Easy Low and Slow Ribs Recipe in Oven: Step-by-Step Guide for Perfect Ribs

Learn how to make tender, fall-off-the-bone ribs in the oven with this simple step-by-step recipe. Perfect for home cooks, this method delivers restaurant-quality results with minimal effort and maximum flavor.

Ingredients

• 2 racks of pork ribs (baby back or spare)
• 1/4 cup dry rub (homemade or store-bought)
• 2 tbsp yellow mustard or apple cider vinegar (binder)
• 1 cup apple juice or broth
• BBQ sauce (optional for finishing)

Step-by-Step Guide

1. Preheat oven to 275°F (135°C).
2. Remove membrane from the back of the ribs for better tenderness.
3. Apply binder (mustard or vinegar) evenly across both sides to help spices stick.
4. Season generously with dry rub, pressing it into the meat for maximum flavor penetration.
5. Place ribs meat-side up on a rack over a baking sheet filled with apple juice or broth.
6. Cover tightly with aluminum foil and bake for 3 hours.
7. Uncover and baste with BBQ sauce if desired, then bake uncovered for 30 minutes.
8. Broil for 3-5 minutes for caramelized crust (optional).
9. Rest for 10-15 minutes before slicing to lock in juices.

Feature	Oven-Cooked Ribs	Grilled Ribs
Temperature Control	High	Moderate
Time Required	3–4 hours	4–6 hours
Smoke Flavor	Mild (if using wood chips)	Strong
Indoor Usability	Yes	No
Consistency	Very consistent results	Variability due to weather and heat source

Spice Hacks for Maximum Flavor

Use a Binder Before Applying Dry Rub

Mustard, olive oil, or apple cider vinegar creates a sticky surface that helps spices adhere better and penetrate deeper during cooking.

Layer Your Flavors

Start with salt, pepper, garlic powder, and onion powder as a base, then add smoked paprika, chili powder, and brown sugar for depth and sweetness.

Add Liquid Smoke for Authentic Smokiness

Just 1/2 teaspoon mixed into your sauce or rub adds campfire-like flavor without a smoker.

Storing Spices for Long-Lasting Freshness

Type of Spice	Shelf Life	Storage Tips
Whole Spices (peppercorns, cinnamon sticks)	3–4 years	Store in cool, dark places in airtight containers.
Ground Spices (cumin, paprika, chili powder)	2–3 years	Keep away from light and heat; avoid humid areas like near stove.
Fragile Herbs (basil, oregano)	1–2 years	Store in vacuum-sealed bags or mason jars with oxygen absorbers.

Frequently Asked Questions

What's the ideal oven temperature for low and slow ribs?

The sweet spot for oven-cooked ribs is between 225-275°F (107-135°C). This low temperature allows the connective tissue to break down slowly without drying out the meat. For best results, stick with 250°F (121°C) for 4-5 hours or 275°F (135°C) for 3-4 hours.

How do I know when oven-cooked ribs are done?

Ribs are done when they reach an internal temperature of 195-205°F (90-96°C). At this temperature, the collagen has fully converted to gelatin. You can also check for visual cues: the meat should pull back from the bones about 1/4 to 1/2 inch, and the ribs should bend easily when picked up with tongs.

Can I make these ribs ahead of time and reheat them without losing quality?

Absolutely! After cooking, let them cool completely, then wrap tightly in foil and refrigerate for up to 3 days. To reheat, place wrapped ribs in a 300°F oven for 20-30 minutes until heated through. Add a splash of apple juice or broth before reheating to maintain moisture.