You don’t have to fire up the grill to get fall-off-the-bone baby back ribs; this oven method is all you need for the most succulent and yummy ribs ever!
For those of you, like me, who hate having to fire up a grill or smoker, you’ll be THRILLED to know that you can make fall-off-the-bones baby back ribs with an oven method that are out of this world delicious.
How do you get fall-off-the-bones baby back ribs? The secret is found in cooking the ribs LONG, LOW, and SLOW in the oven! I aim to cook 3 or more racks at 200-225 degrees for 8 hours or so.
What is the difference between baby back ribs and St. Louis Style (spareribs)? I always use baby back ribs (as opposed to St. Louis style), and most often these are sold in large packages of 1-2 slabs. Baby Back ribs are leaner; spareribs are fattier and thicker.
How do you remove the membrane from ribs? This is something that makes ribs so much better, and it is super simple. Just get a pile of paper towels (or a thin dry washcloth). Find the edges of the membrane and use the towels or cloth to grip the edges. Keep pulling all the membrane until it is gone. It doesn’t take long; it is just messy. Note: It is worth asking the butcher if he or she can remove the membrane. If so, this will save you the time and trouble!
Dry rub: I include my go-to homemade dry rub in the recipe box below; however, there are TONS of grocery store dry rubs that are fabulous. I like Rub-A-Butt and several others. When I use store bought, I typically add a few tablespoons of brown sugar to prevent the rub from being too salty.
Bottled Sauce: There are so many great bottled sauces on the market, and most BBQ restaurants bottle and sell their sauces. I am a “mixer” and tend to use a sweeter red (Bob Gibsons, Sticky Fingers, etc..) along with a savory red (Dreamland).
When I serve these ribs for guests, I separate them into sections of 3-4 ribs so that folks can easily pick up a portion with tongs. It is awkward for a guest to have to separate a whole rack LOL so this is helpful.
Savvy Tools for this Recipe
In case your oven roaster isn’t big enough (mine isn’t) for large batches of ribs, I use a large baking sheet with grid. You’ll use a pastry brush (or two) throughout the process, along with a few other tools. Below are things that I use.
Note: The white platter in the lineup below is Beatrix Ball, and it is melamine. It is gorgeous. I found this line in At Home in Birmingham and bought several pieces. They look like porcelain.
I do hope this post gives you an easy way to put some yummy ribs on your family table. If you make any or all of these, let me hear from you in the comments! As always, I am grateful to you for stopping by, and I wish you a joyful, blessed, and savvy day!!!