Fallin Off the Bone Oven Bbq Ribs
Experience melt-in-your-mouth perfection with these "Fallin Off the Bone Oven BBQ Ribs," a recipe that delivers all the smoky, saucy goodness of classic barbecue right from your oven. Slow-cooked to tender perfection, these pork baby back ribs are generously seasoned with a homemade dry rub featuring smoky paprika, brown sugar, and a touch of cayenne for a subtle kick. Apple cider vinegar locks in moisture, ensuring every bite is juicy and flavorful. Finished under the broiler with a luscious barbecue glaze that caramelizes to sticky-sweet perfection, these ribs are the ultimate crowd-pleaser. Perfect for weekend dinners or backyard gatherings, serve them alongside your favorite sides for a comforting, finger-licking feast. Keywords: fall-off-the-bone ribs, oven BBQ ribs, easy barbecue recipe, homemade dry rub, tender baby back ribs.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 2 tablespoons Apple cider vinegar
- 1 cup Barbecue sauce
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs. Use a butter knife to lift one edge, then grab it with a paper towel and pull it off completely.
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to make a dry rub.
Rub the dry seasoning mixture generously over both sides of the ribs, ensuring they are completely coated.
Place the ribs on a large sheet of aluminum foil (shiny side down). Drizzle the apple cider vinegar over the ribs for added tenderness.
Wrap the ribs tightly in the foil, creating a sealed packet to retain moisture during cooking. Place the foil packets on a baking sheet, meat side up.
Transfer the baking sheet to the oven and bake for 3.5 hours, or until the ribs are tender and nearly falling off the bone.
Carefully remove the ribs from the oven and open the foil packets (watch out for steam!). Drain any excess liquid and discard the foil.
Preheat your oven’s broiler to high. Place the ribs back onto the baking sheet, meat side up.
Brush the ribs generously with barbecue sauce, ensuring an even coating.
Broil the ribs for 5-10 minutes, or until the sauce is caramelized and slightly charred, keeping an eye on them to avoid burning.
Remove from the oven and let the ribs rest for 5 minutes before slicing.
Serve with extra barbecue sauce on the side and your favorite accompaniments.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 115% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
