For perfectly tender oven-baked ribs that fall off the bone, preheat your oven to 275°F (135°C), remove the membrane from the back of the ribs, apply a simple dry rub, wrap in foil with liquid, and bake for 2.5-3 hours. This proven method delivers restaurant-quality results without special equipment. Below you'll find the exact steps, timing, and temperature guidelines that guarantee success every time.
Simple Oven-Baked Ribs Recipe (Step-by-Step)
This foolproof method works for pork spare ribs or baby back ribs. Total time: 3.5 hours (30 minutes prep + 3 hours cooking)
What You'll Need
- 1 rack pork ribs (spare ribs or baby back)
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1½ tsp salt
- 1½ tsp chili powder
- 2 tbsp apple cider vinegar
- 2 oz apple juice or broth (for foil packet)
Step-by-Step Instructions
- Prep ribs: Remove silver skin membrane from back using a butter knife to lift edge, then grab with paper towel and pull off
- Mix dry rub: Combine all spices in small bowl
- Prep surface: Wipe ribs with vinegar solution (50/50 vinegar/water) to help rub stick better
- Apply rub: Pat ribs dry, then massage spice mixture evenly over all surfaces
- Rest: Let ribs sit uncovered in refrigerator for 1 hour (or up to 12 hours for deeper flavor)
- Wrap: Place ribs bone-side down in heavy-duty foil, add liquid, and seal tightly
- Bake: Cook at 275°F for 2.5-3 hours until internal temperature reaches 190-195°F
- Crisp: Unwrap, return to oven for 15-20 minutes until exterior is caramelized
Why This Method Works: Science Made Simple
Understanding the basic science helps you adapt the method to your specific oven and preferences. The key is collagen breaking down into gelatin, which happens between 160-205°F. At 275°F, this conversion happens perfectly in 3 hours while keeping ribs moist.
| Temperature | Time Needed | Texture Result | Moisture Level |
|---|---|---|---|
| 225°F (107°C) | 4-5 hours | Very tender, may fall apart | Excellent |
| 250°F (121°C) | 3.5 hours | Tender with structure | Very Good |
| 275°F (135°C) | 2.5-3 hours | Ideal fall-off-the-bone | Excellent |
| 300°F (149°C) | 2-2.5 hours | Good but drier | Good |
Troubleshooting Common Problems
- Dry ribs: You likely cooked too hot or didn't wrap in foil. Always wrap ribs during the main cooking phase
- Tough ribs: Didn't cook long enough or at high enough temperature. Check internal temp reaches 190°F+
- Bark not forming: Don't skip the final crisping step. Pat ribs dry before the last 15-20 minutes
- Rub not sticking: Wipe ribs with vinegar solution before applying rub to help it adhere better
Best Pairings for Oven-Baked Ribs
Complete your meal with these simple pairings that complement the rich flavor of ribs:
- Creamy coleslaw: The vinegar cuts through richness while adding crunch
- Cornbread: Soaks up juices and provides contrasting texture
- Amber ale: Malty sweetness balances smoky flavors
- Simple green salad: Lightens the heavy meal with fresh acidity
Frequently Asked Questions
Q: Can I bake ribs without wrapping in foil?
A: Yes, but results will be less consistent. Wrapping creates steam that helps tenderize the meat. Without foil, ribs take 4-5 hours at 225°F and are more likely to dry out.
Q: How do I know when ribs are done?
A: Ribs are done when internal temperature reaches 190-195°F. They should bend easily when picked up with tongs, and meat will pull back from bones.
Q: Should I cook ribs bone-side up or down?
A: Always cook bone-side down during the wrapped phase. The bones protect the thinner meat from overcooking and create more even results.
Q: Can I use this method for beef ribs?
A: Yes, but increase cooking time to 4-5 hours at 275°F. Beef ribs have more connective tissue that needs more time to break down.
Q: What's the best wood flavor for oven ribs?
A: Add 1 tbsp smoked paprika to your rub or use applewood-smoked salt. For liquid in the foil packet, use apple juice instead of broth for subtle smoke flavor.
浙公网安备
33010002000092号
浙B2-20120091-4