Oven Barbecue Ribs – Fall-Off-The-Bone Tender!
You don’t need a fancy smoker or hours of outdoor grilling to enjoy the kind of barbecue ribs that make people close their eyes after the first bite. In fact, the best ribs I’ve ever made came straight from the oven—and yes, they were fall-off-the-bone tender.
This recipe is my go-to for rainy weekends, casual cookouts, or anytime I want to impress without the stress. It’s shockingly easy and seriously satisfying.
🍖 Why These Ribs Work
The secret? Low and slow cooking in the oven. Combined with a simple dry rub and your favorite BBQ sauce, this method locks in flavor and delivers that melt-in-your-mouth texture that rib lovers dream about.
No grill? No problem. These oven-baked ribs turn out perfect every time.
🧂 Ingredients You’ll Need
For the dry rub:
¼ cup brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
½ tsp salt
½ tsp chili powder (optional for heat)
For the ribs:
1 rack of baby back or St. Louis-style pork ribs (membrane removed)
Your favorite barbecue sauce (homemade or store-bought)
👨🍳 How to Make Fall-Off-The-Bone Oven BBQ Ribs
1. Prep the ribs
Preheat oven to 300°F (150°C).
Remove the thin silver membrane on the back of the ribs—this helps them get super tender. Pat ribs dry with paper towels.
2. Apply the rub
Mix all dry rub ingredients in a bowl. Rub generously over both sides of the ribs, pressing it into the meat.
3. Wrap and roast
Place ribs meat-side up on a large baking sheet lined with foil. Cover tightly with another layer of foil.
Bake in the preheated oven for 2.5 to 3 hours, or until ribs are tender and cooked through.
4. Add BBQ sauce and broil
Carefully remove the top foil. Brush ribs with barbecue sauce and return to the oven. Broil for 5–7 minutes until the sauce bubbles and caramelizes slightly. Watch closely—don’t burn it!
5. Rest and slice
Let ribs rest for 5–10 minutes before slicing. Serve with extra sauce on the side if desired.
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