Oven Baked Ribs
These Oven Baked Ribs are so easy to make and come out perfect every time!
We have been making these oven baked ribs for years and they are just the best! If you love a little char from the grill you can totally finish these on the grill which we do often. But if you don’t want to fire up the grill – no problem. A little time (and I mean a little) under the broiler will still give you that char on top after the low and slow oven cooking has made them perfectly tender. Taking pictures of these ribs was hard because if you try to pick them up the bones just fall out! I will never forget when Matt and I got to our all inclusive resort in punta cana on our honeymoon and we were so excited to go to our first dinner there after a long night and day of traveling. We decided on a spanish bbq place and the description of the ribs sounded so good I had to have them. Well to my dismay they were HORRIBLE! They were so tough and impossible to chew through and I thought wow I am never ordering ribs out again because I know how to make them so much better. Tough ribs happen for two reasons – not removing the thin membrane, and if they cooked too fast at a high temperature.
How to make fall off the bone ribs in the oven:
- Turn your ribs upside down and on the bottom you will find a very thin membrane film on the ribs. Use your finger or knife to lift the film up off the ribs. This part can be difficult sometimes but try your best to get it off because it can get tough and hard to chew through if you don’t.
2. Place the ribs on a large piece of foil and sprinkle with salt, pepper and rosemary. Wrap the ribs in the foil so they are completely covered.
3. Bake in a 250 degree oven for 4 hours. LOW AND SLOW!
4. When you take them out of the oven it’s time to slather on your favorite bbq sauce. Then at this point you can finish them under the broiler or on the grill!
Why you cook ribs low and slow:
The easiest way for me to describe why you cook ribs at a low temperature for a long time is to picture the ribs – bones, muscle, collagen, fat, tendons – and image them slowly heating and melting. When all of the components of ribs slowly cook they are able to break down and get super tender. If you tried to cook them quickly that collagen would just seize up and be tough – not the way to do ribs!
In case you need a homemade BBQ recipe or a potato recipe, links are below and they will blow your mind:
Pin the image below to save this Oven Baked Ribs recipe for later!
- 1 rack of ribs
- 2 teaspoons chopped rosemary
- salt and pepper
- bbq sauce
- Preheat oven to 250 degrees.
- Turn your ribs upside down and on the bottom you will find a very thin membrane film on the ribs. Use your finger or knife to lift the film up off the ribs. This part can be difficult sometimes but try your best to get it off!
- Lay the rack of ribs on a large piece of foil and sprinkle both sides with salt, pepper and chopped rosemary.
- Wrap the ribs completely in the foil and even double wrap them if any of it is exposed.
- Place the wrapped ribs on a baking sheet and into the oven for 4 hours.
- When the ribs are done, remove them from the foil and brush your favorite bbq sauce on top of the ribs.
- If you want to finish them in the oven, turn on the broiler at 550 degrees. Place the ribs under the broiler and broil just until lightly charred in some spots (don’t leave the oven, it won’t take long!)
- You can also finish these on the grill for a few minutes instead of the broiler, up to you!