Fall Off The Bone Baby Back Ribs In The Oven Recipe

I made Babyback Ribs In Oven so tender and saucy the meat slid clean off the bone and every bite clung to the glaze.

I’m obsessed with fall off the bone ribs from my oven. I love the sight of lacquered meat pulling away from the bone, juicy and sticky, and the silly pride when guests go quiet.

I yammer about Babyback Ribs In Oven and How To Prepare Ribs In Oven tips because it’s my go-to when I want ridiculous, tender pork without a smoker. I confess I nerd out over the rub combo and slathering on yellow mustard as a binder before spices.

But the real deal? That slow, low bake that makes the meat collapse.

Bring me more right now please.

Ingredients

• Racks of ribs: meaty, comforting, the reason you’re making this dinner tonight.
• Yellow mustard: Basically a sticky binder that helps the rub stick and crisp a bit.
• Brown sugar: Adds caramel sweetness and that finger-licking crust you’ll fight over.
• Smoked paprika: Brings warm, smoky notes without needing a grill, very cozy.
• Kosher salt: Pulls out flavor and seasons deep into the meat, simple but crucial.
• Black pepper: A little bite that keeps things from being too sweet.
• Garlic powder: Savory boost, makes things taste homemade without fuss.
• Onion powder: Rounds out savory flavors, subtle and reliable.
• Cayenne pepper: Plus heat if you like a cheeky kick.
• Apple juice or water: Keeps the ribs moist while they slow-cook, trust it.
• Barbecue sauce: Sweet-tangy finish that sticks and shines when glazed on.
• Apple cider vinegar: Brightens the sauce and cuts through the richness.
• Honey or maple syrup: Adds sticky sweetness and glossy finish, yum.
• Worcestershire sauce: Basically umami depth that makes the sauce taste grown-up.
• Unsalted butter: Melts into a glossy, rich finishing glaze you’ll swoon over.
• Aluminum foil: Holds steam and tenderness in, simple tool for fall-off-bone ribs.

Ingredient Quantities

• 2 racks baby back ribs (about 3 to 3.5 pounds total), membrane removed
• 1 tablespoon yellow mustard (as a binder)
• 2 tablespoons packed light brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup apple juice or water (for pan/foil steam)
• 1 1/2 cups barbecue sauce (your favorite, slightly sweet works well)
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons unsalted butter (for finishing glaze)
• 2 sheets heavy duty aluminum foil

How to Make this

1. Preheat oven to 275 F and line a baking sheet with one sheet of heavy duty aluminum foil, shiny side up, set the other sheet aside for later.

2. Pat the 2 racks baby back ribs dry and make sure the membrane is removed, spread 1 tablespoon yellow mustard over both racks to help the rub stick.

3. In a small bowl mix 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon cayenne pepper if you want heat.

4. Rub the spice mix all over both racks, pressing it into the meat so it adheres well, dont be shy, coat both sides.

5. Place ribs meat side up on the foil lined sheet, pour 1/2 cup apple juice or water into the bottom of the foil well to create steam and keep them moist, wrap each rack tightly in the foil and seal edges so steam wont escape.

6. Bake racks at 275 F for 2 hours, then open the foil and baste with any accumulated juices, reseal and bake another 1 to 1 1/2 hours until the meat is tender and pulling away from the bones.

7. While ribs finish, whisk together 1 1/2 cups barbecue sauce, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, and 1 tablespoon Worcestershire sauce in a small saucepan, warm over low heat just to combine and loosen.

8. Remove ribs from oven, carefully unwrap foil and discard excess liquid if you want, brush ribs generously with the warmed sauce mixture.

9. Return ribs to oven unwrapped on a baking sheet and bake at 350 F for 10 to 15 minutes until sauce is set and sticky, or pop under a hot broiler for 3 to 5 minutes to caramelize but watch them close so they dont burn.

10. Finish by dotting 2 tablespoons unsalted butter over the hot ribs so it melts into the glaze, let rest 5 minutes, slice between the bones and serve with extra sauce.

Equipment Needed

1. Oven (set to 275 F then later 350 F or broil)
2. Rimmed baking sheet (at least one, heavy duty works best)
3. Heavy duty aluminum foil (two sheets, shiny side up)
4. Small bowl for mixing the rub
5. Measuring cups and measuring spoons
6. Pastry brush or silicone basting brush
7. Small saucepan for warming the sauce
8. Sharp knife and cutting board for slicing between bones
9. Tongs or heatproof gloves for handling hot foil packets

FAQ

Fall Off The Bone Baby Back Ribs In The Oven Recipe Substitutions and Variations

• Yellow mustard (binder): use Dijon or spicy brown mustard for more tang; if you dont have either, mix 1 tablespoon neutral oil with 1 teaspoon vinegar to help the rub stick.
• Packed light brown sugar: swap with coconut sugar 1:1 for less moisture, or use 3/4 tablespoon maple syrup or honey instead but reduce any other liquid by about 1 tablespoon.
• 1/2 cup apple juice or water for steam: substitute apple cider for deeper flavor, pale ale or lager for a malty note, or chicken broth for savory ribs.
• 2 tablespoons unsalted butter (finishing glaze): use ghee for nuttier flavor, olive oil for a lighter finish, or vegan butter/margarine if you need dairy free.

Pro Tips

1) Low and slow, then finish hot. Cook the ribs wrapped at 275 F so the collagen melts and they get tender, but always finish unwrapped under high heat or broiler to caramelize the sauce. Watch them when broiling though, they can go from perfect to burnt in a minute or two.

2) Use a binder and press the rub on good. A thin smear of yellow mustard helps the spice mix stick without tasting like mustard later. Press the rub into the meat with your fingers so it actually adheres instead of flaking off when you wrap it.

3) Trap steam, but dont drown them. Adding about 1/4 to 1/2 cup apple juice or water in the foil keeps the meat moist, but seal the foil tightly so the steam works for you. When you open the foil midway, baste with the juices and then reseal for more flavor and moisture.

4) Sauce timing and the butter finish. Warm and thin your sauce a little before glazing so it spreads easy, brush on near the end, then give it a short high-heat blast to set. Dotting with butter right after caramelizing gives a glossy, rich finish, but dont overdo the sugar if you plan to broil since it burns fast.

Fall Off The Bone Baby Back Ribs In The Oven Recipe

Recipe by James Level

0.0 from 0 votes

I made Babyback Ribs In Oven so tender and saucy the meat slid clean off the bone and every bite clung to the glaze.

Pin

Servings

6

servings

Calories

650

kcal

Equipment: 1. Oven (set to 275 F then later 350 F or broil)
2. Rimmed baking sheet (at least one, heavy duty works best)
3. Heavy duty aluminum foil (two sheets, shiny side up)
4. Small bowl for mixing the rub
5. Measuring cups and measuring spoons
6. Pastry brush or silicone basting brush
7. Small saucepan for warming the sauce
8. Sharp knife and cutting board for slicing between bones
9. Tongs or heatproof gloves for handling hot foil packets

Ingredients

• 2 racks baby back ribs (about 3 to 3.5 pounds total), membrane removed

• 1 tablespoon yellow mustard (as a binder)

• 2 tablespoons packed light brown sugar

• 1 tablespoon smoked paprika

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne pepper (optional, for heat)

• 1/2 cup apple juice or water (for pan/foil steam)

• 1 1/2 cups barbecue sauce (your favorite, slightly sweet works well)

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey or maple syrup

• 1 tablespoon Worcestershire sauce

• 2 tablespoons unsalted butter (for finishing glaze)

• 2 sheets heavy duty aluminum foil

Directions

• Preheat oven to 275 F and line a baking sheet with one sheet of heavy duty aluminum foil, shiny side up, set the other sheet aside for later.
• Pat the 2 racks baby back ribs dry and make sure the membrane is removed, spread 1 tablespoon yellow mustard over both racks to help the rub stick.
• In a small bowl mix 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon cayenne pepper if you want heat.
• Rub the spice mix all over both racks, pressing it into the meat so it adheres well, dont be shy, coat both sides.
• Place ribs meat side up on the foil lined sheet, pour 1/2 cup apple juice or water into the bottom of the foil well to create steam and keep them moist, wrap each rack tightly in the foil and seal edges so steam wont escape.
• Bake racks at 275 F for 2 hours, then open the foil and baste with any accumulated juices, reseal and bake another 1 to 1 1/2 hours until the meat is tender and pulling away from the bones.
• While ribs finish, whisk together 1 1/2 cups barbecue sauce, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, and 1 tablespoon Worcestershire sauce in a small saucepan, warm over low heat just to combine and loosen.
• Remove ribs from oven, carefully unwrap foil and discard excess liquid if you want, brush ribs generously with the warmed sauce mixture.
• Return ribs to oven unwrapped on a baking sheet and bake at 350 F for 10 to 15 minutes until sauce is set and sticky, or pop under a hot broiler for 3 to 5 minutes to caramelize but watch them close so they dont burn.
• Finish by dotting 2 tablespoons unsalted butter over the hot ribs so it melts into the glaze, let rest 5 minutes, slice between the bones and serve with extra sauce.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 6
• Calories: 650kcal
• Fat: 45g
• Saturated Fat: 16g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 18g
• Cholesterol: 150mg
• Sodium: 900mg
• Potassium: 450mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 24g
• Protein: 50g
• Vitamin A: 800IU
• Vitamin C: 4mg
• Calcium: 50mg
• Iron: 2.5mg