Fall-Off-The-Bone Baby Back Ribs in the Oven

My recipe for fall-off-the-bone beef ribs has been so successful on this blog that I thought I’d go ahead and take a crack at making baby back ribs using the same oven technique. The benefits to using an oven are that you can make these ribs any time of the year and the oven regulates the temperature, which is often the trickiest part to grilling and barbecuing.

This time around the results were mind blowing if I do say so myself. Not only did the pork ribs turn out perfectly, but I think they’re even better than the beef ribs. They came out so tender that a mere tug removed the meat from the bone. What truly blew me away was how well the smoky-sweet dry rub marinade (combined with a light basting of barbecue sauce at the end) made these comparable to restaurant quality.

The only thing that would make these ribs better would be to smoke them for an hour before tossing them in the oven to finish them off. I’m very proud of this recipe and I would be surprised if other rib lovers don’t enjoy this as much as I do.

Recipes for Complimentary Side Dishes


Fall Off The Bone Baby Back Ribs in the Oven

The best ribs you can make at home. The dry rub and foil pouch technique makes these ribs simple, easy, and delicious.
Prep Time1 hr 15 mins
Cook Time4 hrs
Total Time5 hrs 15 mins
Course: Main Course
Cuisine: American, barbecue
Servings: 2 servings
Calories: 800kcal
Author: Home Is A Kitchen


  • 1 rack Baby back ribs
  • 2 tbsp Granulated onion powder
  • 2 tbsp Granulated garlic powder
  • 4 tbsp Brown sugar
  • 2 tbsp Vegetable oil
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 2 tsp Chili powder
  • 2 tsp Smoked Paprika
  • 1/4 tsp Black pepper
  • 2 tbsp BBQ Sauce (Choose your favorite or make your own with my recipe (link above).)


  • Oven
  • Large baking sheet
  • Aluminum foil
  • Plastic zipper bag or large air tight container
  • Basting brush
  • Spoon
  • Sharp knife
  • Optional: Latex gloves


  • If you have one full rack of un-cut baby back ribs, I would recommend cutting them in half. This makes them easier to manipulate later on rather than trying to move around one large set of ribs.
    Home Is A Kitchen - Half Rack of Baby Back Ribs
  • Flip the ribs over and attempt to remove the “silverskin.” The silverskin is a layer of connective tissue usually found on the underside of ribs (but can also be found on tenderloin cuts as well). You do not absolutely have to remove this layer under the ribs because it can be a little difficult, but the ribs do turn out a bit better when you do. The dry rub can also reach the meat on the underside of the ribs better this way. In order to remove the silverskin, you need to use a knife edge to slice a piece of the sliver skin sitting on top of a bone. Don’t do this over the meat area because you could damage the meat. Using dry hands or a paper towel, grab hold of the flap you created and simply pull the silverskin off. Repeat this process until you’ve gotten all or most of it off. Sometimes the silverskin comes off very easily and other times you will have to work for it. Below you can see on the left where I started the process and on the right where the silverskin is untouched.
    Home Is A Kitchen - Removing Silverskin from Baby Back Ribs
  • Set the ribs aside and get the dry rub ready. In a bowl, add in the onion powder, garlic powder, brown sugar, smoked paprika, cumin, salt, pepper, and chili powder.
    Home Is A Kitchen - Dry Rub for Baby Back Ribs
  • Next, add in the oil and mix the dry rub very well using a spoon or your hands (this is where latex gloves really pay off).
    Home Is A Kitchen - Mixed Dry Rub for Baby Back Ribs
  • Apply the dry rub evenly over the entire (top and bottom) rack of rib by really rubbing it all over.
    Home Is A Kitchen - Coating Baby Back Ribs in Dry Rub
  • Place the ribs into a seal-able plastic bag or large air tight container to let them marinate in the rub. Again, cutting the ribs in half makes this much easier to accomplish. Let the ribs sit like this at room temperature for an hour or overnight in the fridge. If you leave them in the fridge over night, then let them sit outside the fridge for 30 min. to an hour before you are ready to cook them so they get to room temperature.
    Home Is A Kitchen - Baby Back Ribs Marinating in Dry Rub Before Baking
  • After an hour has passed, pre-heat the oven to 250 – 260 degrees F.
  • Tear off a long sheet of aluminum foil and lay it over the baking sheet before placing the ribs on top of the foil. Set the baking sheet and ribs so that the longer sides are facing you.
    Home Is A Kitchen - Baby Back Ribs Marinated in Dry Rub Before Baking
  • Now, you want to fold the foil so that it creates a pouch for the ribs. I usually start by folding half of the right or left side of the foil over the ribs.
    Home Is A Kitchen - First Step of Creating Pouch for Ribs
  • Then I fold the other half over as well. You may need to tuck some of the foil underneath the ribs if the foil extends beyond the edge of the ribs.
    Home Is A Kitchen - Second Step of Creating Pouch for Ribs
  • The last step is to fold up and roll the open edges at the top and bottom so that they close the pouch.
    Home Is A Kitchen - Final Step of Creating Pouch for Ribs
  • Repeat this process with the other half of ribs, so that you have two pouches.
    Home Is A Kitchen - Baby Back Ribs Sealed in Pouches for Baking
  • When the oven has reached 250 degrees F, place the baking tray with the pouches of ribs on the middle rack of the oven. Then forget about them for 3 to 4 hours. You do not need to open the oven or check on the ribs at all during this time.
    Home Is A Kitchen - Baby Back Ribs in Pouches for Baking
  • After three or four hours, the ribs are done cooking, so remove them from the oven and set the oven to broil on High. [Updated Note: three hours gives you slightly firmer ribs while four hours gives you soft fall off the bone. I like to go about 3:15 to 3:30 myself]. 
  • The next step is tricky because you want to drain the pouches of ribs, which are now filled with liquid after cooking. Carefully make a small opening in the pouches and drain them into a heat safe container or bowl. You may need to move the ribs from the tray to do this. The idea is to get rid of the liquid without spilling that liquid all over the baking tray. You can save the liquid and make a gravy or glaze using it or just wait until it cools and discard it in the trash in a sealed container (plumbing apparently doesn’t like grease!). 
  • With the liquid gone, open up the pouches and let the ribs breathe! They will look a little strange at first, but that’s ok!
    Home Is A Kitchen - Baby Back Ribs Unwrapped from the Oven
  • Once the pouches are opened, place the ribs under the broiler for 3 – 5 minutes until they take on a little color and look a little crispier. If any grease from the ribs catches fire, simply take them out and remove the greasy area from the pan before returning the ribs to the broiler. You will need to watch the ribs carefully at this point so they don’t burn.
    Home Is A Kitchen - Baby Back Ribs in the Oven
  • Lastly, use a basting or pastry brush to brush on your favorite barbecue sauce on the top side of the ribs. I prefer a very light layer because barbecue sauce can overpower some of the more delicate flavors of the ribs, but that is up to you. Feel free not to use any at all if you don’t like barbecue sauce. You can also make your own BBQ sauce that goes amazingly well with these ribs using my recipe by clicking here.
    Home Is A Kitchen - Dry Rubbed Baby Back Ribs in the Oven
  • Cut up the ribs using a sharp knife if you want to split up the servings.
    Home Is A Kitchen - Chopped Baby Back Ribs
  • Serve them with other classic barbecue sides like corn, collard greensmashed potatoesroasted green beans, macaroni and cheese, or homemade coleslaw!
    Home Is A Kitchen - Baby Back Ribs with Homemade Coleslaw
  • Eat and marvel at how cleanly these ribs come off the bone!
    Home Is A Kitchen - Fall Off The Bone Pork Ribs


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220 thoughts on “Fall-Off-The-Bone Baby Back Ribs in the Oven

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    1. This will give you two half-rack portions, which are pretty big for two people. One full rack would be too much for one person, although they are delicious enough that I could see someone eating the whole thing. I ended up making about 6 very small servings as a complement to a full dish with sides. The portions are really up to you.

  1. I made these for my Husband last week….and I made them exactly how the recipe calls. These were the BEST ribs we have EVER had!! And thank you so much for posting this recipe 🙂 My one question is that I would like to make 2 racks tonight, how long do you think they will take in the oven? Thanks!!

    1. Hi Chelsea! Thanks so much for trying the recipe. I’m really glad you enjoyed it! If you’re going to make two racks, it should take about the same amount of time as long as the racks are in separate pouches. You might consider leaving them in 30 min longer than you did the first time, but I think two racks isn’t going to affect the time all that much.

  2. How long should they cook if the ribs are pre cut? I’m making them now and can’t wait.

    1. Hi Lauren,

      Even if they are pre-cut, just cook them for the same amount of time in the recipe. Group them in a packet/pouch as if they were not pre-cut. I hope they turn out well! Please let me know!

      1. Made these before many times and they are perfect! If I wanted to make 2 racks instead of 1, would you recommend doubling the cook time? Thank you for the recipe!

        1. Hi Felicia, no need to double the cook time for two racks. If you have a regular sized oven (especially one with convection), then the usual time should be just fine. If you’re not quite sure, you could let them go 20-30 min longer than what you’ve done in the past, but I don’t think you’ll need it. Thanks for stopping by and I hope you enjoy the ribs yet again! Happy Holidays!

  3. I’m confused on what the purpose of the baking sheet is for? Your instructions say to put the tin foil on top of the baking sheet and I’m not sure what the point is? And yes I’m currently in the process of using your recipe to spice up my dry rub ribs lol!!!!

    1. There are a couple of reasons for the baking sheet. The first is just a practical one concerning moving the ribs around. The baking sheet gives you a sturdy surface to hold the ribs and makes it much easier to put them in and out of the oven. This is especially true once they are cooked because the ribs get so soft that the pouch can bend and the ribs may flop around. The second reason is the most important and that is the fact that the ribs will release a bunch of liquid while cooking in the pouches. As I mention in the instructions, this liquid will need to get drained. The baking sheet catches any liquid that may leak out of the pouches during cooking and makes it easier to transfer the pouches to the sink where you can then drain them if you need to. I hope that clears up the importance of the baking sheet/tray. Please do let me know how the ribs turn out!

      1. My ribs came out with a great tasting dry rub and very very tender. Very nice easy to follow instructions. However I did something a little wrong I think and maybe you can figure out where I was off by a little. I couldn’t seem to get the ribs to have that crispy nonmoist feel to the top layer of the meat? They were still awesome but I bought another slab of ribs to make adjustments to whatever I did wrong. Any help would be greatly appreciated. Thank you.

        1. I’m glad they tasted good and that you enjoyed the rub. I can think of three potential reasons for why the outside of the ribs might have been too soft. The first is that you may not have broiled them long enough. Broiling can be tricky, so you want to watch the ribs carefully while you do this. When broiling you want to get a nice color and crispiness without burning the ribs. If they are browning too quickly, move them down a level in the oven or set the broil to Low instead of High. The other possible reason could be the surface area of the ribs and the amount of dry rub (i.e. some ribs are wider than others even if they are the same weight). You should coat the ribs with the rub so that everything is covered, but you don’t want to cake the dry rub on so that it forms a thick layer. A thin layer of dry rub is key to getting some crispiness later. One more possibility is perhaps using too much barbecue sauce and letting the ribs sit in the sauce too long. Try brushing the sauce on lightly just before serving and add more to taste. I hope those ideas help!

  4. Hi, the ribs I purchased are already sauced and smoked. Do you know how I can cook them?? I can’t find a recipe for them when they are already sauced anywhere! thanks

    1. Hi Sarah! So, the ribs are already smoked and sauced? Forgive me, but the first thing to do is to check if they’re already cooked! I’m not sure I’ve seen smoked and sauced ribs that weren’t already fully cooked. If so, all you have to do is heat them up in the oven. Try 375 until they’re warm, but before the sauce burns. If they are actually raw, then what I suggest is wiping the sauce off of them before cooking because the sauce will probably burn due to all the sugar. You can either bake them in a pouch like in this recipe or you could coat them in the dry rub after wiping the sauce off and then proceed with the pouch. Without knowing what kind of ribs these are, that’s my best suggestion! Please let me know what you decide to do and how it came out!

  5. I usually cook my ribs in the slowcooker with homemade BBQ sauce. Saw this recipe and decided to try it. Amazing ribs!!!! The only thing I did different was finish them off on the BBQ. My new rib recipe.

    1. Hi Joanne! Thanks for trying out this recipe. I’m happy you enjoyed them! Finishing the ribs off on the grill is a great idea. I’m sure they’re great that way!

  6. The ribs are in the rub right now,,,and i’ll go shower while the “marinate” in their spices. I’ll let you know how they turn out. This is my “mother’s day” gift to me 🙂

  7. I made Baby Back Ribs with this wonderful recipe tonight. They were SO delicious and my husband scarfed them down in about 1 minute haha. The meat literally fell off the bone. They were perfect. I will be using your recipe from now on. THANK YOU SO MUCH!

    1. Hey Jason! That’s awesome that they worked out so well! I’m glad you are now the favorite son. May you hold on to your title for as long as you make great ribs! I’ll check out that sauce too. Thanks!

  8. We ordered some pork ribs at a restaurant the other day and my son declared that “Mommy’s” ribs were waaaay better. So, now I’m making them again. Thanks for the great recipe!! The last couple of times that I made these, I tossed them onto the grill at the end and slathered them with sauce there, instead of using the broiler. Either way, the ribs rock! Thanks again.

    1. Hi Elizabeth! Thanks for stopping by and trying the recipe. That’s some high praise from your son! Using the grill is a great idea. It’s a little harder in the winter, so the broiling helps out there, but if you have the grill, then it makes sense to use it!

      1. Hi Tina! Set the grill to high heat and just grill each side until they are a little crispier (a few minutes each side). This is more to your taste than any specific time period. Be careful moving the ribs around because they will be tender.

  9. If I only have 3-3 1/2 hours before my husband goes to work and I just put them in the oven, what temp do you recommend to get them done before he leaves?

    1. You can get away with 3 or 3.5 hours. They might not be as tender at 3 hours, but they’ll be cooked. 3.5 hours should be enough for sure. I hope they turn out well!

  10. So, instead of trying to get that nasty skin off…..I scored it. I did follow the rest of the recipe and followed it precisely. I really got it good rub into the skin where I scored it on the underside. I did one lot of beef ribs and one lot of pork. I sealed and put them in the fridge for 20 hours. Cooked at 250 for exactly 4 hours then did drain and broil for 3 minutes per side. Invited friends over for the debut. We have all voted, these are the best ribs we have ever eaten. We all complained that there weren’t enough (10 lbs uncooked) as we wanted more they were so fall off the bone good, and the flavor is to die for. You are the king. All we needed for a side was salad as we became gluttons for the meat. I will make these over and over again and do not care what the calories are. Thanks so much.

    1. Hi Diane! Thank YOU for taking a chance on these ribs and sharing them with your friends. I’m ecstatic that they turned out well for you and your guests. I really appreciate the kind words and I hope you’ll stop by again!

  11. My husband didn’t believe that “fall off the bone” ribs could be achieved at home, thanks to your knock out recipe he now believes otherwise – thank you, these will definitely make their way back to our dinner table in the very near future!

  12. I am going to prepare these for dinner tomorrow night. I am also going to tweet them out. I don’t like chewy or half-done ribs. These look succulent, tender, and juicy. I love the fact that you prepare them in the oven with fall and winter approaching.

    1. Hi Vee. If you like fall off the bone ribs that are fork tender, then I think you’ll enjoy these. They are definitely a wonderful alternative for people who don’t have outdoor cooking equipment like grills or smokers. It’s also great, as you said, for when the weather is colder out. Please let me know how they turned out and what you thought of them!

  13. Like everyone said – fall off the bone tender as hell ribs. I finished up slathering barbecue sauce on BOTH sides and broiled them a few minutes per side. This one is going in my recipe book.

    1. Wow! The recipe book! I’m honored! Thanks for stopping by and trying out the recipe. I appreciate the kind words and I hope you enjoy this recipe for years to come.

  14. I have made them this way for years, only I pouch them with just garlic and cider vinegar and then dry rub after cooling wrapped in plastic then into the fridge and then broil or grill. Tonight they are getting smoked to finish. Not sure if there is much different result in our processes, but to anybody that is on the fence of trying this method, it is the best way to do ribs that I have found

    1. Hi there. I’m not exactly sure what to do about the broiler situation, but here are some suggestions: 1) Grill – You could always finish the ribs on the grill to crisp them up a bit; 2) Toaster Oven – cut up the ribs into smaller portions and use a toaster oven (not a toaster!) on the toast/broil setting; 3) Cast Iron Pan – Get a greased pan really hot and sear the ribs (the problem is that the meat could fall apart as you do this); 4) Just Eat ‘Em – even without broiling these ribs taste good. Just baste some sauce on them and eat them without broiling. They won’t be crispy on the outside, but they’ll still be fall off the bone tender. I hope that helps!

        1. You definitely should cook the ribs in the pouch on the bake setting of your oven first. When you say to use the heat only on the top part of the oven, that sounds like a broiler to me. If you have a setting on your oven that only turns on the top of the oven and it gets really hot, then that sounds like it could be a broiler setting. When you are done cooking in the pouch, remove the foil and give it a shot!

        2. Will give it a try and let you know. By the way, your blog has reached the Philippines! Thanks 🙂

  15. My search for the perfect rib recipe is over!!! It is worth all the effort and time, as the ribs truly fall off the bone and the whole family loved them!!!

  16. Hi! I plan on cooking this for my family Thursday and I have a feeling it would come out great due to all the good feedback you’re getting! I’m not to sure what broiling is so could you tell me if I should put it on low or high and what rack to put it on? Thanks!

    1. Hi Maria! I’m honored that you’d consider risking your family’s meal time on one of my recipes! I hope you’ll enjoy it. As for the broiling, that’s when your oven gets super hot on the top burner/coil of the oven only. Try placing the ribs on the middle rack and setting the broiler to high. Keep an eye on the ribs because they will crisp up quickly. They can go from crispy to burned very fast, so you really only want to broil for a few minutes. Check on them every 30 seconds or so after the first minute and don’t be afraid to shift them around if they seem to be getting too much color in one spot. Please let me know how they turn out!

    1. Hi Vickie! You CAN skip the rub and you will still get fall off the bone ribs. The only think you’ll miss out on getting some of that smoky flavor directly in the meat. You’ll also miss out on some of the caramelization from brown sugar that compliments the pork. With that said, the recipe will work, but you should at least use BBQ sauce if you want it to taste like the typical restaurant rib. I hope that helps!

  17. I have been looking for a good recipe for ribs. I made them and they were delicious. They were easy to make and as you said they fell off the bone. I made the rub and next time I am going to make your barbecue sauce. Thanks

    1. Thanks, Judy! I’m happy you enjoyed the recipe and that it turned out well. I think you’ll enjoy the BBQ sauce too. It’s a little different than store bought sauces, but it goes wonderfully with these ribs.

  18. These are in my oven and my whole house smell delicious. The silver skin came off pretty easy. Am I suppose to remove just the skin or some of the fat that is underneath the skin too? Thanks for the recipe.

    1. Don’t worry about any fat under the silverskin. Definitely leave that on for flavor. The only time you should trim fat is if there’s a big fat cap like on a St. Louis style rib. Otherwise, you should be good to go! Please let me know how it turns out and I hope you enjoy them!

  19. This was the first time I’ve ever attempted to cook ribs and let me just say I followed your receipe but changed out a couple ingredients for the rub but they were fall off the bone and the best I have EVER eaten!!!!! Thanks so much for your recipe and directions, it was easy and yummy

  20. I made these last week. They turned out awesome & I didn’t even have the extra hour marinating time. Thanks for sharing 😊

  21. Currently have the rub on my ribs sitting in the fridge. Turns out this rack was very long. Do I need to adjust cooking time if I need to put the foil pouches on two separate baking sheets? I imagine I’ll have to broil the baking sheets one at a time, but at least by then the ribs will be cooked.

    Can’t wait to taste them tonight!

    1. Hi Jas! I’m not sure how long the rack you have is. I usually need to cut a rack in half and I will make two pouches for each half. This makes them easier to handle and fit in the oven. If you definitely can’t fit them on the same baking sheet, that’s not a problem. The cooking time should be pretty much the same. You are correct though that you might need to broil them separately. I hope you enjoy them!

  22. Hi, these look really good. Any suggestions if I want to finish them off on the gas BBQ grill instead of the oven? Thank you

    1. Hi! You can definitely finish them on the grill. Get your grill to high heat to the point where you can’t really hold your hand over the grate for more than a few seconds. Then open the pouches, drain them, and carefully put the ribs on the grill. They should hold together ok, but they will be very tender and could break. Sear them on the grill until just crispy. I suggest putting a thin layer of sauce on after grilling rather than before so that the sauce doesn’t burn. Hope you enjoy!

  23. Well! I am definitely glad I stumbled across this way to cook babybacks! I used my own dry rub and bbq sauce but these things fell off the bone, got raves from my wife and a buddy of mine that came down for the weekend! Good deal, this one’s getting book marked for sure!

  24. Making this for the family tonight. Going to get my prep work started right now.

    Oh, the naked bones on the plate at the end of the article was priceless!

    Thanks for sharing

    David Lee

  25. Ok I made your bbq sauce last night and just finished rubbing down the ribs and storing them in zip lock bags in the fridge until tomorrow. I am second guessing myself because I don’t think I got enough ribs to feed 25 people. I bought 7 full racks and also 6 half chickens at our local butcher shop but my hubby just told me he can eat a half rack by himself in which case I don’t think I bought enough… what do you think? Do you think I need to buy more or the combo of ribs and chicken will be enough?

    1. Between the ribs and chicken, I think you’ll be ok assuming you cut up the chicken. I’m one of those guys that can eat half a rack of ribs if that’s all I’m eating. It’s my experience though that even if a couple of people can eat half a rack, most people will just eat a 1/4 rack plus other food. This is especially true if you have some appetizers, side dishes, and other entrees. I made 3 full racks of ribs for 10 people along with a bunch of other food and we still had ribs left over. If all you have are ribs and chicken, you still might be ok, but it really depends on your guests and how they eat. If it’s concerning you, another 2 half chickens or a rack wouldn’t hurt. Don’t worry about the marination time – the recipe is very forgiving. I hope that helps!

    2. Oh! One more thing… For that many people and with that much food, I would recommend at least a double portion of the sauce. In any event, cooking for that many people is tough, but it sounds like a fun time!

      1. I made more sauce last night. I have about two and a quarter squeeze bottles full. I think that will be enough? I got up at 4:00 am to put the first batch of ribs in the oven. They are sitting in their little foil tents on the counter right now waiting to go in the oven. I can’t wait to try these babies. Decided to stick with what meat I got because I have to make the potato salad, baked beans and bacon maple syrup corn bread muffins. Oh yeah and the chickens too! Have a long day ahead of me. 🙂

  26. I made these for my husband’s birthday instead of a cake. He was a very happy man! Even the following week he was still going on about how great his birthday was! So, thank you! I will never do my ribs any other way!

  27. Made these Memorial day weekend and will make them again tomorrow The best !!! Thanks for sharing!!!!

  28. 2 am on July 4th, 2016, and I just took them out from the final step. I had to taste one before i put them away and, honestly, the absolute best I have ever tasted. Great recipe

  29. Absolutely delicious, I stopped eating to comment on this…
    I couldn’t be more happier eating right now.

  30. I have a rack of rids in the fridge right now and will prepare them this way for dinner tonight……this recipe sounds wonderful. I think I will get my husband to finish them off on the BBQ as he loves to cook outside this time of year! Thanks!

  31. After Google helped me find “the best ribs ever” I have to say hands down this will always be my go to recipe..loves how your bbq sauce absolutely complimented the smoky flavour of these fall off the bone beauties. Definitely worth 10 stars!

  32. This recipe looks awesome, I can’t wait to try!! Can I replace the baby back ribs and use spareribs the? If so, would I have to change anything in this recipe to better cook the same?

    1. Hi Stephanie. If you mean St. Louis style spareribs, then yes you can use this recipe. The cook times should be pretty much the same. The St. Louis ribs will be meatier, but a little less tender than the baby back ribs. Just make sure to trim off the slab on the top side. You can cook the slab alongside the ribs in the same pouch, but take it off for more even cooking. If you mean Korean style spareribs, then I would probably suggest a different recipe. I hope that helps!

      1. Thank you so much for this reply as well as the recipe! I literally just finished having ribs for dinner and had to thank you so much for sharing this!! It was so delicious and it fell right off the bone! And hubby def. Said this is one of his favorite meals I’ve made ;).

        I kept it in the broil for like 3 minutes because I noticed in your notes it said it can catch on fire and that kind of worried me lol. For future cooking, any tips on how to handle that If it does catch on fire?

        P.s. I did use the st. Louis style spare ribs and thanks to you I didn’t just throw the whole thing in the oven haha. It was easy to cut off the slab and extra meat around the ribs itself.

        Thanks again! Completely delicious!! 🙂

        1. I’m so happy this worked out for you, Stephanie! That’s great! Nice work trimming the St. Louis style ribs too. Regarding the broiler, it’s not that the ribs will catch fire, but the grease on the aluminum foil might. If you’re worried about it, just remove the ribs from the foil and place them directly on the baking sheet before broiling. You can also re-line the sheet with foil if you prefer. The key is just to dispose of the foil pouch if it seems like it could catch fire. In any case, even if the foil catches fire, just calmly pull the baking sheet out of the oven and place it on top of the stove. Usually you can blow the flames out. If not, then smother them with a pot lid, not water.

  33. Can’t wait to eat these – they’re rubbed and sitting in the fridge now.
    I made the beefy ones back in April as kind of my first homecooked meal in the new apt and they were SO AMAZING!
    Wanted to do them again but with pork this time. Great that you already had a separate recipe!

    The guy I’m dating flies back in in about 4 hours, so my plan is to get these bad boys in the oven, finish up my work from home day, pick him up, bring him home and dine him reallll gooodd hahaha

    Thanks Sef!

  34. These were so delicious! They truly were fall off the bone. I would like to make them to bring to our friend’s cabin. Have you ever baked them ahead and then finished them later? Do you think I can bake them, let them cool so I can pack them in a cooler and then broil them in the oven when we get there?

    1. Hi Paula! You can absolutely make these ahead of time and reheat them later. Just be sure to keep them sealed in an air tight container so they don’t dry out. You can either broil them or finish them off on a grill to crisp them up. I’m happy you enjoyed them! Thanks for stopping by!

  35. I made these and they were delicious!!! Family loved them. Husband suggested cooking them longer. Would it affect them if they were cooked longer???

    1. That’s great, Linda! Why did your husband suggest cooking them longer? Were they not tender enough? You could cook them longer if you wanted to get the desired texture. The only danger is they could get too mushy. They should come clean off the bone, but if they just turn to mush, that’s usually not so good. It’s also possible if you cook them for a super long time that the liquid would evaporate and they could burn.

  36. delicious!!!!!!!!! Added some dry mustard like 1 tsp The only way we will cook ribs now!!!!!!!!!1

  37. Working at a meat shop forever I will tell you some tricks for removing silverskin or membrane from ribs. First, you can always ask butcher to do this before you buy them. If not, then you will want to remove it before you cut them in half. Always start at the smaller end. Count about 3 ribs in and slide your index finger down the back of the rib. Between the membrane and bone. Now hooking your finger, pull it towards the small end of the rack, separating membrane from rack. Using a towel or wad of paper towels, grab membrane and pull off rest of rack. Should come off in one piece. Hope this helps. Keep in mind you do not have to remove the membrane and sometimes it helps hold the meat together and stay on the bone. It is edible.

    1. Thanks for the tip, Aimee! People have differing opinions on whether to keep the silverskin off or on, but I agree that it’s somewhat irrelevant because the ribs will taste good regardless. I’ve noticed that with the silverskin on, sometimes the rub doesn’t get into the underside of the meat as much, however, the ribs are more tender. It just comes down to personal preference.

    2. Aimee I just tried your way of removing the silver skin and it is by far the easiest and most efficient way I have ever found. Will definitely be my go to from here on out. Thank you.

  38. I used my own take on this recipe for my very first attempt at ribs and it was a huge success. My wife said “the best ribs I have every had” and I have to agree. Thanks for helping to make my Super Bowl BBQ a huge hit!
    PJ D.

  39. I made these for the superbowl and everyone didn’t believe that I made theses. Everyone including my wife thought I ordered them best ribs I’ve ever made

  40. Literally the best Baby Backs I have ever had. Your rub mix is legit! They didn’t need any BBQ sauce. Followed your extremely detailed procedure exactly. Thanks for your thoroughness!!

  41. I have tried making ribs many times and always the same, dry, taste like sawdust. But my husband and I tried your ribs and man are they awesome!! Let me tell you the ribs will be on our meal table more often now!! Thanks for sharing this awesome recipe.

  42. I’ve been cooking for a very long time, but when it came to steaks, and ribs I’ve always let my husband do it. Today I bought some baby back ribs and I honestly don’t know how to cook them without them turning into a piece of leather. So, I looked and searched the Internet for a recipe to make these ribs and I came across yours. At first i was gonna use the recipe because I had all the ingredients, but now, DAMN!!! , these are the best ribs I ever tasted! Thank you so much for sharing it! I love how it was easy to follow the instructions, but most of all the taste, juiciness and the awesomeness of it falling off the bone!! I am now forever your fan!!!! Thanks for dinner! Christine G. Albuquerque NM

  43. Fantastic!! I love my ribs sticky though, so I used the liquid from the pouches with a tablespoon of bbq sauce. Reduced it down a bit and used it as a glaze. They were awesome, thanks for the recipe.

  44. Followed this recipe to the t, fantastic! Family and neighbours loved it! Our 4 year old ate half a rack! Highly recommend A++++.

  45. Very nice! This method is very close to what I do! Here are my tweaks to it:

    I poke lots of small holes in the top layer of foil to let some steam escape so that the meat ends up with a meatier texture… Keeping all the steam trapped inside seems to give the meat a mushier texture.

    After ~4 hours, I take them out but allow the ribs to rest while still inside the foil packet since they’ve been allowed to partially breathe while cooking – plus, plenty of extra steam escapes from the end I open up in order to drain the liquid. I also use this time to prepare the sauce.

    Instead of discarding the wonderfully flavorful liquid, I combine it with some BBQ sauce I got from the store at about a 50/50 ratio then reduce it in a saucepan until it reaches the desired consistency.

    Also, instead of broiling the ribs before adding the sauce, I sauce them first then let them broil for a few minutes so that it caramelizes on top to get them ooey gooey! 🙂

  46. A bit late to the party but I wanted to thank you for this nonetheless. I recently made these and when my wife and I tried to pick up a rib by the bone, the bone pulled right out without a scrap of meat on it. If that’s not “falling off the bone” tender, I’m not sure what more it takes to qualify.

    Thank you very much. I can’t see myself using any other method after trying this.

  47. this is the best way to cook the ribs, They are fall off the bone and sooooooo tender. Every time I make them we always say these are the best ever….EVER!! So simple .wow!! Did I mention WOW THANKS FOR SHARING THE RECIPE

  48. This is the first time I’ve ever cooked ribs, and I couldn’t have picked a better recipe. Thanks so much for the photographs and descriptive directions. My ribs turned out tender, flavorful, and delicious. I can’t wait to serve them to my mom for Mother’s Day.

  49. This was my first time ever making ribs and they were a huge hit! There weren’t any left. I’ll I’ll definitely be using your recipe when I make them again. Delicious!

  50. Making these for my husband’s birthday again! Thank you so much for this recipe. It is now my goto for baby back ribs.

  51. Just found this recipe and after looking it and the reviews over decided to try them. Followed the recipe and didn’t use any sauce. After trying several other recipes promising “fall off the bone”, which they weren’t, all I can say is Oh My God these were absolutely fantastic! My husband put knives on the table, going on previous recipes, one of which I wouldn’t, make that couldn’t, even eat. They were put back unused after we ate. Definite a keeper. Thank you!

    1. Hi Nina! I could be wrong, but I believe that back ribs are the same as baby back. It’s just named differently. Nonetheless, this recipe will work for other bone-in cuts of ribs as well.

  52. I have cooked ribs before (both pork and beef) – way differently. But my husband and son got started on Tony Roma’s – which I thought sucked. Then I saw they never expired (okay exaggeration but seriously a LONG TIME), so that scared the heck out of me. So I saw baby back ribs on sale the other day and vowed to find a recipe to knock their socks off and vow never to eat Tony Roma again. AND…I did just that tonight. The first words out of their mouth!!!! YAY! OMG….easy, delicious and no more Tony Roma’s!!!!

    1. Hi Alys! I’m very happy to hear that you and your family enjoyed the recipe. That’s great that you found a homemade alternative to pre-made ribs. Thanks for sharing and please stop by again!

  53. This recipe was flawless! I’ve used several other recipes to make ribs, but this is the first time they’ve been perfect. Easy and delicious dinner. Will definitely use this recipe again! Thanks for posting!

  54. If I only have 1.5 pounds of ribs instead of 3 pounds, do I also adjust the temperature or the cooking time? if so, how? Thanks!

  55. Just made your recipe for the “fall off the bone…..baby back ribs”……and WOW…..they were delicious!!!! The rub was just the perfect amount of spices…..and I did as you suggested…..and basted them with just a little bit of BBQ sauce. This recipe is definitely a keeper…..and they were exactly as you describe…..”fall off the bone”. Thank you for sharing it.

  56. These sound really good. Question…do you think it would work to take them out 30 minutes earlier and finish them off on the grill so we could get a smoky flavor…and crisp them up a bit? We’re having people over this week-end and I’d love to try these. Thanks so much!

    1. Hi Linda! You can definitely do that. I would go for a minimum of 3 hours and 15 minutes though. Crisping them up on a hot grill should only take a few minutes. Obviously you would skip the broiling steps in the recipe. Just be careful moving the ribs around. They should be ok, but they will be very tender. Try not to flip them too much on the grill. Hope you enjoy!

      1. Thanks so much. Making these tomorrow. I’ll let you know how they turn out. I’m in San Diego, so we love to grill! Hello to Boston…one of our favorite cities!

  57. I just made it and it is wonderful! This is the first time I have ever made baby back ribs. I followed what you said and the did fall off the bone. Thanks so much!

  58. I can see everybody loves the recipe. My results were not bad but not so great either. That may have been because of my own mistakes.
    I cooked a single rack of baby back ribs. Cut it in two, used my own rub, put it in foil, cooked it exactly four hours at 250F, checked it with a laser thermometer probe which read 253F at the back surface.. I didn’t use any sauce. To my taste they were a tad overcooked and the seasoning was weak
    Now, what may I have done wrong? My seasoning was recommended for ribs brined in a mix of salt and sugar before cooking. I’ve used this rub it before with brined ribs and it was great, spicy but not overpowering. In this case I did not brine the ribs, which probably explains why they came out lacking enough savory taste.
    But I also think that cooking this way you may want to boost your seasonings, because all that steam tends to wash them off. I also think that four hours in foil may be a tad too long for baby back ribs. Maybe just right for spare ribs, not sure. Anyway, worth experimenting with.

    1. Hi Eduardo! I appreciate the thoughtful response and exploring what may have gone wrong. I agree with you that if you don’t season properly that you may not end up with the results you want. I will say that the rub I provide and the quantity really do add flavor without overpowering the meat. It doesn’t wash off in the pouch. Maybe give my rub a try sometime and see if it works for you. I’m also glad you didn’t brine. It does add flavor (especially when smoking), but in this cooking method you would just end up with way more liquid steaming the ribs, which isn’t necessary or recommended. As for the cooking time, I agree that you don’t need 4 hours for the ribs to be ready. That’s why I recommend checking at 3 hours. Personally, I pull them between 3:15 and 3:30. For people that want true fall off the bone, then 4 hours works. For people that want something closer to BBQ ribs texture (i.e. Tug off the bone using teeth) then I recommend 3 hours. Hope that helps! Thanks for stopping by and trying it out.

  59. Liquid smoke is a great way to sneak in that smokey flavor your looking for if you can’t actually use a smoker. I mixed mine in with the dry rub.

  60. Fantastic recipe! I’ve made these three times and the fourth rack is sitting in the fridge for an overnight rest now.

  61. First time making babybacks and was worried I would try them out…I usually do spare ribs and take them down to a Saint Louis.This recipe was perfect..I actually finished them on the grill with char coal as I finished by burgers..Thank you for posting that recipe..

  62. This recipe is absolutely delicious I took every direction to the T and the ribs were wonderful.
    I couldn’t believe how delicious the ribs came out the best ribs I’ve ever had in my entire adult life of 50 years

  63. Great everytime I make this.
    Can be done and frozen for later.
    Shred the meat off the bones if any leftovers and make pulled pork sandwiches.

  64. Just tripled this recipe for 3 full racks. Wonderful. I had to make ahead of time for a small dinner event so plan on freezing them. Any suggestions when reheating. I don’t want to dry them out. Turned out perfect

    1. Hi Diane! I’ve never tried freezing them, but hopefully you didn’t put the sauce on yet. My suggestion would be to let them thaw slowly in the fridge (it may take a day to thaw out) and then once thawed let them sit out covered at room temperature for an hour. Then I would preheat the oven to 350-400 degrees F, cover the ribs with foil, and let them get warm. Obviously you don’t need to cook any longer, so maybe let them warm up for 10 – 15 minutes or until they feel warm enough. Then lastly, do the steps of the recipe to broil to crisp them up again and then baste lightly with sauce. I hope they work out for you!

  65. Thank-you for this recipe! I have made these twice now. The first time exactly to your recipe – and they were lovely, albeit slightly dry in my view (but I think that is my oven and that I didn’t have my foil tightly sealed – its not a judgement on the recipe).

    So the second time I made them, I pulled out a trick from a Jamie Oliver rib recipe I used ages back. I followed your recipe to the letter, but at the 2 hour mark, I pulled the ribs out of the oven, poured a hefty splash of apple juice into each foil parcel (just made a cut in the foil at the top) and resealed with another sheet of foil.

    When they go under the grill for basting, I just left them under the grill for 2 or so mins on High to ‘dry’ the surface out a little bit, then I basted them as per the recipe and that was that.

    I think the apple juice worked really well and took these ribs from being undeniably awesome already -to stratospheric!

    Thanks again for a great recipe! I will pass this one along.

    1. Hi Sarah! I’m glad you enjoy the recipe. I’m surprised they dried out at all. I’ve never had that happen, but I guess it’s possible depending on the oven. Regarding the apple juice, that’s a great idea if you do need more moisture. I use apple juice when I’m smoking ribs in my smoker and the air gets dry. I leave a pan of apple juice in there to add moisture and flavor. Apples and pork do go great together! Thanks for sharing!

  66. I’m not such a great cook and haven’t been successful with ribs in the past so after quite an extensive search I settled on your rub and cooking method as it seemed so straightforward and I liked that you provided pics for each step. Well, guess what? I cooked ’em last night and they came out fantastico!. Hubby gave a big thumbs up so I’ll be making this my go to recipe now that he wants my baby back, baby back, baby back ribs!!

  67. Really great recipe! I’ve been using it with family and friends for years now and have it memorized :). I have 3 kg (6 pounds) of ribs in the oven now. Does the cooking time change at all?

    Thanks so much!

    1. Thanks! For 6 pounds of ribs you may be able to get away with roughly the same cooking time if you have a large oven and you break the ribs up onto two baking sheets or so they aren’t all crowded. I’d recommend 30 minutes longer max to try it out. The reason the cook time doesn’t change too much when you double the recipe is because 3 pounds of ribs (or a full rack) doesn’t tax the resources of a normal good sized oven. Doubling the amount means you should be ok, but let them go 20-30 min longer if you’re concerned and check them.

  68. Youssef- Thank you so much for this wonderful recipe! I live in New England ( think you do too) and it is way too cold so was trying to think what I could cook for a long time in the oven. I have never made ribs before and so lucky for me I choose your recipe! My family can’t believe I made them. Best ribs ever. Cheers and Happy New Year!

  69. Being I am me and it is January and 15 degrees in NY, I put my full sparerib rack on a weber kettle on indirect heat with a ton of cherry blocks for one hour (meat can only absorb so much smoke). I then followed this recipe per the directions. 1000% a perfect finishing mechanism when you don’t feel like tending the smoker for 4 hours in 15 degree weather. Thanks a Ton!!!!!

    1. That’s great Kieran! Smoking a bit before finishing in the oven is a fantastic way to add smoky flavor! Good call and much respect for braving the cold weather!

  70. Hey there, it January and I’m attempting ur recipe for 1st time, for my hubby watching playoffs… Need some manly sides… Tired of fufu-fancy… And same old same old. Wish we had corn on cob, we don’t want beans, and we r already having slaw… Help please

    1. I have a pretty excellent cornbread recipe on the site. You can also add some deseeded and diced jalapeños to the batter for a mildly spicy version. You could also try potato or macaroni salad. Fried okra is also great. Fried green tomatoes? Roasted green beans? Dill cucumber and tomato salad? Pico de Gallo? Macarona Bechamel is good, but a little labor intensive. Also can’t go wrong with just some French fries or tater tots!

  71. Hey all my ribs are just about done… And suggestions for side dishes in response to my last post. Oh by the way anyone now how to make potato skins

  72. Awesome recipe! I have tried several and was never satisfied. I came across your blog. I read it thru and gave it a try last summer. My son in law is a meataholic and he thought they were great. We are waiting for the Super Bowl to start and we are cooking your ribs. Can’t wait to eat them! Just looking thru your other recepies and planning on cooking a few of those. Keep up the good work!

  73. Thank you for sharing this recipe!!!
    The most amazing ribs ever 😊😊
    They came out perfect !!

  74. These are, by far, the BEST ribs I have ever ever ever made! Everyone here agrees, even our 4 dogs who DEVOURED the bones! THIS is the way ALL ribs shall be made in this house henceforth, haha! I never leave comments anywhere, but these are so good I just had to say THANK YOU for sharing such an awesomely rib-ilicious recipe! 🙂

  75. I made the ribs last night and they absolutely delivered what was promised…fall off the bone GOOD! I loved the rub, it perfectly complimented the ribs and any bbq sauce would pair well with it. My husband thought I was the best wife ever for all the ‘effort’ I put into this dinner! (They were super easy, but who am I to correct him?!)
    Thanks for the awesome recipe. This one is a keeper and I can’t wait to make them again!! Slurp!

  76. G’day from Australia.. tried your recipe yesterday.. 1kg of ribs cooked 3.5hrs at 125 degrees C following every step except I used freshly minced onions and garlic, passed them 5 mn under the grill at the end of the cook and brushed with your home made bbq sauce recipe… seriously delicious.. was a bit anxious leaving the meat unchecked for so long, but the result is simply stunning, ” fall of the bone”, moist, tender, flavours jumping at you, one of those “suspended in time moments” where nothing else matters… cheers

  77. Mmm were trying these tonight😉..smells and looks Great ! We added a teaspoon of dry mustard to the mix 😁

  78. Could this be diet food? Lol! I make these monthly by the way. Love the recipe!!! This time I had a lot left over. So I have been taking 2 ribs, a piece of fruit and celery and carrots to work for lunch every day this week and after months of losing and gaining – I have lost 5lbs this week! I know it’s not diet food. But just saying….(it could be paleo – except not the fruit).

  79. OMG that was amazing I did exactly as you said and YES the meat came off the bone…Thank You!

  80. These are the best way to make ribs! They came out perfect! The only things I did differently is throw a little mustard in the dry rub and also a few drops of liquid smoke. I mixed it up really good in my food processor. Then when they were done cooking I used the juices and a little BBQ sauce to make the glaze. I have cooked a lot of ribs and this is my go-to recipe now! Thank you!

  81. Doing these again for my husband’s Birthday/Memorial Day BBQ. Thanks so much for this recipe. I bookmarked this on my phone two years ago and always come back to this recipe and the BBQ Sauce recipe. Always a hit with my family and neighbors! Cheers!

  82. I found this 2 yrs ago and never looked for another way to do it. Have had many compliments on the ribs. Thank u best way ever to cook ribs ! Cooking them tonight.

    1. Hi Lena, I THINK you can thaw and chop the whole leaves. This recipe definitely needs the chopped leaves. If you do thaw the molokhia and chop it, be sure not to over boil/summer the soup. It’s ready shortly after all the ingredients are incorporated. Good luck and please let me know how if goes!

      1. I just wanted to let you know that I’ve been using your method for years and the results are phenomenal every time! Thank you!!!

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