3-Hour Oven-Roasted Ribs Recipe: Fall-Off-The-Bone Tender

Here's the simplest method to make perfect oven-roasted ribs at home: Preheat oven to 275°F, remove membrane from ribs, apply spice rub, wrap in foil with liquid, roast for 2.5 hours, then broil for 5 minutes to crisp. Follow these exact steps for fall-off-the-bone tender ribs every time.

Easy Oven-Roasted Ribs Recipe (Ready in 3 Hours)

Follow this foolproof method to make restaurant-quality ribs in your home oven—no special equipment needed. This recipe works for pork spare ribs or baby back ribs and delivers consistently juicy results.

What You'll Need

• 1 rack pork ribs (3-4 lbs)
• ¼ cup apple juice or beer
• Aluminum foil

Spice Rub Ingredients

2 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne (optional)
½ tsp mustard powder
½ tsp salt
¼ tsp black pepper

Step-by-Step Instructions

1. Prep ribs: Remove membrane from bone side using a knife and paper towel for grip. Trim excess fat.
2. Apply rub: Pat ribs dry, then massage spice rub evenly on both sides. Rest 1 hour at room temperature.
3. Wrap: Place ribs meat-side up in heavy-duty foil. Add ¼ cup apple juice. Seal tightly.
4. Roast: Bake at 275°F for 2 hours 15 minutes until internal temperature reaches 195°F.
5. Finish: Unwrap, broil 4-5 minutes until caramelized. Rest 15 minutes before serving.

Why This Method Works

This technique delivers perfect ribs by balancing temperature and moisture. The low 275°F oven temperature slowly converts tough collagen to gelatin while the foil wrap creates steam that keeps ribs juicy. Broiling at the end creates that signature caramelized crust.

Prep Checklist for Success

Task	Complete
Remove membrane	✅
Trim excess fat	✅
Dry surface before seasoning	✅

Spice Mix Tips You Need to Know

Fresh spices make the biggest difference in flavor. Here's what works best:

• Brown sugar: Creates perfect caramelization without burning
• Paprika: Gives rich color and subtle smoky flavor
• Garlic & onion powder: More consistent than fresh in long cooking
• Mustard powder: Helps rub stick to the meat

Common Mistakes to Avoid

• Mistake: Skipping the foil wrap Solution: Always wrap ribs with liquid for tender results
• Mistake: Oven too hot Solution: Keep at 275°F max for best texture
• Mistake: Cutting immediately Solution: Rest 15 minutes for juicier ribs
• Mistake: Using old spices Solution: Replace spices every 18 months

Spice Freshness Guide

Spice Type	Best Used By	Storage Tip
Ground Spices	18 months after opening	Cool, dark pantry
Whole Spices	2-3 years after opening	Grind before use
Dried Herbs	1 year after opening	Keep away from moisture

Serving Suggestions

Pair your ribs with:

• Classic BBQ sauce for dipping
• Homemade cornbread
• Fresh coleslaw
• Cold beer or iced tea

Frequently Asked Questions

Can I roast ribs at 300°F instead of 275°F?

Ribs cooked above 285°F become tougher. Stick to 275°F for the most tender results.

How do I know when ribs are done without a thermometer?

Lift ribs with tongs. Properly cooked ribs will bend deeply and crack slightly on the surface.

Why wrap ribs in foil with liquid?

The steam environment tenderizes ribs faster while keeping them moist. It cuts cooking time in half.

Can I use this method for beef ribs?

Yes, but increase cooking time to 3 hours at 275°F for beef ribs.