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These fall off the bone Oven Broiled Ribs with an astonishing dry rub are moist, tender, and flavorful! No knife is ever needed, just stock upwards on napkins.

The tasty spice rub, a cursory stint on the grill, then an oven braise in beer make for one delicious baby back ribs recipe.

Oven Baked Ribs on a white plate with asparagus spears

Why You Should Make This Baby Back Ribs Recipe

I'yard non a huge fan of barbecue sauce or anything with a smoky flavor, but these baked ribs were sublime. The meat was incredibly tender and flavorful, so tender it was falling off the bone! They are starting time covered with a dry out rub and left in the refrigerator to blot some of the flavors, briefly grilled then slowly cooked in the oven for up to 6 hours to achieve the most tender land.

I used to bake then grill, but they're then darn tender that it'southward incommunicable to get a rack off the grill in ane piece! I've recently found that grilling beginning then slow baking prevents you lot from losing ribs to the grill! Been in that location, done that.

  • This tested technique works corking. You become some charcoal flavor and umami from the short time on the grill.
  • Plus, the results are super tender ribs from slow cooking them in the oven afterwards grilling.
  • And finally, the rub is amazing! There is nothing bland about these ribs as spice rub is delicious. Applying it the night before allows for the best flavor infusion.
Two racks of Fall Off the Bone Baby Back Ribs on the grill

How to Make Oven-Baked Infant Back Ribs

This is our go-to baked ribs recipe. Also getting thumbs upwards from the hubby, these are the merely ribs my oldest son has ever liked. At that place'southward no need to champ on the bones, the meat slips right off. Mmmmm.

Applying the baby back ribs dry out rub

The dark before you plan to cook your ribs, mix upwards the dry rub. Divide information technology betwixt your racks and rub across the surface. I similar to place the ribs on a rimmed baking sheet and cover with plastic wrap earlier refrigerating overnight. The flavorful rub is mighty strong with paprika, cumin, chili powder and a special barbecue mixture from Penzey's (worth making a buy!). It could permeate any uncovered nutrient in the refrigerator!

PRO-Tip: Rub your ribs with flavorful spice mixture the dark before you plan to grill. A shorter time is fine, but if you have the opportunity to encompass your pork ribs with the dry rub 24 hours ahead of time, they volition be extra flavorful.

Optional grilling before baking

4 to 6 hours before you plan to eat, burn down up the grill and brownish the ribs. PRO-Tip: Any browning activates the Maillard reaction which is a chemical reaction that builds flavor!

Placing the ribs in the oven

Put a couple of lengths of heavy-duty aluminum foil on a rimmed sheet pan, and then place the ribs on top of the foil in the pan. Cascade the beer effectually the ribs, so fold up and seal the foil. Slide the ribs into a 250-degree oven to bake depression and tiresome. Don't worry if you aren't a fan of beer, just think of it as flavorful steam. You lot won't gustation the beer in the finished product. And there's as well no need to use the "good" beer, as my husband calls his stash! PRO-Tip: Alcohol is a flavour enhancer, simply like common salt. The alcohol volition evaporate with this long baking time.

I like to broil the total 6 hours, though the ribs really, really fall off the bones at this bespeak. If y'all're curt on time, 4 hours is definitely adequate.

2 racks o baby back ribs on a sheet pan with BBQ sauce applied

Glazing the ribs

Utilise your favorite barbecue sauce for the last step. We have a neighbor who graciously shares her secret family recipe with us every year. I accept no idea what'south in her sauce, merely we smear it on everything, including these ribs. Slather the ribs with the BBQ sauce of your choice and return to the oven with the broiler on. Watch carefully and bake a couple of minutes to caramelize the ribs.

Serving baked ribs

Cut into private ribs or simply divide each rack into thirds and divvy up onto dinner plates. Pass extra charcoal-broil sauce and brand sure to accept plenty of napkins and wet paper towels or wipes available!

Y'all can probably forgo the grilling first, simply I love the bit of caramelization and flavor from a short grilling time. Since we finally have a gas grill along with our Big Green Egg, it wasn't much extra attempt to briefly get some color on the compact side of each rack.

What to serve with ribs

Since ribs are meaty and rich, it'southward nice to dissimilarity with fresh, lighter side dishes. Of form, with my family, potatoes are a must!

Hither are some of our favorite sides:

  • Grilled Corn Salad from Well Plated
  • Roasted Asparagus with Balsamic Brown Butter
  • Marinated Vegetable Salad
  • Garlic Roasted Green Beans
  • Dear Balsamic Roasted Carrots
  • Grilled Potatoes with Shallots and Thyme
  • More than Vegetable Side Dish Recipes
Tender bite of rib meat on a fork removed from a plate with two ribs and asparagus

Tips for Making Barbecue Ribs

  • I like buying my infant back ribs from my local butcher. They remove the membrane on the underside of the ribs which saves a step at abode. It's worth asking if they'll do this for you at the meat counter. Otherwise, you can do it home by inserting a pocketknife under the membrane and pulling it off using pliers.
  • I take found super meaty infant back ribs at Trader Joe'south, too.
  • If your ribs are too dry, they were cooked at too high of a temperature and too quickly. Remember, this is a low and ho-hum recipe!
  • If your ribs are tough, they were undercooked or the membrane was non removed.
  • The rub I apply is from Penzey'due south Fall Off the Bone Infant Back Ribs recipe! The cooking method is my ain.

More than Rib Recipes You'll Love:

When it's not grilling season, I love these Instant Pot Short Ribs. So quick and succulent. And if Asian flavors are your jam, we also dearest these oven-baked Asian Baby Dorsum Ribs.  These Honey Balsamic Slow Cooker Pork Ribs are a succulent option all year long, and if y'all have a smoker, give these Cajun Smoked Ribs a attempt!  Bank check out all my favorite Entree Recipes for more than grilling inspiration.

This recipe was start shared in August 2010. Photos and text were updated in 2020.

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons kosher common salt
  • 1 ane/2 teaspoons smoked Spanish paprika or Hungarian sweet paprika
  • 3/4 teaspoon ground cumin
  • 1/four-1/2 teaspoon whole celery seed
  • three/iv teaspoon Barbecue of the Americas (a Penzey's spice mixture). See note beneath for ingredients in this specialty spice.
  • 3/4 teaspoon chili pulverization
  • one/four teaspoon freshly ground blackness pepper
  • 2+ pounds pork ribs (infant dorsum), membranes removed from backs (2 racks)
  • 1-2 cans of regular beer (I found some ale in the fridge which worked just fine)

Instructions

  1. Combine all rub ingredients and mix well. The dark before serving or early in the day you're serving, rub ribs with spices. Let sit at least four hours and up to overnight in the fridge covered with plastic wrap.
  2. Prep the grill and grill meaty side down until slightly browned.
  3. Identify ribs on a baking sheet lined with two sheets of heavy-duty aluminum foil. Fold up all sides of foil and pour beer over elevation. Seal tightly. Bake 4-6 hours, till very tender.
  4. Remove from the oven and preheat the broiler. Castor ribs with your favorite BBQ sauce and broil, watching carefully until slightly browned. Serve with more BBQsauce.

Notes

Note, that yous must add the rub to your ribs at least 4 hours or even amend, the night before you grill. So make sure you allot plenty time before you lot plan to cook them.

Nutritional data is based on ii racks of ribs and two cans of beer and six servings.

If you can't look to get some Barbecue of the Americas spice mixture, here are the ingredients: table salt, paprika, allspice, nutmeg, cayenne, blackness pepper, white pepper, cinnamon, thyme (in society of larger to smaller quantity)

Diet Information:

Yield:

4

Serving Size:

1/2 rack
Corporeality Per Serving: Calories: 389 Total Fatty: 24g Saturated Fat: 7g Trans Fatty: 0g Unsaturated Fat: 11g Cholesterol: 80mg Sodium: 2206mg Carbohydrates: 16g Fiber: 1g Sugar: 9g Poly peptide: 17g