Easy Fall Off Bone Ribs (Print Format)
Slow-baked ribs coated in a sweet and spicy BBQ glaze become tender and juicy with falling-off-the-bone texture.
# Ingredients:
→ Pork Ribs
01 -
2 to 2 ½ pounds baby back pork ribs
→ Barbecue Sauce
02 -
1 tablespoon olive oil
03 -
¼ cup finely diced onion
04 -
½ teaspoon ground cumin
05 -
½ cup ketchup
06 -
1 tablespoon hot chili sauce (e.g., Sriracha)
07 -
2 tablespoons light brown sugar
08 -
1 tablespoon apple cider vinegar
09 -
Salt, to taste
10 -
Ground black pepper, to taste
# Steps:
01 -
Preheat the oven to 275°F (135°C) and prepare a large roasting pan or rimmed baking sheet along with aluminum foil.
02 -
Remove the thin membrane from the back of the ribs if it has not been removed already. Season both sides generously with salt and black pepper.
03 -
Place the ribs meatiest side down in the roasting pan. Cut the ribs in halves if necessary to fit. Cover the pan tightly with aluminum foil to seal in moisture.
04 -
Bake for 2 ½ to 3 ½ hours until the meat is tender and easily separates from the bones. Check after 2 hours and adjust time if needed. Increase the oven temperature to 300°F (150°C) if undercooked.
05 -
While ribs bake, heat olive oil in a saucepan over medium heat. Sauté onions until translucent, about 5 to 8 minutes. Stir in cumin and cook for 30 seconds. Add ketchup, hot chili sauce, brown sugar, apple cider vinegar, and salt. Simmer for 2 minutes and set aside.
06 -
Remove ribs from oven and discard foil. Generously brush both sides with prepared barbecue sauce.
07 -
Position an oven rack near the top and set broiler to high. Broil ribs until the sauce caramelizes, about 3 to 4 minutes, watching carefully to prevent burning.
08 -
Allow ribs to rest briefly and serve warm, enjoying the tender, fall-off-the-bone texture.
# Tips:
01 -
Removing the membrane improves tenderness and allows seasoning to penetrate. Use a kitchen towel for grip if needed.
02 -
Multiple racks of ribs can be cooked simultaneously by wrapping each tightly in foil and placing on a baking sheet.
03 -
Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
04 -
Reheat thawed ribs wrapped in foil at 275°F for 20–30 minutes or on a medium grill. Apply BBQ sauce before serving.
05 -
Use thick, natural ketchup without high-fructose corn syrup for best sauce flavor.