drizzle BBQ sauce on top of the ribs, enough to give it a good coating. Add the ribs to the oven on the middle rack on broil to let the BBQ sauce caramelize. Broil for 5 minutes, and keep a close eye on it because it can easily burn on the broil setting. 

Let the rack of ribs rest for 15 minutes and then slice and serve. 

How to store ribs

Add the ribs to an airtight container and store in the fridge for 3-5 days. To reheat, I like to add them back to the oven with extra BBQ sauce on top until warmed through or heat them in the microwave until warm. 

Pair these Ribs with other summer or holiday recipes to really impress your friends and family!