Oven-Baked Fall-Off-The-Bone BBQ Ribs

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Nothing beats the smell of slow-cooked ribs filling the house—it’s the ultimate comfort meal that makes the wait entirely worth it! Since you are a busy mom of four looking for “no-grill” solutions, this oven-baked method is perfect because it turns the oven into a smoker without all the extra equipment.

As per your request for full recipes, here are the complete steps and measurements to get that perfect fall-off-the-bone texture.

Oven-Baked Fall-Off-The-Bone BBQ Ribs

Prep time: 15 mins | Cook time: 2.5–3 hours | Servings: 6

Ingredients

The Ribs & Dry Rub

  • 2–3 lbs: Pork baby back ribs (or spare ribs)

  • 1 tsp: Salt

  • 1 tsp: Black pepper

  • 1 tsp: Smoked paprika

  • ½ tsp: Garlic powder

  • ½ tsp: Onion powder

  • Optional: ¼ cup brown sugar and a pinch of cayenne added to the rub for extra caramelization and heat.

The BBQ Sauce (Homemade)

  • ½ cup: Ketchup

  • ¼ cup: Brown sugar

  • 2 tbsp: Apple cider vinegar

  • 1 tbsp: Worcestershire sauce

  • 1 tsp: Smoked paprika

  • ½ tsp: Garlic powder

  • ½ tsp: Onion powder

  • ¼ tsp: Black pepper

  • Optional: A few dashes of hot sauce for heat.

Instructions

  1. Preheat and Prep: Preheat your oven to 300°F (150°C). Remove the thin silver skin membrane from the back of the ribs to ensure they are extra tender. Pat the meat dry with paper towels.

  2. Apply the Rub: Mix the salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub the mixture generously over both sides of the ribs.

  3. Wrap for Moisture: Place the ribs on a large sheet of aluminum foil, meat-side up. Wrap them tightly to create a sealed steam pocket—this locks in the juices while they bake.

  4. Low and Slow Bake: Place the foil packet on a baking sheet and bake for 2 to 2.5 hours (check around the 2.5-hour mark). The meat should be tender and just starting to pull away from the bone.

  5. Simmer the Sauce: While the ribs bake, combine all BBQ sauce ingredients in a small saucepan over medium heat. Stir until the sugar dissolves and simmer for 5–10 minutes until smooth.

  6. The Caramelized Finish: Carefully unwrap the ribs and brush a thick, generous layer of your sauce over the meat. Switch your oven to Broil.

  7. Broil: Place the ribs back in the oven for 3–5 minutes. Watch them closely! You want the sauce to bubble and lightly brown without burning.

  8. Rest and Serve: Let the ribs rest for 5–10 minutes before slicing. This keeps them juicy and makes it easier to cut between the bones.

Tips for a Busy Kitchen

  • Make Ahead: You can apply the dry rub a day in advance and keep the ribs in the fridge to deepen the flavor.

  • Easy Cleanup: Since you’re baking these on a foil-lined sheet, the cleanup is minimal—just toss the foil when you’re done!

  • Reheating: If you have leftovers, cover them with foil and warm them at 300°F for 15 minutes with a little extra sauce to prevent drying out.

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