Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (2024)

How to cook spare ribs in the oven for fall off the bone tender and flavorful meat.

Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (1)

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Read on for relevant information on the type of ribs, how to prep them and step by step pics and video on how to cook them (about 2 mins)

About This Spare Ribs Recipe – Understand the Cut of Meat

The spare ribs are a cut of pork that comprises a section of the rib cage of the pig. They start at the end of the very popular Baby Back Ribs located on top of the animal and extend to the end of the rib bones.

Pork spare ribs are typically removed before the bacon located underneath them is accessed. They have flat bones with meat concentrated in between them as opposed to on top of them. On average a rack has 10 to 13 bones and weighs around 3 lbs.

Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (2)

Main cuts of pork. Diagram courtesy of Sonoma County Meat Co.

A full rack of pork spare ribs (shown below) incorporates a tempered meaty part called a flap and an elongated meaty section that runs across the length of the rack and is commonly called the brisket bone or the rib tips (it contains the tips of the ribs and is a part of the sternum (breast bones). There are also miscellaneous small bits of meat and extra fat that can be trimmed.

You can remove the parts indicated below if you so choose. The resulting cut is known as St. Louis style spare ribs – very much a perfect rectangle of meat. (Watch this tutorialon how to trim a full rack if you are interested).

Ingredients for This Spare Ribs Recipe

For this recipe we are working with the full rack of pork spare ribs and not trimming it. We are also using a dry spice rub made with brown sugar, kosher salt, black pepper, onion powder, paprika, chili powder, garlic powder and a teaspoon of cayenne pepper. Feel free to use your favorite rub.

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A full rack of pork spare ribs with indications of parts to be removed to convert it into St. Luis style cut (not needed for this recipe, indicated for your benefit).

The meat of pork ribs is a little tough, with plenty of fat and a rich flavor. Consequently they lend themselves particularly well to simmering/braising and then grilling or slow roasting in the oven. As much as people want to rush the process and cook the spare ribs fast – this is not a cut of meat that will taste best if you rush it.

The best way to cook spare ribs is low and slow and this definitely carries over to this ribs recipe.

You Will Also Need

To slow cook a rack of ribs in the oven make sure you have a baking sheet large enough to fit them (half sheet usually works), parchment paper, aluminum foil, paper towels, sharp boning knife or kitchen scissors, salt and pepper, your favorite pork seasoning blend/BBQ ribs rub and/or barbecue sauce.

How to Slow Cook Fall Off The Bone Ribs in Oven

Step 1. Prep the ribs while your oven is heating. Pat dry the rack with a paper towel and turn it with the meatier side facing down. You will notice that on the back of the ribs the bones are covered with a translucent membrane that helps hold them in line, similar to silver skin. It will only become tough and chewy in the oven, so remove it.

Using the tip of a knife or scissors lift the membrane up, get a hold of it using a paper towel and peel it off.

NOTE: There is typically a section of meat hanging flat over the center area of the spare ribs (part of the diaphragm). You can remove it or leave it. We usually leave it, it is tasty and even though it cooks faster than the rest becomes nice and crispy.

Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (4)

Step 2. Next nicely season the ribs on both sides with salt and pepper at a minimum or liberally apply a dry rub blend. If the full rack is really large consider cutting it in two (completely optional).

Step 3. Line a baking sheet with aluminum foil first and then parchment paper. It is best if the ribs are ‘sandwiched’ in between two layers of parchment paper before you wrap them with aluminum foil. The reason is food safety – when aluminum foil comes into contact with seasonings on the surface of meat a lot of aluminum can seep into the meat. The parchment paper creates a barrier, plus no bits of aluminum will get stuck to the ribs.

Step 4. Place in the oven and let cook. We recommend 275 to 300 F as ideal oven temperature, depending on the calibration of your oven. If you know it it to be a bit stronger go with 275 F. The lower heat will slowly melt the fat, dissolve the connective tissue and convert the meat into a tender, flavorful delicacy.

Step 5. When the rib meat becomes tender to your satisfaction, uncover, season a bit more of brush with BBQ sauce and cook for another 20-30 minutes to get a nice, crispy skin before you serve it.

How Long to Cook Pork Spare Ribs in the Oven

The actual time to slow cook ribs in oven depends on the actual temperature and size of ribs rack. It can take anywhere from 2 to 3 hours total time.

We usually check them after two hours and decide how much longer to let them cook.

While an internal temperature of 145 F is food safe, 190 F is typically when the meat will begin to pull away from the bones. Give higher priority to your visual perception than your food thermometer.

If you are satisfied with how tender the meat has become after the 2-hour mark you can go ahead and remove the aluminum foil and parchment paper and cook uncovered to let the outsides get nicely caramelized and crispy.

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Dry Rub or BBQ Sauce?

It is totally up to you. If you choose to stick with a dry rub only, this is absolutely fine. Be sure to use it liberally and apply a bit more after the meat is almost cooked to your liking, this will contribute to a nice, tasty crust.

If you’d rather use a BBQ sauce, choose your favorite. Brush it on both sides of the rack after you check the ribs around the 2 hour mark, then again once they are out of the oven.

We used this homemade Beer BBQ Sauce.

Serve Fall Off The Bone Ribs Oven

Slow cooked ribs in oven are so perfectly fall-off-the bone tender that they are primarily a finger food. Make piece with this fact and have:

  • plenty of napkins/paper towels/wet naps, especially if BBQ sauce is involved;
  • plenty of BBQ sauce on the side;
  • classic sides such as mashed potatoes, fries, onion rings, coleslaw, baked beans, sliced (beer) pickles or pickled jalapenos, etc.;
  • plenty of beer – to that end we recommend flavorful German lagers and ales with a pronounced malty backbone but tastefully hopped (red ales/American ambers or red IPAs are a favorite pairing)

Side Dishes

To accompany the tender pork ribs serve tried and true sides such as corn on the cob, potato salad, mashed potatoes, pasta salad, garlic green beans, coleslaw or mac and cheese.

Variations of Spare Ribs

Another great method to prepare pork spare ribs is to cook them with moist heat. You can take the route of a high pressure cooker and finish them in the oven or make braised spare ribs (or slow cooker ribs).

Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (6)

Other Recipes You Might Enjoy

Pork Shoulder Steaks
Lamb Ribs (Denver Style Lamb Spare Ribs)
Chocolate Mole Sauce
Pork Tenderloin with Apples
Braised Spare Ribs
Pork Schnitzel

Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (7)

Spare Ribs Fall Off The Bone Tender

Yield: 4

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to cook ribs in the oven for succulent fall-off-the bone meat every time. Use your favorite dry rub, BBQ sauce or a combination of both.

Ingredients

  • 1 full rack pork spare ribs (usually 2.5 to 3.5 lbs)*
  • pork dry rub (about 1/4 cup or to taste, see below or use your favorite)**
  • 1 cup BBQ sauce (use your favorite, optional)

Instructions

  1. Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
  2. Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
  3. Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
  4. Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal.
  5. Place in the oven for 2 hours.
  6. After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat can use a little longer in the oven, go for another 20 mins and check again).
  7. Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
  8. Transfer to a cutting board, use tongs and a sharp chef's knife to slice the ribs, brush with BBQ sauce again (if using) and serve.

Notes

*See section in post explaining the cut and outlining how to trim a full rack into a St. Luis style spare pork ribs rack if you are interested in doing so.

**If you do not want to use a dry rub at a minimum use salt and pepper, about 1 tbsp salt and 1 tsp pepper, adjust to taste.

***Per food safety regulations it is not desirable for aluminum foil to be in direct contact with the surface of seasoned meat during baking (too much aluminum will leak into the meat).

PORK RUB (makes about 1/3 cup)

Measure out and mix:

  • 3 tsp brown sugar
  • 3 tsp kosher salt (reduce to taste*)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground black pepper
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp cayenne pepper (optional, tune it down as needed to correspond to your preference for spice)

*Note that some salt brands are denser and therefore a teaspoon will be much saltier. For example the Diamond brand salt is less salty than the Morton brand)

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Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 458Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1014mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 21g

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Spare Ribs (Pork Fall Off The Bone Ribs Oven (No Fail Recipe) (2024)

FAQs

What temperature do you bake fall off bone ribs? ›

It's the best, easiest way to guarantee fall-off-the-bone tender ribs! I bake my ribs in a 275°F oven for two to three hours. This simple recipe guarantees tender ribs every time!

How do you get your ribs to fall off the bone? ›

Place in a preheated 300° f oven and bake for 2 1/2 hours. After 2 1/2 hours place pan of ribs on top of stove and carefully open foil (be careful- hot steam will come out!). Using a fork placed between the center ribs, pull meat away from the bone gently.

Should you cover spare ribs in the oven? ›

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Do spare ribs go meat side up or down in oven? ›

Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.

How to cook spare ribs in the oven at 350 degrees? ›

Cover with plastic wrap and refrigerate on foiled-lined baking sheets for 20 minutes or up to 2 hours. 2. Preheat oven to 350°F. Cook ribs on baking sheets, switching the position of baking sheets halfway through cooking. Bake ribs until meat pulls away easily from the bones, 1 1/2-2 hours.

How long to cook ribs at 250 in the oven? ›

As indicated - use your favorite dry rub and your favorite BBQ sauce but use this low and slow method. For make ahead 'ready to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they take longer.

How to keep ribs moist in the oven? ›

What's the best way to ensure they won't dry out? Cover with foil halfway through cooking. Tenting the ribs with foil halfway through their cook time allows them to get good browning on the outside, but also retain their moisture throughout the long cooking time. Don't be tempted to overcook them.

Are spare ribs supposed to fall off the bone? ›

Contrary to popular belief, ribs are not supposed to fall off the bone.

Do you flip spare ribs in the oven? ›

The ribs need to be elevated to cook so that air can flow over and under the meat. This way, the ribs do not need to be flipped or turned during the cooking process. Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil.

What happens if you don't wrap ribs in foil? ›

The ribs wrapped in the butcher paper take a little longer to give them an even cooking, and we smoke the unwrapped spareribs for at least an hour longer. They are still not as tender as the wrapped ribs, but that's fine.

Can you overcook spare ribs in the oven? ›

Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform. It's not something the home chef does very often, and overcooking the ribs is a common way to disappoint yourself when you sit down to eat.

When to put barbecue sauce on ribs? ›

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

How long to cook spare ribs at 400 in the oven? ›

Crimp the foil together so the steam can collect at the top of the foil while they roast. You don't want any holes or openings in the foil. Set oven to 400 degrees while blending rub. Roast baby back ribs for 50 minutes and spareribs for 80 minutes.

How long to cook ribs in the oven at 300 degrees? ›

Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.

How long to cook ribs at 175 in the oven? ›

With the ribs meat-side down, tightly fold the foil to form sealed packets. 3. Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.

What temp is best for ribs in the oven? ›

The key to cooking great baked ribs is a balance of low temp, lots of time, and moisture retention. I cook these at 300° for 2 hours under a tightly wrapped layer of foil. Don't skip covering your ribs with foil—it ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue.

What is the final cooking temperature for ribs? ›

Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you're finished. If you don't already have a meat thermometer, go ahead and invest in one. You can find one for under $20. Perfectly cooked ribs will pull apart easily, but be careful, overcooked ribs will become mushy.

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