Oven-Baked Ribs Yum
- Rate us if you are a Food Lover (Sugarzam.com)

These ribs are the finest! Our recipe for Oven Baked Ribs that fall off the bone involves low and slow baking.

It’s simply untrue that ribs should be left to the “pit masters,” as some people believe. Ribs may be baked in the oven very easily. All you need is time because 95% of the cooking time for the ribs is spent lounging around.

The best, most reliable method for ensuring that your ribs are fall-off-the-bone tender is to bake them covered in the oven at a low temperature.

Our Oven Baked Ribs are baked for two to three hours at 275 degrees Fahrenheit. This straightforward technique ensures tender ribs!

We got the recipe for oven-baked ribs from Steamy Kitchen and haven’t turned back since! So prepare the ribs, choose a movie, crack out a beer, and unwind till everything is ready.

All you need is time to make these baked ribs. We bake the ribs without any sauce first, and once they are finished baking, we brush on our preferred barbecue sauce.

Oven-Baked Ribs Easy
Food: Oven-Baked Ribs (Source: Spend with Pennies)

Use your favorite pre-made or store-bought barbecue sauce, or the one suggested in the recipe below (it’s quite easy to create).

When producing these barbecue chicken wings, we employ a similar sauce. The ribs can also be seasoned with your preferred BBQ rub. In the video, we merely season the ribs with salt and pepper, but a spice rub can always add more flavor.

Advice: Take off the membrane

We take off the thin membrane that covers the rack to reveal the most sensitive ribs. Since we enjoy ribs that come off the bone, the membrane must be removed because it can be a little tough when cooked.

The butcher may have already taken care of this, but in case they haven’t, here’s how to do it yourself.

Gently slide a knife under the membrane, then pull the membrane away from the bones using your fingertips to remove it. If it is slippery or challenging to remove, grab a kitchen towel and pull.

As I indicated earlier, the butcher or store where you purchased the ribs may have removed the membrane. You’ll have to do less!

Additionally, keep in mind that leaving the membrane on the ribs is an option; some people enjoy them that way. Leave the membrane alone if the ribs have some bite or chew to them. It all depends on you!

A Brief Overview of Ribs in the Oven

These ribs are our most popular recipe on Inspired Taste out of all the pork recipes (this juicy skillet pork chop recipe being the runner-up). Here is the complete recipe for the ribs, but first, a little description of the procedure we use in our kitchen:

  1. Take the membrane off (remember, this ensures fall off the bone ribs).
  2. Salt and pepper both sides of the food well. Additionally, this is a fantastic chance to increase flavor with your preferred spice rub.
  3. The ribs are covered in metal foil.
  4. Bake the ribs for 2 1/2 to 4 hours, or until they are cooked, at a low temperature (275°F).
  5. Apply barbecue sauce liberally to the baked ribs, then broil (or grill) the ribs for a few minutes to caramelize the sauce.

Barbecue Sauce, Sweet and Spicy

You can use whatever barbecue sauce you like, but we prefer to quickly prepare our sweet and spicy sauce because it just takes a short while to prepare.

It combines spices, chili sauce (like Sriracha), brown sugar, and ketchup. The recipe includes instructions on how to make it.

I enjoy making two batches of the sauce and storing them both in the fridge. It could last for five days. With chicken, on a burger, or as a dip for fries, the sauce is ideal.

For our brown sugar barbecued wings, we prepare a similar sauce. Our handmade bacon-bourbon barbecue sauce is an additional choice; it’s indulgent and wonderful! For our baked ribs with bacon and bourbon, we utilize that sauce.

Serving suggestions

The ribs are fantastic. The following are some of our preferred foods to offer with them:

It’s impossible to go wrong with potatoes! I adore Creamy Potato Salad, but this Mayo-free Herby Potato Salad is what I reach for when I want something a little bit lighter.

Additionally, delicious options include these Crispy Roasted Potatoes or even mashed potatoes. Here are some of our mashed sweet potato or potato recipes.

Here, pasta salad is a local favorite. Try Easy Pasta Salad for a salad full of vegetables, or Easy Creamy Macaroni Salad is one of my favorites for a creamier salad.

I enjoy pairing heartier meat dishes with a substantial salad whenever I serve them. Serve your preferred salad greens with one of these homemade dressings: Creamy Blue Cheese, Honey Mustard, or my personal favorite, Homemade Ranch.

Roasted Ribs

15 minutes for preparation

3 hours COOK

3 hours and 15 minutes in total

These Oven Baked Ribs are made soft enough to fall off the bone by low and slow cooking. After the ribs have been roasted, we like to add our sweet and sour barbecue sauce, but you can use any sauce you choose.

We take off the thin membrane that covers the back of the rack to reveal the most sensitive ribs. This may have already been done for you, depending on where you bought the ribs. If not, the notes section below has instructions.

In the recipe, baby back ribs are specified, but spare ribs, country-style ribs, and St. Louis-style ribs will also work. The cooking time should be comparable, and we advise monitoring the ribs to see how they are doing.



  • 2 to 2 1/2 pounds baby back pork ribs
  • Salt and black pepper


  • 1 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 1/2 teaspoon ground cumin
  • 1/2 cup ketchup, try our homemade ketchup recipe
  • 1 tablespoon hot chili sauce (suggestion Sriracha)
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • Salt and ground pepper, to taste



Oven-Baked Ribs
Food: Oven-Baked Ribs (Source: Spend with Pennies)
  1. Set the oven to 275 degrees Fahrenheit (135C).
  2. Remove the thin membrane that was covering the back of the rack if it is still present on the ribs. Discover how in the notes section that follows.
  3. Use a lot of salt and pepper to season the ribs on both sides. If you’re using a spice rub, apply it right away to the ribs. Place the ribs in a sizable roasting pan or rimmed baking sheet with the meat side up. (The ribs may need to be split in half so that they fit into the pan.)
  4. Aluminum foil should be tightly wrapped around the pan or baking sheet. Bake for 2 1/2 to 3 1/2 hours, or until the meat easily separates from the bones. After two hours, we like to check the ribs to see how they are doing. When the meat is thoroughly cooked and soft, the ribs are finished.


  1. Make the barbecue sauce while the ribs bake. In a pan over medium heat, warm the olive oil.
  2. Add the onions and simmer for 5 to 8 minutes, or until they are tender and transparent. After adding the cumin, simmer for another 30 seconds.
  3. Add the apple cider vinegar, brown sugar, hot chili sauce, and ketchup. Cook for 2 minutes after stirring everything together and adding salt. To give the ribs time to roast, set them aside.


  1. After taking the ribs out of the oven, liberally coat both sides with barbecue sauce and throw away the aluminum foil.
  2. Optional: Reposition an oven rack close to the oven’s top. Just until the barbecue sauce starts to caramelize, turn the broiler to high and broil the ribs for 3–4 minutes. (Watch the ribs carefully while they broil to prevent the sauce from burning.)


Baked ribs can be kept in the fridge for up to 3 days if they are sealed in a container. For up to three months, freeze-wrapped in foil or freezer paper and placed in an airtight container. Then reheat after thawing in the fridge.

Wrap the ribs in foil or parchment paper and rewarm them for about 30 minutes at 300 degrees Fahrenheit. Warm up any additional sauce you have left over and spoon it over the ribs just before serving.