Fall Off the Bone Ribs
Cooking ribs low and slow guarantees that every succulent bite effortlessly separates from the bone, with tender perfection. These fall off the bone ribs are a culinary symphony of flavour and texture, elevating ordinary ribs into an unforgettable dining experience.
Ingredients
- 2-3 lbs baby back pork ribs
- Salt
- Black pepper
- Spice rub optional (see notes)
- Guinness BBQ Sauce or sauce of choice (see notes)
Instructions
- Pre heat oven to 275°F
- Prepare your ribs by removing the membrane on the back of the rack (see note #1.)
- Season both sides of the ribs generously with salt and pepper (or a dry spice rub if using)
- Wrap the ribs tightly in tinfoil and place the the wrapped ribs meat side up on a sheet pan.
- bake for 3 hours.
- Remove ribs from oven, open the tinfoil and glaze the ribs in your favourite BBQ sauce.
- Place ribs back in the the oven for another 10-15 minutes or under the broiler for 3-5 minutes, until sauce begins to caramelize. (see notes)
- After cooking, allow the ribs to rest for 10 minutes before cutting into them. This helps the juices redistribute throughout the meat for a juicier bite.
- Serve your fall of the bone ribs alongside your favorite sides, and don't forget the extra BBQ sauce on the side!
- Enjoy!
Notes
Try my BBQ sauce recipe >> Guinness BBQ Sauce
Membrane Removal for Tender Ribs:
For the ultimate tenderness, it’s highly recommended to remove the membrane from the back of the rack. If you purchased your ribs from a store, the membrane may already be removed. If not, follow the instructions below for easy removal.
To Remove the Membrane:
- Flip the ribs meat-side down so the back of the rack is facing you.
- Gently slide a knife under the membrane at one corner and lift it.
- Use your fingers to pull the membrane away from the bones. It should come off in one thin sheet.
- If the membrane is slippery or difficult to remove, use a kitchen towel to grip and pull it off.
- Seasoning: For enhanced flavour, apply a dry rub to the ribs before cooking. Allow the rub to sit for at least 30 minutes or up to overnight in the fridge to let the flavours infuse the meat..
- Glaze for 10-15 minutes in the oven: This method allows the glaze to cook slowly into the ribs, creating a thicker, caramelized coating. The extended time gives the glaze a chance to set, becoming more sticky and rich.
- Glaze and broil for 5 minutes: Broiling gives a quick, intense heat that will caramelize the glaze and create a slightly crispy, charred effect on the surface of the ribs. It’s faster, but you need to watch closely to avoid burning the glaze.
- Refrigeration: Store cooked ribs in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, wrap the ribs in tinfoil and cook in a preheated oven at 300°F for about 30 minutes, until warmed through.
- Freezing: If you have leftover ribs, they can be frozen for up to 3 months. Wrap them tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.
- Reheating from Frozen: To reheat from frozen, thaw overnight in the fridge and reheat in a preheated oven at 300°F for 30-45 minutes, or until warmed through.
Tried this recipe?
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2 responses to “Fall Off the Bone Ribs (Oven-Baked Ribs)”
These ribs were awesome! Fell right off the bone, will be making these a lot during BBQ season.
And that Guinness sauce was killer!
Thanks for trying this recipe! You should give the imperial stout sauce a try too!