Fall-Off-The-Bone Baked Ribs
Baked ribs: master tender, juicy ribs with a perfect caramelized glaze. Simple ingredients and minimal effort for maximum flavor.
Ingredients
- 1 slab baby back ribs (2-1/2 - 3lbs total)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup BBQ sauce
Instructions
- Line a half sheet pan with foil, ensuring it covers the entire surface.
- Peel the silver skin away from the back of the rib rack if present, then trim off any large pieces of excess fat, leaving a good portion for flavor.
- For the Spice Rub: Combine salt, black pepper, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper in a small bowl. Sprinkle half the mixture over the top of the ribs and rub to coat. Flip, sprinkle the remaining seasonings, and rub to coat. Wrap the ribs in saran wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 250 degrees F. Unwrap the ribs and place them directly onto the foil-lined baking sheet. Cover tightly with another piece of foil and bake for 3-1/2 hours.
- Carefully remove the top piece of foil and drain any excess liquid from the pan. Brush the BBQ sauce generously over the top of the ribs, then bake for an additional 30 minutes or until the top is caramelized.
- Let the ribs rest for 15 minutes before slicing and serving to retain juices.
Notes
- For the most tender baked ribs, ensure you remove the silver skin from the back of the ribs. I once skipped this step, and the ribs weren't nearly as tender.
- The low oven temperature of 250°F (120°C) is crucial for slowly rendering the fat and tenderizing the meat without drying it out.
- For perfect doneness, the meat should pull away easily from the bone when twisted. Pork ribs are safe to eat when they reach an internal temperature of 145°F (63°C) with a 3-minute rest, but for fall-off-the-bone tenderness, they typically cook to a much higher temperature (around 190-205°F / 88-96°C).
- Leftover baked ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) for 15-20 minutes, covered with foil, until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The low oven temperature of 250°F (120°C) is crucial for slowly rendering the fat and tenderizing the meat without drying it out.
- For perfect doneness, the meat should pull away easily from the bone when twisted. Pork ribs are safe to eat when they reach an internal temperature of 145°F (63°C) with a 3-minute rest, but for fall-off-the-bone tenderness, they typically cook to a much higher temperature (around 190-205°F / 88-96°C).
- Leftover baked ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) for 15-20 minutes, covered with foil, until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.