This is the only recipe you will ever need for delicious pork ribs that are so tender, they fall off the bone when being cut. These oven baked ribs cook low-and-slow and then finish on the grill, just to give them that delicious, smoky BBQ flavor that we all love!
By husband loves to BBQ…and I mean, he loves it. He is out there year round in his shorts with a beer in hand. Rain, sun or snow, he is at the BBQ every weekend.
While he is out there BBQ-ing I’m inside working on the rest of the meal. We love to serve these with our simple Pear Salad with pomegranates and walnuts and these amazing smashed potatoes.
When I brought home pork ribs earlier this year, he was excited to cook them on the grill. But we knew from experience that baby back pork ribs turn out best when they are precooked on the stove and then finished on the grill. We just could never achieve that fall off the bone rib that we really wanted!
Oven Baked Ribs That Fall Off The Bone
After a year of trial and error, we finally discovered a no-fail technique that always results in amazing ribs. This recipe works for both pork and beef ribs.
Many recipes will have you boil the ribs to precook them before putting them on the BBQ. We found that boiling the ribs melted the fat away and resulted in a drier rib. Once it sits on the BBQ, it dries out even more and you are forced to slather it in BBQ sauce just to salvage it.
Other recipes will have you cook the ribs in the oven and then serve it. This works well, but it tastes like meat that was cooked in the oven. There is no smoky BBQ smell or bits of crunchy meat.
This recipe combines the best of both worlds. Slow cook it in the oven (you don’t even have to check up on it) and then pop it on the BBQ to finish. Depending on the BBQ sauce you choose, you can even add this to your list of paleo recipes!
Watch Us Make It! – Coming Soon
Ingredients You Need
- 3-4 Pounds Pork Baby back ribs – Baby back ribs are the ones everyone is familiar with. There is a lot of meat and not a lot of fat, but they are smaller than other ribs. We have also tried this recipe with beef ribs that are much larger and they turned out beautifully too!
- Rosemary – Rosemary is optional in this dish, but it adds such a delicious flavor! Grilled rosemary is smoky and delicious and gives the ribs an added dimension of flavor. We used fresh rosemary, but dried rosemary would work too. Thyme would also be delicious!
- Garlic Salt – You could also mince fresh garlic, or make a garlic paste and rub it on the ribs. We didn’t do that here because we didn’t want the garlic falling in to the grill and burning.
- Salt & Pepper – Salt generously!
Step By Step Process For Oven Baked Baby Back Ribs
How To Cook Ribs In The Oven
This is going to be easier than you think! The hardest part is having to smell them as they cook for hours!
- Remove the membrane from the ribs – Sometimes you will find that the butcher will remove the membrane for you. This is a win for sure! If you buy it in a package at the grocery store, chances are that the membrane is still attached. Use a knife to gently pull the membrane away from the pork. Once you get it started, you can use your hands to pull it off.
- Season the pork generously with Salt, pepper and Rosemary.
- Place the ribs in a baking dish. You may need to cut the ribs to make them fit. Then cover them tightly with foil. Bake in the oven for 3 hours.
- Be sure to start warming up your grill before the 3 hours are up. Once done, remove the ribs from the oven and place on the BBQ over medium-low heat for 10-15 minutes or just until they are browned.
Important Teaching Tips
- For tender ribs, the white membrane from the back of the ribs must be removed. The easiest way to do this is use a knife to carefully peel it back. Once you get it started, you can use your hands to pull it off. When making beef ribs, the membrane is really difficult to pull off. I will usually give it a try but end up leaving it on. Here is a great post on how to remove the membrane if you get stuck: Removing The Membrane From Ribs
- Warm up your grill before the ribs are done in the oven. We use a gas grill and will start warming it up 20-30 minutes before the 3 hours are up. If the ribs have to sit while you heat up the grill, they will dry out. If you forget to preheat your grill before the 3 hours are up, consider putting them under your oven broiler instead. That can be done immediately, and you will still get some crunchy parts.
Frequently Asked Questions About Oven Baked Ribs
The BBQ sauce should be added after the ribs are done cooking. If you really want to cook the ribs with the sauce, add it at the 10-15 minutes of cooking to keep it from burning. Usually there is sugar in BBQ that will burn at a high heat. With this recipe, you would want to add the sauce after you take the ribs out of the oven and right before putting them on the grill.
You can use beef ribs instead. We have tried it with both and it turns out great every time.
Yes you can! In fact, that would result in a very flavorful rib! Just pay attention to the spices in the BBQ sauce and make sure they won’t clash with your rub.
With this recipe, we are cooking 3.5 pounds of ribs for 3 hours at 275.
No you don’t. I prefer the meat to fall off the bones so I like to remove the membrane. If you don’t mind a little extra chewing, you can leave it on. Some people actually prefer it that way!
If you don’t have a grill, or just don’t want to grill them, drain the liquid from the pan after baking them, then put them under the broiler for 3-5 minutes. Keep a close eye on it because you don’t want it to burn!
Here Are More Dinner Recipes You Might Enjoy:
- Kalbi – Korean Short Ribs
- Crispy Chicken Wings in the Convection Oven
- Smash Burger Sliders In A Cast Iron Skillet
- Impressive But Easy Roasted Cornish Game Hens
- Kimchi Chicken Sandwich Slider
- Spinach Stuffed Pork Chops – Easy and delicious weeknight dinner
Side Dishes That Pair Well With Ribs
- Accordion Potatoes in the Convection Oven
- Grilled Bread Skewers
- Smashed Potatoes in the Convection Oven
- How to Saute Asparagus so Your Kids Will Actually Eat It!
- Simple Sauteed Pea Shoots
- 3-4 Pounds of Pork Ribs
- 3 Tablespoons Rosemary, Fresh
- 1 Tablespoon Garlic Powder
- Salt and Pepper, to taste
- Preheat the oven to 275 degrees
- Carefully remove the white membrane from the back of the ribs
- Season both sides of the ribs with Rosemary, Garlic Powder, Salt and Pepper.
- Place the ribs in a 9x11 baking dish and cover tightly with foil
- Bake the ribs at 275 degrees for 3 hours. When there is 30 minutes remaining, start heating up your BBQ grill
- Place the ribs on the grill and grill on both sides, for a total of 10-15 minutes, or just until the ribs are browned.
- Serve with BBQ sauce and enjoy!
- For tender ribs, the white membrane from the back of the ribs
must be removed. The easiest way to do this is use a knife to carefully
peel it back. Once you get it started, you can use your hands to pull it
off. When making beef ribs, the membrane is really difficult to pull
off. I will usually give it a try but end up leaving it on.
- Warm up your grill before the ribs are done in the oven. We use a gas grill
and will start warming it up 20-30 minutes before the 3 hours are up. If
the ribs have to sit while you heat up the grill, they will out.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1647Total Fat: 140gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 62gCholesterol: 476mgSodium: 488mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 95g