Fall off The Bone Ribs
FAQ
Do I have to remove the membrane?
Yes! Removing the membrane ensures tender, fall-off-the-bone ribs. For full instructions, see step 2 in the directions.
Can I use a pre-made spice rub?
Absolutely. Any BBQ or pork rub works, let it sit on the ribs for at least 30 minutes, or overnight for deeper flavour.
How do I get a sticky glaze?
Bake or broil with BBQ sauce as described. For extra sticky ribs, bake first, then broil briefly for caramelized edges.
Can I cook these on a grill instead of the oven?
Yes! Cook low over indirect heat for 2.5–3 hours, then finish with sauce over direct heat for caramelization.
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
- Preheat oven: 275°F (135°C).
- Remove the membrane from the back of the ribs. Flip the rack so the back (bone side) is facing up. Slide a knife under one corner of the membrane, lift, and use your fingers (or a paper towel for grip) to pull it off in one thin sheet.
- Generously season both sides with salt and pepper (or a dry rub of choice if using).
- Wrap ribs tightly in foil and place meat-side up on a sheet pan and bake for 3 hours.
- Remove ribs from oven, brush generously with BBQ sauce. Then either:– Oven method: Bake 10–15 minutes to set glaze.– Broil method: Broil 3–5 minutes for caramelized, slightly crispy edges.(You can also do both: glaze in the oven first, then broil briefly.)
- Let ribs rest 10 minutes before slicing.
- Serve with extra BBQ sauce on the side.
- Enjoy
Notes
Membrane Removal Tip:
- Removing the silver skin is key for tenderness. If your ribs came prepped, it may already be removed.
- For extra flavour, try this simple dry rub: 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, 1 tsp brown sugar. Rub it on the ribs before baking and let it sit 30 minutes or overnight in the fridge.
- Or, use your favourite store-bought spice rub, just adjust salt if it’s already seasoned.
- Refrigerate: Store in an airtight container in the fridge, for upto up to 3 days.
- Reheat: Wrap in foil, heat in 300°F oven for 30 minutes
- Freeze: Wrap tightly in plastic wrap + foil, and freeze up to 3 months.
- Reheat from frozen: Thaw overnight in the fridge, then heat in 300°F oven for 30–45 minutes.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
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!