1 rib, 2 rib, 3 rib, 4…. Half rack, full rack, we want more! My Fall Off The Bone Ribs recipe is finger licking good. These oven-baked ribs are fall-apart tender, juicy, mouthwatering, so satisfying and jam-packed with flavour. People always say good things take time and these ribs are no different. Cooking the ribs in the oven, low and slow, is really the key here!
Given that Father’s Day is just around the corner, why not surprise dad with some super-simple baby back ribs! It’s the gift that keeps on giving! This dish is also perfect for your next summer social gathering, bbq or even a weeknight meal. Enjoy them as is or top them with your favourite barbecue sauce!
If you’re looking for sides to pair with this simple and delicious dish, try my Simple Three Bean Salad, Homemade "Dill Pickle" Coleslaw, Mexican Street Corn Salad and Salt & Vinegar Smashed Potatoes. Dig in and enjoy!
Prep Time: 15 minutes
Cook Time: 170 minutes - 180 minutes
Total Time: 185 minutes - 195 minutes
Serves 6 - 8
Ingredients:
Pork
5 lbs or 2 racks of baby back ribs (approx. 2.2 - 2.5 lbs each)
2 Tbsp olive oil
Store-bought or homemade barbecue sauce, as a glaze (optional)
Finger Licking Good Spice Rub
1 Tbsp smoked paprika
1 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp kosher salt
1 tsp ground pepper
1 tsp ground coriander
1 tsp dried thyme leaves
1 tsp dried mustard
1 tsp celery seed
Instructions:
Preheat the oven to 300F. Grab two 11” x 17” rimmed baking sheets and line them with aluminum foil. Set aside another two sheets of aluminum foil, slightly larger than the baking sheet in size.
Preparing the Ribs: Remove the ribs from the refrigerator and pat them dry with a paper towel. Then, if the butcher hasn’t already done so, peel off the thick and tough membrane covering the bones. Place the ribs on the baking sheets and set aside.
Making the Finger Licking Good Spice Rub: To a small bowl, add the smoked paprika, sweet paprika, garlic powder, onion powder, kosher salt, pepper, coriander, dried thyme leaves, dried mustard and celery seeds and give it a good mix.
Drizzle the olive oil over each of the rib racks and massage it onto the meat. Liberally season the ribs with spice rub, ensuring all sides are well-coated. Then, cover the ribs with the other two sheets of aluminum foil, ensuring that the ribs are tightly covered and sealed.
Cooking the Ribs: Transfer the ribs to the oven and cook them for 2.5 hours, then uncover, and cook for an additional 20 minutes. Remove the ribs from the oven and let them stand for 10 minutes before serving. Enjoy!
If you prefer Saucier over Dry Rub Ribs, then brush your favourite barbecue sauce on the topside of the meat and crank up the oven temperature to 400F. Transfer the ribs back into the oven for another 10 minutes of cook time. Let them stand for 10 minutes before serving. Enjoy!