Ribs are a food that I have long dreamed of making at home, but have hesitated to work with because I was afraid that they wouldn’t taste as good if they weren’t done in a smoker. However, after craving them for quite some time, I decided to see if I could make fall-off-the-bone ribs in the oven instead. Luckily, this was one of the recipes that I was instantly happy with, and it needed no trial and error! By roasting this rack of ribs low and slow, I was able to achieve a fall-off-the-bone perfection, topped with a caramelized BBQ sauce.
1 Rack Baby Back Ribs
1 ½ tbsp Sugar
1 tsp Salt
1 tsp Garlic Powder
1 tsp Minced Onion Flakes
¼ tsp Celery Salt
2 tsp Paprika
2 tsp Ground Mustard
1 tsp Lemon Pepper
Olive Oil
1 Batch Sweet and Spicy BBQ Sauce
1. Preheat the oven to 350 degrees.
Possible Step: Depending on where your ribs were purchased, there might be a membrane layer over the bone side of the ribs that needs to be removed. I purchased my ribs from a meat market where the butcher had already taken care of this step for me. If you are unsure if your meat has a membrane that needs to be removed, or if you know it needs to be removed, I highly recommend using YouTube as a helpful guide for this step of the process. Personally, I was super glad my butcher took care of this step for me, because I know this prep work is supposed to be slightly challenging. If you have a butcher shop near you, I would suggest buying your ribs from them so you could discuss this with a professional.
Kitchen Tip: If you own a convection oven, make sure you are using the regular bake mode instead of the convection bake mode. Convection mode usually makes the oven slightly hotter, and it is essential for ribs to be done low and slow.
2. Mix all of the spices to create a dry rub, then rub both sides of the ribs generously with the spices until all of the rub is used up.
3. Cut the rack of ribs in half to ensure that it fits on your largest baking sheet pan.
Kitchen Tip: Make sure the baking sheet pan you are using has some lipped sides to catch any grease or BBQ sauce.
4. Line the entirety of the sheet pan with tin foil. It is smart to double layer the tin foil to avoid any difficult to clean up messes.
5. Drizzle both sides of the ribs with a thin layer of olive oil and rub it into the meat.
6. Place the ribs meat side down on the tin foil, and bake for two hours.
7. While the ribs are baking, use this time to make a batch of Sweet and Spicy BBQ Sauce, and let it simmer for at least 25 minutes before taking it off of low heat.
8. Once the two hours of baking has been completed, switch the oven to a low broil. If the oven has a low and high option, use the low option. If the oven can be programmed for a specific temperature of broiling, set it to 450 degrees.
9. Baste the bone side of the ribs first with enough sauce to do a thin layer on all of them, about two large spoonfuls, and broil them for 5 minutes.
10. Flip the ribs and put a generous layer of sauce on the meat side, about two, large, heaping spoonfuls, then broil them for 7 minutes. Repeat this process two more times, with the last time using up the rest of the BBQ sauce with its most generous layer. Between the three times basting, the meat side of the ribs should be broiled for a total of 21 minutes, and the entire batch of BBQ Sauce should be used up.
Kitchen Tip: Keep an eye on the BBQ sauce during each 7 minute interval of basting. You should be able to notice the BBQ bubbling and caramelizing as each layer of the basting process cooks. The last layer will caramelize a little less since you will be using up the remainder of the sauce and it will be slightly thicker than each of the other basting processes. However, even though it will not be quick as caramelized as the first two layers, it should still achieve a sticky texture.
11. This is a food that needs to rest 15 minutes before serving. Do not cover the ribs with tin foil during the resting process, or the tin foil might trap too much of the heat, causing them to continue to cook longer.
Kitchen Tip: The resting time can be used as a perfect time to prepare a side of cob on the corn! Ribs and corn go great together!
After the ribs are done resting, they are ready to be served! I’ve found that a rack of ribs can serve 3-4 people depending on how big of portions people want. Four people could each get about 4 ribs off a rack. This is a decent number if serving this dish with both a side of corn on the cob and a Jalapeno Cheddar Corn Muffin!
August 16, 2023
Fall-Off-The-Bone Oven Roasted Baby Back Ribs – Soup's On with Schallock
maximios Recipes
Ribs are a food that I have long dreamed of making at home, but have hesitated to work with because I was afraid that they wouldn’t taste as good if they weren’t done in a smoker. However, after craving them for quite some time, I decided to see if I could make fall-off-the-bone ribs in the oven instead. Luckily, this was one of the recipes that I was instantly happy with, and it needed no trial and error! By roasting this rack of ribs low and slow, I was able to achieve a fall-off-the-bone perfection, topped with a caramelized BBQ sauce.
1 Rack Baby Back Ribs
1 ½ tbsp Sugar
1 tsp Salt
1 tsp Garlic Powder
1 tsp Minced Onion Flakes
¼ tsp Celery Salt
2 tsp Paprika
2 tsp Ground Mustard
1 tsp Lemon Pepper
Olive Oil
1 Batch Sweet and Spicy BBQ Sauce
1. Preheat the oven to 350 degrees.
Possible Step: Depending on where your ribs were purchased, there might be a membrane layer over the bone side of the ribs that needs to be removed. I purchased my ribs from a meat market where the butcher had already taken care of this step for me. If you are unsure if your meat has a membrane that needs to be removed, or if you know it needs to be removed, I highly recommend using YouTube as a helpful guide for this step of the process. Personally, I was super glad my butcher took care of this step for me, because I know this prep work is supposed to be slightly challenging. If you have a butcher shop near you, I would suggest buying your ribs from them so you could discuss this with a professional.
Kitchen Tip: If you own a convection oven, make sure you are using the regular bake mode instead of the convection bake mode. Convection mode usually makes the oven slightly hotter, and it is essential for ribs to be done low and slow.
2. Mix all of the spices to create a dry rub, then rub both sides of the ribs generously with the spices until all of the rub is used up.
3. Cut the rack of ribs in half to ensure that it fits on your largest baking sheet pan.
Kitchen Tip: Make sure the baking sheet pan you are using has some lipped sides to catch any grease or BBQ sauce.
4. Line the entirety of the sheet pan with tin foil. It is smart to double layer the tin foil to avoid any difficult to clean up messes.
5. Drizzle both sides of the ribs with a thin layer of olive oil and rub it into the meat.
6. Place the ribs meat side down on the tin foil, and bake for two hours.
7. While the ribs are baking, use this time to make a batch of Sweet and Spicy BBQ Sauce, and let it simmer for at least 25 minutes before taking it off of low heat.
8. Once the two hours of baking has been completed, switch the oven to a low broil. If the oven has a low and high option, use the low option. If the oven can be programmed for a specific temperature of broiling, set it to 450 degrees.
9. Baste the bone side of the ribs first with enough sauce to do a thin layer on all of them, about two large spoonfuls, and broil them for 5 minutes.
10. Flip the ribs and put a generous layer of sauce on the meat side, about two, large, heaping spoonfuls, then broil them for 7 minutes. Repeat this process two more times, with the last time using up the rest of the BBQ sauce with its most generous layer. Between the three times basting, the meat side of the ribs should be broiled for a total of 21 minutes, and the entire batch of BBQ Sauce should be used up.
Kitchen Tip: Keep an eye on the BBQ sauce during each 7 minute interval of basting. You should be able to notice the BBQ bubbling and caramelizing as each layer of the basting process cooks. The last layer will caramelize a little less since you will be using up the remainder of the sauce and it will be slightly thicker than each of the other basting processes. However, even though it will not be quick as caramelized as the first two layers, it should still achieve a sticky texture.
11. This is a food that needs to rest 15 minutes before serving. Do not cover the ribs with tin foil during the resting process, or the tin foil might trap too much of the heat, causing them to continue to cook longer.
Kitchen Tip: The resting time can be used as a perfect time to prepare a side of cob on the corn! Ribs and corn go great together!
After the ribs are done resting, they are ready to be served! I’ve found that a rack of ribs can serve 3-4 people depending on how big of portions people want. Four people could each get about 4 ribs off a rack. This is a decent number if serving this dish with both a side of corn on the cob and a Jalapeno Cheddar Corn Muffin!