Easy Oven Baked Ribs Recipe: Perfect Fall-Off-The-Bone in 3 Hours (No Grill Needed)

Table of Contents

• Quick Recipe Overview
• Prepping Your Ribs Like a Pro
• Simple Spice Rub Formula
• Baking Instructions for Perfect Ribs
• Serving Suggestions & Leftover Tips
• Frequently Asked Questions

Quick Oven-Baked Ribs Recipe (5lbs)

Looking for perfectly tender oven-baked ribs with minimal effort? This straightforward recipe delivers fall-off-the-bone ribs in just 3 hours with 20 minutes of prep time. Forget complicated techniques - this method uses basic pantry spices and your regular oven for restaurant-quality results every time.

What You'll Need

• 5lbs spare ribs (1 full rack)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder, 1 tsp onion powder
• ½ tsp cayenne pepper, ½ tsp black pepper, 1 tsp salt
• ¼ cup apple juice (for foil wrap)

Simple Step-by-Step

1. Remove membrane from ribs (see detailed guide below)
2. Mix all dry rub ingredients and coat ribs generously
3. Wrap tightly in foil with apple juice
4. Bake at 275°F for 2.5 hours
5. Remove foil, baste with sauce, broil 5 minutes

Prepping Your Ribs Like a Pro

Proper preparation ensures even cooking and maximum flavor absorption. These simple steps make the difference between tough and tender ribs:

• Membrane removal: The silver skin on the bone side prevents seasoning from penetrating. Removing it creates more tender ribs.
• Dry thoroughly: Pat ribs completely dry before applying rub. Moisture creates steam that prevents crust formation.
• Trim excess fat: Remove large chunks of fat for more even cooking.

Step	Why It Matters	Simple Method
Membrane removal	Allows seasoning to penetrate fully	Lift edge with knife, grip with paper towel, peel in one motion
Drying ribs	Helps rub adhere better	Pat dry with paper towels, wait 10 minutes

Simple Spice Rub Formula (For 5lbs Ribs)

This 7-ingredient rub creates perfect balance of sweet, smoky, and spicy flavors without complicated measurements:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp black pepper
• 1 tsp salt

Mix all ingredients in a small bowl. Apply generously to all sides of ribs, pressing gently to help it stick. Let sit 15-30 minutes before cooking for best results.

Baking Instructions for Perfect Ribs

Follow these straightforward steps for tender, juicy ribs every time:

1. Preheat oven to 275°F (135°C)
2. Prepare ribs: Place bone-side up on doubled heavy-duty foil
3. Add liquid: Pour ¼ cup apple juice around ribs (not on top)
4. Seal tightly: Fold foil edges triple-fold to lock in steam
5. Bake: 150 minutes (2.5 hours) at 275°F
6. Finish: Remove foil, baste with sauce, broil 5 minutes

Stage	Time	Temperature
Foil-wrapped baking	150 minutes	275°F
Unwrapped finish	20 minutes	275°F
Broiling	5 minutes	High broil

Serving Suggestions & Leftover Tips

Complete your meal with these simple pairings:

• Classic sides: Vinegar-based coleslaw, cornbread, baked beans
• Perfect beverages: Cold lager or sweet tea
• Leftover storage: Refrigerate for 3-4 days or freeze for up to 3 months
• Reheating: 250°F oven for 20-25 minutes until heated through

Frequently Asked Questions

How long to cook ribs in the oven at 275°F?

Ribs need 2.5 hours wrapped in foil at 275°F for perfect tenderness. The "bend test" is the best indicator - when lifted with tongs, they should bend easily and small cracks will appear on the surface.

Do I need to flip ribs in the oven?

No flipping needed! Cooking bone-side up in the foil packet ensures even heat distribution. The steam created by the apple juice tenderizes the meat throughout without needing to turn the ribs.

Why are my oven ribs tough?

Tough ribs usually mean insufficient cooking time or temperature too high. The collagen needs sustained low heat (275°F) for 2+ hours to break down properly. Always wrap ribs in foil with some liquid to create a steaming environment.

Can I make these ribs without foil?

For truly tender ribs, foil wrapping is essential during the main cooking phase. It creates a steam environment that tenderizes the meat 3x faster than dry heat alone. You can remove the foil for the final 20 minutes to develop more texture.