Oven Roasted Ribs

These Oven-Baked Ribs are fall-off-the-bone tender every single time. Slowly roasted at a low temp, then broiled for that perfect BBQ crust, these are the best hands-off and hassle-free pork ribs!

You know when you get a craving for ribs and you have to gnaw, gnaw, gnaw at them to get just a pinch of the meat off? Well, these ain’t them!

Tips for Making Tender Ribs in the Oven

Most folks think that ribs and large roasted pieces of meat should be left to the professional pit-masters, but anyone can do these ribs! It’s not as difficult as you might think.

• You definitely want to plan ahead. It takes several hours to cook the ribs to that perfect temperature in the oven.
• You don’t have to remove the membrane (silver-y skin on the backside). These ribs will fall off of the bone, so there is no gnawing involved.
• No boiling! People often boil ribs before roasting or grilling, but all the flavors seep out into the water instead of staying inside the meat.
• You can use spare ribs, baby back ribs or beef ribs for this recipe.
• Using a mixture of stone ground and Dijon mustard tenderizes the ribs.
• Rubbing the ribs the night before baking will make the meat even more flavorful. Try my homemade rub!

The real bonus here is that this recipe is mostly – almost completely – hands-off! Which leaves you plenty of time to whip up a few sides like baked beans, deviled eggs, pasta salad…sounds like the perfect BBQ menu!

• Baked Beans
• Deviled Eggs
• Pasta Salad
• Caprese Salad

How to Make Oven Roasted Pork Ribs

Baby Back or Spare ribs are the best choice for slow roasting, but this recipe should work for just about any kind of bone-in pork or beef ribs. In fact, a handy guide to the different types of ribs will help you make the best decision for the result you are seeking.

1. The night before, slather with the mustard mixture and add the rib rub.
2. Wrap in foil, with the seal at the top, place on a baking sheet in the fridge until you are ready to bake.
3. Bake at 225F for about 3-5 hours, or until the internal temperature reaches 200F with an internal thermometer.

Here’s the kicker: After the ribs are done, open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.

Stay close by to the oven when you broil so sauce does not burn!

What temperature are ribs done?

The USDA says pork is safe to eat at 145F degrees internal temperature.

But cooking until 200F internally causes the meat to release collagen and juices making the meat extra tender. This is why I cook to such a high internal temp!

Oven Roasted Ribs

These Oven Baked Ribs are fall-off-the-bone tender every. single. time. Slowly roasted at a low temp, then broiled for that perfect BBQ crust, these are the best hands-off and hassle free pork ribs!

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 5 hours

Additional Time: 8 hours

Total Time: 13 hours 10 minutes

Servings: 6 people

1x2x3x

Cook ModePrevent your screen from going dark while cooking!

Ingredients

• 3 pounds of baby back or spare ribs 2 slabs
• My Homemade Rib Rub linked below
• ½ cup Dijon Mustard
• ½ cup Stone Ground Mustard
• BBQ Sauce your choice (optional)

Instructions

• Preheat the oven to 225F degrees.
• Make my homemade rub and set aside.
• Slather with the mustard mixture and add the rib rub. Gently pack the rub onto the ribs and mustard. 
• Wrap in foil, with the seal at the top, place on a baking sheet in the fridge until you are ready to bake. Allow to rest for at least 1 hour up to 24 hours.
• Bake at 225F degrees for about 3-5 hours, or until the internal temperature reaches 200F with an internal thermometer.
• Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.

Notes

*Link to the ultimate rib rub.

Make it a meal with these recipes:

• Best Deviled Eggs Recipe
• Easy Baked Beans in the Crock-Pot
• Easy Caprese Appetizer Recipe
• Tricolor Pasta Salad (with Italian Dressing)

Nutrition

Serving: 1grams | Calories: 325kcal | Carbohydrates: 13g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 837mg | Fiber: 2g | Sugar: 8g