Easy, Fall-Off-The-Bone Oven Baked Ribs Recipe
- PREP
- COOK
- TOTAL
Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.
YOU WILL NEED
- 2 to 2 1/2 pounds baby back pork ribs
- Salt and black pepper
SWEET AND SPICY BARBECUE SAUCE
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup
- 1 tablespoon hot chili sauce (suggestion Sriracha)
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper, to taste
DIRECTIONS
PREPARE RIBS
- Heat oven to 275° F (135° C).
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below. Season both sides of the ribs with salt and pepper then place into a large roasting pan. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 1/2 to 4 hours.
- MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce. Heat a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- TO FINISH
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize.
