Butter-Soft Oven Baked Ribs

Prepare to experience the ultimate in tender, succulent pork with these remarkable Oven Baked Ribs. So incredibly moist, flavorful, and effortless to eat, they literally fall off the bone – no knife required! Just make sure you have plenty of napkins on hand for a truly delightful, finger-licking experience.

This exceptional Baby Back Ribs Recipe combines the perfect balance of a savory spice rub, a quick char on the grill to lock in flavor, and a slow, steamy braise in the oven with beer. The result is a universally loved dish that transforms humble ribs into an unforgettable culinary masterpiece.

Perfectly cooked Oven Baked Ribs served on a white plate with fresh asparagus spears.

Unlock the Secret to Unforgettable, Fall-Off-The-Bone Ribs

For those who prefer their ribs packed with natural, savory flavor over a heavy smoke or excessive barbecue sauce, this recipe is a revelation. The meat achieves an unparalleled level of tenderness and depth of flavor, practically melting in your mouth. Unlike many recipes, our method prioritizes a unique sequence: a generous dry rub application, followed by a brief stint on the grill, and finally, a long, gentle braise in the oven. This precise approach ensures maximum flavor absorption and a texture so tender, the meat effortlessly detaches from the bone.

Through extensive testing, we’ve perfected a technique that yields consistently superior results. The conventional method of baking first then grilling often leads to ribs so tender they disintegrate on the grill. By reversing this, we eliminate the frustration of losing precious ribs and unlock even more flavor:

Enhanced Flavor Profile: A short time on a hot grill, whether charcoal or gas, activates the Maillard reaction, developing a rich, caramelized crust and infusing the ribs with irresistible umami notes and a subtle, enticing smokiness.
Unrivaled Tenderness: The subsequent slow cooking in the oven creates a moist, steamy environment, breaking down connective tissues to achieve that coveted “fall off the bone” perfection.
Deeply Infused Taste: Our expertly crafted dry rub, applied hours in advance, penetrates deep into the meat, ensuring every bite is bursting with a complex and delicious blend of spices, far from bland.

Essential Ingredients for Perfect Baby Back Ribs

Crafting truly exceptional ribs starts with high-quality ingredients and a thoughtful blend of spices. Here’s a detailed look at what you’ll need to create this mouthwatering dish:

Labeled Baby Back Ribs Rub ingredients displayed on a sheet pan, ready for mixing.

Sugar: A crucial component of the dry rub, sugar not only balances the savory spices but also aids in caramelization during the grilling process, contributing to that beautiful brown crust.
Kosher Salt: Essential for seasoning, kosher salt helps draw out moisture initially, then allows the meat to reabsorb flavor, contributing to tenderness and taste.
Smoked Spanish Paprika: This vibrant spice is key to both the color and smoky depth of the rub. If you prefer a milder flavor, Hungarian sweet paprika can be used as a substitute.
Ground Cumin: Adds an earthy, warm undertone that complements pork beautifully, creating a complex flavor profile.
Celery Seed: A secret weapon in many rubs, celery seed provides a unique, slightly bitter, and aromatic note that enhances the overall savory quality of the ribs.
Barbecue Spice Mixture: While the original Penzey’s “Barbecue of the Americas” blend is no longer widely available, its essence can be recreated. Look for a high-quality pork or rib rub, or create your own blend. A good substitute often includes a mix of salt, paprika, allspice, nutmeg, cayenne, black pepper, white pepper, cinnamon, and thyme.
Chili Powder: Adds a gentle warmth and a layer of savory flavor without making the ribs overly spicy.
Freshly Ground Black Pepper: For a pungent kick and freshness in the rub.
Pork Baby Back Ribs (2 Racks, approximately 2-3 pounds each): Choose meaty racks for the best results. It’s highly recommended to ask your butcher to remove the thin membrane from the back of the ribs. This membrane, if left on, can make the ribs tough and prevent the rub from penetrating the meat effectively.
Beer (1-2 cans or bottles of regular ale or lager): The beer is not for imparting a strong alcoholic flavor but acts as a flavorful steaming liquid. Its gentle acidity and aromatics contribute to the tenderization process, evaporating during the long bake and leaving behind only a subtle, savory essence. Any regular beer or ale will work; there’s no need to use expensive craft brews.

Step-by-Step Guide to Perfectly Baked Baby Back Ribs

This recipe has become a cherished staple in our household, consistently earning rave reviews. It’s the only rib recipe my eldest son enjoys, and my husband gives it a resounding thumbs up every time. The secret lies in a method that ensures the meat is so tender, it simply glides off the bone, making for a truly satisfying meal.

1. Prepare and Apply the Flavorful Dry Rub

The foundation of these incredible ribs is a powerful, aromatic dry rub. Begin by combining all the dry rub ingredients in a small bowl, mixing them thoroughly until well integrated. For optimal flavor infusion, plan to prepare your ribs the night before you intend to cook them. Divide the rub evenly between your two racks of ribs, making sure to generously coat all surfaces – front, back, and sides. Don’t be shy; really massage the rub into the meat. Place the seasoned ribs on a rimmed baking sheet, cover them tightly with plastic wrap, and refrigerate overnight. This extended marination allows the potent blend of paprika, cumin, chili powder, and other spices to deeply penetrate the meat, transforming the flavor from the inside out. Be mindful that the robust aroma of the rub can easily permeate other uncovered foods in your refrigerator, so a tight seal is essential!

PRO-Tip for Maximum Flavor: While a minimum of 4 hours is acceptable, covering your pork ribs with the dry rub and allowing them to marinate for 24 hours in the refrigerator will yield ribs that are exceptionally flavorful and deeply seasoned. This crucial step is what elevates these ribs above the rest.

2. The Crucial Grill First Step: Char and Flavor

Approximately 4 to 6 hours before you plan to serve dinner, fire up your grill. The goal here isn’t to cook the ribs through, but rather to brown them and build a foundational layer of flavor. Place the ribs meaty side down on the hot grill. Cook them for just a few minutes per side, or until you see a nice, golden-brown crust forming. This quick grilling step is vital for several reasons. It adds a desirable textural element and, if you’re using a charcoal grill, imparts a wonderful, subtle smoky undertone. Even on a gas grill, this initial charring contributes significantly to the overall taste.

Two racks of Fall Off the Bone Baby Back Ribs being grilled for initial browning.

PRO-Tip: Any browning you achieve on the grill initiates the Maillard reaction. This complex chemical process transforms amino acids and sugars, creating hundreds of new flavor compounds and contributing to the rich aroma and appealing color of the ribs. Don’t skip this step – it’s a flavor powerhouse!

3. Master the Art of Low and Slow Oven Braising

Once your ribs have been briefly grilled, it’s time for the long, slow cook that delivers unparalleled tenderness. Line a sturdy, rimmed baking sheet with two generous lengths of heavy-duty aluminum foil, ensuring enough overlap to create a completely sealed packet. Carefully place the browned ribs on top of the foil. Pour one can or bottle of beer around the ribs, allowing the liquid to pool at the bottom of the foil packet. Now, carefully fold up the sides of the foil and seal the packet tightly, making sure no steam can escape. Slide the sealed ribs into an oven preheated to a low 250°F (120°C).

The low and slow baking process is crucial here. It allows the connective tissues in the ribs to gradually break down, rendering the meat incredibly tender without drying it out. Don’t worry if you’re not a fan of beer; its primary role is to create a steamy, flavorful environment. The alcohol will fully evaporate during the extended cooking time, leaving behind only a subtle, savory complexity that enhances the pork. There’s no need to raid your “good” beer stash – any standard lager or ale will do the trick!

PRO-Tip: Alcohol acts as an excellent flavor enhancer, much like salt, helping to carry and distribute the rub’s flavors. The extended baking time at a low temperature ensures all alcohol content evaporates, leaving behind only the delicious essence.

We recommend baking the ribs for a full 6 hours to achieve that truly exquisite, melt-in-your-mouth texture where the meat practically sighs off the bone. However, if you’re working with a tighter schedule, 4 hours will still yield wonderfully tender and delicious ribs.

4. The Optional Finishing Touch: Glazing Your Ribs

This final step is completely optional but highly recommended for those who enjoy a caramelized, tangy, or sweet outer layer on their ribs. Once the ribs have finished their slow bake, carefully remove them from the oven. At this point, preheat your oven’s broiler. Unwrap the foil packet and generously brush your favorite barbecue sauce over all surfaces of the ribs. Whether it’s a smoky, sweet, or tangy sauce, this is where you can truly personalize the flavor.

Return the sauced ribs to the oven under the broiler. Watch them very carefully, as broilers can quickly burn food. Broil for just a couple of minutes, or until the sauce begins to bubble and caramelize, developing a slightly sticky, glossy finish. This quick broil adds another layer of texture and flavor that is simply irresistible. If you prefer your ribs without a glaze, they are equally delicious straight out of the foil packet.

Two racks of baby back ribs on a sheet pan, generously coated with BBQ sauce, ready for broiling.

Presenting Your Masterpiece: Serving Suggestions

Serving these incredibly tender ribs is a joyous occasion. You can present them as entire racks for a dramatic presentation, or simply divide each rack into thirds for easier handling. Given their melt-in-your-mouth texture, cutting them into individual ribs is also effortlessly simple. Arrange them beautifully on dinner plates or a large platter for a family-style meal.

As these ribs are undeniably a hands-on, finger-licking delight, be sure to have an ample supply of napkins, wet paper towels, or moist towelettes readily available for your guests. A large, empty platter placed centrally on the table is also a practical touch for collecting the discarded bones. This casual, communal style of eating makes them perfect for relaxed entertaining, backyard barbecues, or any gathering where comfort food reigns supreme.

While oven-baking alone produces wonderfully tender ribs, the initial quick grill imparts a distinct and desirable caramelization and a hint of smoky flavor that truly elevates the dish. Since adding a gas grill alongside our Big Green Egg, we’ve found that this brief extra step is minimal effort for maximum flavor payoff.

Complementary Side Dishes

Given the rich and hearty nature of these ribs, pairing them with fresh, lighter side dishes creates a beautiful balance and a well-rounded meal. Of course, in my family, potatoes are an absolute essential, but don’t limit yourself! Here are some of our favorite accompaniments:

Grilled Corn Salad from Well Plated: A vibrant and fresh salad that adds a burst of sweetness and crunch.
Roasted Asparagus with Balsamic Brown Butter: Elegant and simple, the slight bitterness of asparagus perfectly cuts through the richness of the ribs.
Marinated Vegetable Salad: A refreshing and tangy salad that offers a medley of flavors and textures.
Garlic Roasted Green Beans: A classic and universally loved side, offering a savory, crisp texture.
Honey Balsamic Roasted Carrots: Sweet and tender, these carrots provide a lovely contrasting flavor profile.
Grilled Potatoes with Shallots and Thyme: Hearty and flavorful, these potatoes are a comforting and satisfying addition.
Explore more delicious Vegetable Side Dish Recipes to find your perfect pairing.

A tender bite of rib meat on a fork, lifted from a plate with two ribs and asparagus, showcasing its succulence.

Mastering Ribs: Essential Expert Tips

Membrane Removal is Key: For the most tender ribs, removing the tough membrane from the underside of the racks is critical. This thin, silverskin-like layer prevents the rub from fully penetrating the meat and can make the ribs undesirably chewy. Many butchers will gladly do this for you, so always ask! If you’re doing it yourself, simply insert a butter knife under the membrane at one end, then use pliers or a paper towel to grip and peel it off in one swift motion.
Selecting Quality Ribs: While local butchers often provide excellent quality, I’ve also found surprisingly meaty baby back ribs at stores like Trader Joe’s. Look for ribs with a good amount of meat on the bones and a consistent thickness for even cooking.
Avoid Dry Ribs: If your ribs turn out dry and tough, it’s often a sign they were cooked at too high a temperature or too quickly. Remember, this is a “low and slow” recipe! Patience is paramount to achieving that juicy, tender perfection.
Perfecting the Oven Environment: To ensure a steamy, moist cooking environment, always line your rimmed sheet pan (or pans, if cooking multiple racks) with heavy-duty aluminum foil. Place the seasoned, grilled ribs on the foil, pour in the beer, and then seal the top with another sheet of heavy-duty foil, creating a tight packet. This traps the moisture, allowing the ribs to braise gently for 4-6 hours until the meat is falling off the bones.
Tough Ribs? Check Your Prep: If your ribs are tough even after a long cook, the most common culprits are either undercooking or, more frequently, not removing the membrane. Revisit the membrane removal step for your next batch!
Recipe Origin: While the dry rub for these ribs is inspired by a delicious Penzey’s Fall Off the Bone Baby Back Ribs recipe, the precise grilling and slow-baking method has been carefully developed and refined through my own extensive testing to achieve optimal tenderness and flavor.

Frequently Asked Questions About Baby Back Ribs

What Exactly Are Baby Back Ribs?

Despite the name, “baby” back ribs do not come from baby pigs. They are called “baby” because they are shorter and smaller than spareribs. These lean, tender ribs are cut from the top of the rib cage, where the ribs meet the spine, specifically from the loin muscle. They are characterized by having plenty of meat both between and on top of the bones, making them a premium and highly sought-after cut of pork.

Why Is Low and Slow Cooking Essential for These Ribs?

The “low and slow” cooking method is the cornerstone of achieving incredibly tender ribs. After their brief initial grilling, the ribs are placed in a low-temperature oven (around 250°F / 120°C) for an extended period of 4 to 6 hours. This gentle, moist heat allows the tough collagen and connective tissues within the meat to gradually break down and transform into gelatin, making the ribs exceptionally tender. It also allows much of the fat to render, contributing to flavor and juiciness. Cooking at a higher temperature would cause the meat to seize up and dry out, resulting in tough, chewy ribs.

What’s the Best Way to Serve These Ribs?

These fall-off-the-bone ribs are best enjoyed as a casual, hands-on meal. We recommend providing an abundance of napkins or wet wipes, as they are delightfully messy finger food. While the ribs are incredibly flavorful on their own, you can offer a selection of your favorite barbecue sauces at the table for guests who wish to add an extra layer of flavor. Pairing them with fresh, contrasting side dishes like a crisp salad or roasted vegetables helps balance the richness.

Explore More Delicious Entree Recipes

When grilling season is over, these Instant Pot Short Ribs offer a quick and succulent alternative for beef lovers.
If you’re a fan of vibrant Asian flavors, don’t miss these oven-baked Asian Baby Back Ribs, bursting with sweet and savory notes.
For a convenient slow cooker option any time of year, these Honey Balsamic Slow Cooker Pork Ribs are a deliciously effortless choice.
If you’re lucky enough to have a smoker, elevate your barbecue game with these flavorful Cajun Smoked Ribs.
Discover even more inspiration for your next meal by checking out all my favorite Entree Recipes!

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The Recipe:

Oven Baked Baby Back Ribs

Prep Time
10 minutes

Cook Time
6 hours

Total Time
6 hours 10 minutes

Yield
4 servings

Incredibly tender and flavorful baby back ribs, guaranteed to fall off the bone! Adapted from a Penzey’s recipe.

Rated 4.8 out of 5 stars based on 11 reviews.

Ingredients

¼ cup sugar
2 tablespoons kosher salt
1 ¼ teaspoons smoked Spanish paprika or Hungarian sweet paprika
¾ teaspoon ground cumin
¼-½ teaspoon whole celery seed
¾ teaspoon Barbecue of the Americas (a Penzey’s spice mixture, see note for ingredients)
¾ teaspoon chili powder
¼ teaspoon freshly ground black pepper
2+ pounds pork ribs (baby back), membranes removed from backs (2 racks)
1-2 cans of regular beer (ale or lager)

Instructions

Prepare the Dry Rub: Combine all the rub ingredients and mix well. The night before serving or early in the day you’re serving, generously rub the ribs with the spice mixture. Let them marinate for at least 4 hours, and ideally overnight, in the fridge covered tightly with plastic wrap.
Grill for Flavor: Prep your grill and brown the meaty side of the ribs until slightly caramelized and fragrant. This step should be brief, focusing on color and flavor development, not cooking through.
Bake Low and Slow: Place the browned ribs on a baking sheet lined with two sheets of heavy-duty aluminum foil. Fold up all sides of the foil to create a packet, then pour beer over the top of the ribs. Seal the foil packet tightly. Bake in a 250°F (120°C) oven for 4-6 hours, or until the ribs are incredibly tender and literally fall off the bone.
Optional Glaze: Remove ribs from the oven and preheat the broiler. Carefully unwrap the foil. Brush the ribs with your favorite BBQ sauce. Broil for a couple of minutes, watching carefully, until the sauce is slightly browned and caramelized. Serve immediately with extra BBQ sauce on the side.

Notes

Remember, the rub needs at least 4 hours of marination, and preferably overnight, before you grill and bake. Plan your cooking schedule accordingly.

Nutritional data provided is based on 2 racks of ribs and 2 cans of beer, divided into 6 servings.

If you cannot find “Barbecue of the Americas” spice mixture, a good homemade blend would include: salt, paprika, allspice, nutmeg, cayenne, black pepper, white pepper, cinnamon, and thyme (listed from larger to smaller quantities).

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