Fall Off The Bone BBQ Ribs
These delicious pork ribs are slow roasted in the oven for tender, fall off the bone meat. You won't believe how easy it is to make at home!
Servings: 13 Ribs
Calories: 426 kcal
Ingredients
- 4 pounds St. Louis Style Spareribs 1 rack, size may vary
- ⅔ Cup BBQ Sauce of choice
For the Dry Rub
- 3 Tablespoons Brown Sugar
- 2 teaspoons Onion Powder
- 2 teaspoons Paprika
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Dry Mustard
Instructions
- Preheat the oven to 300 °F (149 °C)
- Combine the ingredients for the dry rub in a small bowl.
- Turn the rack of ribs over and remove the thin membrane from the bottom side. Pull a bit at the corner to start, then use a paper towel to grip the membrane and pull the remainder off. The paper towel helps keep your hands from slipping when pulling.
- Pat the ribs dry on both sides with paper towels.
- Lay out a sheet of heavy duty aluminum foil and place the ribs on top. The foil should be large enough to overhang the ribs by several inches on all four sides.
- Generously coat both sides of the ribs with the dry rub.
- Wrap the foil around the ribs, sealing any seams well.
- Place the wrapped ribs on a baking sheet to catch any leaks. Bake in the preheated oven for 2-2 ½ hours or until the internal temperature reads 195 °F (91 °C) on a meat thermometer.
- Remove the cooked ribs from the oven and allow them to rest for 30 minutes. Keep the foil sealed.
- Open the foil and brush your favorite BBQ sauce all over the ribs.
- Turn the oven to broil and move the oven rack to the top position.
- With the foil still open, place the baking sheet with the ribs back in the oven and broil for 5-7 minutes to caramelize the sauce. Remove and enjoy!
Notes
Nutrition Note: My rack of ribs weighed 3.8 pounds and had 13 ribs. I've calculated the nutrition facts based on a single rib but it's just an estimate. Your rib package will have more accurate information.