OVEN BAKED RIBS are just sooo tasty. I enjoy baking ribs because it’s so simple and they come out so moist. Additionally, they’re fantastic for days when it’s rainy and you can’t use your grill. We love making these dry-rubbed ribs as a quick dinner in the summer. So whether you make spare ribs or baby back ribs, these Easy Oven Baked Ribs will up your BBQ game and leave you with SO MUCH FLAVOR!
I conducted a great deal of experimentation, and following a number of successes and failures, I developed what I called a 300-3-30 method. With this technique, baby back ribs are baked for 3 hours at 300°F with foil, then for an additional 30 minutes at 300°F without foil. This process results in a texture that is reminiscent of smoked back ribs, which I really enjoy. In fact, people who have tried these ribs have repeatedly asked me for the recipe because they are so amazing.
You bet your bottom dollar that oven-baked baby back ribs can rival smoked ones in terms of quality. Even though I adore my smoked ribs, oven-baked ribs have a number of fantastic benefits. They can be prepared at any time, regardless of the weather. Maintaining the temperature is essentially set and forget; you don’t need to fuss with it.
Since everyone has a slightly different palate and set of preferences, there are various ways to cook ribs that yield varying results. So allow me to explain what qualities I look for in a great tasting baby back rib and how these baby backs taste. The meat should be tender but not greasy. I like to have most of the fat rendered off. I like the meat to fall off the bone, period. The rib is bad if it isn’t falling off the bone.
I enjoy using fresh garlic, which gives the ribs an incredible flavor. When eating the ribs, I like the sauce on my baby backs to be set and not drip off. I hope you enjoy these ribs as much as I do if this sounds like your style of back rib. If so, my 300-3-30 method is for you.
Fool-Proof Fall Off The Bone Ribs!!
We’ve discovered that slow baking covered ribs in the oven is the simplest method for producing meat that falls off the bones. The most succulent pork ribs are produced when baked for two to three hours at 300°F. It’s a super simple method that guarantees tender, moist ribs!.
Ingredients Needed for Fall Off the Bone Ribs
The thin membrane on the back of the rack of ribs is what makes them the most tender, so we cut it off before cooking to keep the ribs from falling apart.
Some people prefer to keep the membrane in place because they believe it adds to the ribs’ chewy bite, while others believe it must be removed in order to keep the ribs tender. Either way, these ribs are irresistibly delicious.
If not, follow these instructions if you don’t want to ask the butcher to do it for you:
Carefully slide a knife under the membrane on the back of the ribs to remove it. Pull the membrane away from the bones using your fingers. Tip: Grab the loose end with a paper towel and pull if it’s slippery or difficult to remove.
