Oven-Baked Ribs Are Fall-Off-The-Bone Perfection (2024)

Let’s set the scene: You've got an intense craving for saucy, tender ribs, but don't have access to a grill. Heartbreaking, I know, but that's where these BBQ oven-baked ribs come in to save the day. By cooking low-and-slow, you can make tender, fall-of-the-bone ribs in the comfort of your own kitchen. Paired with a classic homemade BBQ sauce, these tender ribs are the meal to make to win your game day or any summer dinner. If this is your first time making oven-baked ribs, keep reading on for all of my tips on how to nail them:

How to remove the membrane:
First things first: Rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the “silverskin.” This is the shiny, white piece of membrane that sits on top of the bones, on the cupped side of the ribs, that makes things tough and chewy once cooked.

The membrane should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a paring knife and run it as far under the membrane as you can to start loosening it away from the ribs. Once you're able to get the tip of your knife under the membrane, you should be able to easily pull it off the ribs. Every now and then you'll find a rack that has the membrane already removed. If you're not sure or if you'd rather not bother with it, ask the butcher at your favorite grocery store.

How to cook tender ribs:
The key to cooking great baked ribs is a balance of low temp, lots of time, and moisture retention. I cook these at 300° for 2 hours under a tightly wrapped layer of foil. Don’t skip covering your ribs with foil—it ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue. When cooking, be sure to lay them bone-side down to create plenty of airflow around the rack. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.

The oven is one of my favorite ways to achieve tender ribs, but if you’re looking for other cooking methods, our slow-cooker ribs recipe is a great option.

The BBQ sauce:
Everyone’s fave part of eating ribs has got to be the sauce. This one is perfectly sweet, savory, and sticky, like a next-level classic BBQ sauce. Trust me—it’s so much better than anything that comes from a bottle. Prepping beforehand? The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Serving ideas for ribs:
I love serving these with my favorite side dishes for ribs, like homemade , classic potato salad, air fryer corn on the cob or cornbread.

Tip: If you’re serving a crowd, the last thing you want is to run out of ribs! To ensure everyone gets plenty, make sure you have at least 4-5 ribs per adult, which is about 2-3 servings per rack.

Storage:
If you have any leftovers, they can be refrigerated for up to 4 days, or frozen, tightly wrapped in foil, for up to 3 months.

Have you made these yet? Let us know how it went in the comments below!