Easy fall off the bone baby back ribs made right in the oven. This is the most simple recipe for making yummy ribs at home!
Removing the membrane can be either the easiest step or the most difficult. There are tips and tricks to use a fork to peel is off, but I didn’t get that to work. Cooking the baby back ribs low and slow is the best way to get the meat really tender. I’ve also done a brown sugar layer with butter to make them sweeter, but I wanted to cut out the excess calories.
We used Stubb’s brand of BBQ sauce, but you can use whatever your favorite flavor is. We’ve also experimented with different flavors of mustard, but like yellow mustard the best. I’m not sure the exact science is with the mustard step, but it’s supposed to help your rub stick to the meat. I only season with salt and pepper because I’m adding the BBQ on top.
I’ve only done this recipe with baby back ribs, so if you are going to try it with the St. Louis-style spareribs, then you might want to cook it an hour longer.
Baby Back Ribs
- 1 rack Baby Back Ribs
- BBQ Sauce
- Pull fat/membrane layer off of rack
- Spread thin layer of yellow mustard across both sides
- Add salt and pepper
- Wrap the ribs in foil with fat-side facing down
- 225°F for 3.5 hours
- Take ribs out, flip them over
- Glaze with bbq sauce of choice
- Back in oven for 30 minutes
@iamkatiekinsleyThese ribs straight up fell off the bones! The best recipes are the simplest ##babybackribs ##ribsrecipe♬ Cooking – Oleg Kirilkov
Looking for a side dish? Try pairing this baby back ribs recipe with a cauli-tater salad!