Name: Fall Off The Bone Ribs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 2 racks (4-5 lb total) pork baby back ribs; ¼ cup brown sugar, packed; 1 tablespoon smoked paprika; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon chili powder; ½ teaspoon cayenne pepper (optional, for heat); ½ cup apple cider vinegar; 1½ cups barbecue sauce, divided (plus more for serving)

Fall Off The Bone Ribs are the holy grail of home barbecue-smoky, juicy, slathered in tangy sauce, and practically melting as you pull them from the bone. These beauties deliver irresistible flavor and that tender, succulent bite every rib lover dreams of.

What makes this recipe a must-try? It's unbelievably easy! The ribs cook low and slow in your oven, freeing you from complicated grills or smokers. A heavenly dry rub soaks into the meat, while your favorite BBQ sauce caramelizes to sticky, lip-smacking perfection.

They're absolutely perfect for weekend feasts, summer cookouts, or whenever you crave classic comfort. Honestly, these are the most reliable crowd-pleasers in my family-it's hard to beat the look on everyone's face when that first rack hits the table!

Fall off the bone ribs displayed on a rustic platter, lacquered with barbecue sauce and sprinkled with fresh herbs

Why You'll Love This Recipe

Unbelievably tender: The ribs literally slide off the bone for effortless eating.
Simple and foolproof: No grill or smoker required-just your oven!
Full of big BBQ flavor: Smoky, sweet, and tangy with a customizable spice rub.
Perfect for gatherings: Makes enough for a crowd and keeps everyone coming back for more.

Key Ingredients for Fall Off The Bone Ribs

See recipe card below for full list of measurements, ingredients, and instructions.

Pork Baby Back Ribs

This recipe stars meaty pork baby back ribs, known for their tenderness and juicy texture. Aim for racks with even marbling and minimal excess fat. Make sure to remove the tough membrane from the bone side for truly tender results. Spare ribs also work, but they'll need an additional 20-30 minutes cooking time.

Brown Sugar

Brown sugar is the heart of the dry rub, giving a sweet caramelized crust to every bite. It balances the spice and deepens the flavor profile as the ribs bake. Either light or dark brown sugar works well. If you're in a pinch, a combination of white sugar and a dash of molasses makes a good substitute.

Smoked Paprika

Smoked paprika delivers that essential smoky BBQ depth without a smoker, infusing every bite with rich, savory warmth. You can use regular sweet paprika for gentler flavor or try hot paprika for a punchy kick.

BBQ Sauce

The finishing glaze! Use your favorite store-bought sauce or homemade-classic, spicy, honey, or mustard-based all work beautifully. Brush on extra for that irresistible, lacquered look. For a lower-sugar option, use a reduced-sugar barbecue sauce or make your own.

Apple Cider Vinegar

A splash of apple cider vinegar keeps the ribs moist and juicy as they bake, tenderizing the meat and adding subtle tang. White wine vinegar or lemon juice are good subs in a pinch, but apple cider vinegar is classic for that Southern BBQ feel.

Instructions for Fall Off The Bone Ribs

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Ribs

Place the ribs meat-side down on a large cutting board. Use a paper towel to grip and peel away the thin membrane from the back of each rack for maximum tenderness.

Mix the Dry Rub

In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne if using. Mix well to break up any lumps.

Rub and Rest

Rub the spice mix all over both sides of the ribs, pressing firmly so the flavors stick. Let the ribs rest at room temperature for 20 minutes, or refrigerate up to overnight for deeper flavor.

Prepare the Baking Sheet

Preheat your oven to 300°F (150°C). Line a large baking sheet with foil and place a wire rack on top. Pour apple cider vinegar onto the tray beneath the rack to keep the ribs moist as they cook.

Bake Low and Slow

Arrange ribs bone-side down on the rack, then cover tightly with foil. Bake for 2½ hours, until the ribs are very tender but not falling apart completely.

Add the BBQ Sauce

Remove the foil. Brush ribs all over with 1 cup BBQ sauce. Increase oven temperature to 425°F (220°C) and bake uncovered for 15 minutes, until the sauce is bubbling and caramelized.

Finish and Serve

Slice ribs between the bones. Brush with the remaining ½ cup BBQ sauce and sprinkle with fresh parsley or chives if desired. Serve immediately!

Recipe Variations

Smoky Grill Finish

For extra smoky flavor and char, finish the sauced ribs on a hot grill for 5-7 minutes per side after oven-braising. This adds irresistible grill marks and an authentic BBQ touch!

Spicy Cajun Ribs

Kick things up by adding 1 teaspoon Cajun seasoning or crushed red pepper flakes to the dry rub. Pair with a spicy barbecue sauce for heat lovers.

Gluten-Free Option

To make these completely gluten-free, ensure your BBQ sauce has no wheat or barley. Most major brands now offer tasty gluten-free options.

Sweet & Sticky Asian Ribs

Swap half the BBQ sauce for hoisin sauce, add a splash of soy (or tamari for gluten-free), and sprinkle with sesame seeds and scallions for an Asian-inspired twist.

Slow Cooker Method

Don't want to use your oven? Place rubbed ribs in your slow cooker with the vinegar on low for 6-7 hours, then finish under the broiler with BBQ sauce for 5 minutes until sticky and caramelized.

Serving Suggestions

Fall Off The Bone Ribs pair perfectly with classic comfort sides like creamy coleslaw, buttery cornbread, tangy pickles, or baked beans. Add grilled corn on the cob and a crisp green salad for a feast! Top with extra BBQ sauce and a sprinkle of chives or parsley for fresh flavor.

Storage and Reheating

Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat covered in a 300°F (150°C) oven for 15-20 minutes, or microwave covered with a damp towel for quick results. For longer storage, wrap tightly and freeze up to 2 months-thaw overnight in the refrigerator before reheating. Brush with extra BBQ sauce to refresh the glaze.

Frequently Asked Questions About Fall Off The Bone Ribs (FAQ)

Q: Can I make these ribs in advance?

A: Absolutely! Cook and sauce the ribs ahead of time. When you're ready to serve, reheat briefly in the oven or on the grill to bring back that sticky glaze.

Q: Can I use spare ribs instead of baby back ribs?

A: Yes-spare ribs work well, but add 20-30 minutes to the baking time, as they are thicker and meatier.

Q: What’s the best way to remove the membrane from ribs?

A: Slide a butter knife under the white membrane on the bone side, then grip it with a paper towel and pull gently. Removing it ensures the ribs cook up extra tender.

You're going to love these unbelievably easy, mouthwatering Fall Off The Bone Ribs! They're the ultimate BBQ treat for any occasion-give them a try and let me know how yours turn out in the comments or with a rating below!