Fall-Off-The-Bone Ribs in the Oven

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Want ribs with meat that literally falls off the bone? Then this recipe is for you! Fall-Off-The-Bone Ribs baked in the oven glazed in a sweet and spicy barbecue sauce.

Fall-off the Bone Ribs in the Oven featured image above

Am I alone in saying that I sometimes want to eat and sate my hunger cravings but I want to do so without having to chew? Just me? That’s okay.

My pursuit of meat that falls off the bone is reignited whenever I take a bite of any cut of meat that has been overdone to the point I need to stretch out my jaw to allow for the extra chewing. Tough meat is a surefire way to ruin what could have been a delicious, enjoyable meal, and it can happen in minutes.

Which is why we should all exult in recipes like this, in which we take a pound of baby-back pork ribs, lather it with seasoning and sauce, and cook it in the oven to the point the meat is practically jumping off the bone and into your mouth. Its “slow and low” method of cooking lets you set it up then walk away. Upon your return, you’ll find the tenderest, most delicious baby-back pork ribs you’ve ever had.

Can I Use Different Cuts of Pork?

For recipes that call for the meat to fall off the bone, I use baby-back ribs. They are small and tender and don’t take a long time to cook in the oven. But if you have other cuts at your disposal or simply fancy them more, then by all means, use them. Note that because these cuts are larger than baby-back ribs, with more meat and fat, you have the option of doing away with the tinfoil. Here are your options:

St. Louis-Style Ribs: These come from the belly side of the pig. They are bigger and have more fat, which results in tastier meat… and more of it!

Spare Ribs: Another from the belly of the animal. Spare ribs are similar to St. Louis but are longer, as they reach further down under the pig to its breastbone where we get the rib tips.

Rib Tips: If you follow the spare ribs around to the breastbone, you’ll encounter these morsels, which include cartilage. They are usually trimmed from the spare ribs at the customer’s request (or the butcher’s preference).

Ingredients

1 lb. baby pork ribs
1/2 cup ketchup
2 tbsp light brown sugar
1/2 tbsp sriracha sauce
1/2 tsp paprika
1/2 tsp onion powder
1 tbsp apple cider vinegar
pinch of salt and black pepper

How to Make Fall-Off-The-Bone Ribs

Step 1: Preheat your oven to 275°F. Prepare a baking sheet with aluminum foil. Remove the thin membrane from the back of the rack. Season both sides of the ribs with salt and black pepper.

Fall-off the Bone Ribs in the Oven step 1

Step 2: Place the ribs on the prepared baking sheet and cover with aluminum foil. You can also wrap the rack tightly in the aluminum foil and then place it on the baking sheet. Bake the pork ribs for 2-3 hours until the meat falls from the bones.

Fall-off the Bone Ribs in the Oven step 2

Step 3: While the ribs are baking, make the barbecue sauce. Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a simmer over MED-LOW heat until the sauce has thickened. Remove from the heat and let cool.

Fall-off the Bone Ribs in the Oven step 3

Step 4: Remove the ribs from the oven and generously brush both sides with the homemade barbecue sauce. Serve the baked pork ribs with additional barbecue sauce. Enjoy!

Fall-off the Bone Ribs in the Oven step 4

Top Tips For Perfect Fall-Off-The-Bone Ribs

To remove the membrane, make a small slice into the last bone. Then, using a paper towel for grip, gently pull back the membrane.
As is the case when cooking most cuts of meat, let it rest after taking it out of the oven. Those juices need time to redistribute, and the residual heat isn’t done cooking your ribs.
If you have the time, season your ribs hours or even a day in advance then store it in the fridge. This way, the flavors can penetrate the meat.
Caramelize the ribs by coating them in the sauce for the last 30–60 minutes of cooking time.

Fall-off the Bone Ribs in the Oven featured image below

FAQs

How will I know the ribs are done?

So, from a safety perspective, the ribs are done once they hit an internal temperature of 145°F BUT if you want them to fall off the bone, you need to cook them until they reach 190-200°F. This is when the collagen and fat in the meat melts, rendering the meat so mouth-wateringly tender.

Why do I need to remove the membrane before cooking?

The membrane covers one side of the rack of pork, which means your rub and sauce won’t be able to penetrate the actual meat. What’s more, the membrane is tough and will be a nightmare to chew through.

Is the apple cider vinegar used just for taste?

Nope, the ACV does a few things. Yes, it adds a tangy taste to the ribs, but it also balances out the sweetness of the sugar and ketchup, and, being an acid, the vinegar helps tenderize the meat by breaking down its connective tissues. Vinegar also acts as a preservative, though the amount we use in this recipe is too negligible for it to really serve this purpose.

Do I have to wrap them in tinfoil?

The foil retains moisture and heat, which should result in tender, juicy meat cooked in less time than meat cooked without the foil. That said, without foil, the ribs have the opportunity to form what’s known as the “bark”; that’s the outer layer that hardens slightly from the direct heat. The change in texture is appreciated by some.

Do I have to flip the ribs at any point during cooking?

As long as you use the aluminum foil, the ribs should not need to be flipped. The foil retains the heat and moisture that will cook the meat evenly, from all sides.

Serving Suggestions

Sweet Potato Fries: Salty sticks of sweet potato make for a finger-lickin’ side dish. Serve with or without the sweet marshmallow dip included in this recipe.

The Best Greek Salad Recipe (Really!): I could have listed pretty much any salad here but I’m feeling very Mediterranean today, so I’ve gone with this Greek Salad, which features crunchy cucumbers, sweet cherry tomatoes, and tasty feta cheese.

BLT Pasta Salad: Can one meal have too much pork? That’s what this salad poses. (Hint: The answer is ‘no’.)

Jenny’s Cornbread: What would ribs be without cornbread??? Delicious on its own or dipped in rib sauce.

How to Store Fall-Off-The-Bone Baby-Back Ribs

Let the ribs cool completely then store them in an airtight container or wrap them in tinfoil. You can keep them in the fridge for up to 4 days. To freeze them, first wrap them in foil THEN put them in an airtight container. With this amount of protection, the ribs should last in the freezer for up to 3 months. To enjoy them once more, let them thaw in the fridge overnight then reheat in the oven on LOW.