Go Back
–+ servings
5 from 4 votes

Fall off the Bone Ribs

By Britney
Prep: 20 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 40 minutes
Servings: 6
up close photo of oven baked ribs on a piece of parchment paper covered in bbq sauce.
Pin Print
Fall of the bone ribs are juicy, tender, and packed with flavor. They're baked low and slow, sauced, and broiled for the perfect finish.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • BBQ Brush
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

BBQ Seasoning Blend

  • 1 1/2 tbsp Smoked Paprika
  • 1 tbsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Brown Sugar
  • 1 tsp Chili Powder
  • 1 tsp Ground Mustard
  • 1 tbsp Kosher Salt, (more or less as desired)
  • 1 tsp Black Pepper

Ribs

  • 1 rack St Louis Style Ribs
  • 1/4 cup Yellow Mustard
  • 1/4 cup Apple Juice
  • 1 cup Barbecue Sauce

Instructions 

  • Preheat the oven to 300 degrees F. Line a large baking sheet with aluminum foil. 
  • Combine the spices for the BBQ seasoning blend in a small bowl. 
  • Remove the silver skin from the back of the ribs. Flip the ribs over and peel off the thin, silver skin (membrane) on the back. It can get tough when cooked and blocks the spice rub from soaking in.) Then pat the ribs dry with a paper towel. (you can remove excess fat or leave it is you prefer. I like to leave it because fat = flavor!) 
  • Use a BBQ brush (or the back of a spoon) to brush the ribs with yellow mustard on both sides. Then sprinkle the seasoning blend all over the ribs. Add a splash of apple juice onto the bottom of the baking sheet (on top of the aluminum foil).
  • Wrap the ribs aluminum foil, making sure the juice doesn't seep out. Then add an additional piece of foil on top to wrap them completely (this seals in the juices and moisture as it cooks). Bake in the oven for 2 1/2 hours.
  • Uncover the ribs and coat them in barbecue sauce and cover loosely with the foil. Continue to bake for an additional 30 minutes.
  • Remove the foil and broil in the oven for 5-8 minutes (be sure to place the ribs on the middle rack and keep a watchful eye so that they don't burn).
  • Drizzle the cooked ribs with the remaining sauce and allow them to rest for 10-15 minutes before cutting.

Notes

  • Remove the membrane from the bottom of the ribs. Flip the ribs over and peel off the thin, silver skin (membrane) on the back. It can get tough when cooked and blocks the spice rub from soaking in.
  • After they're finished baking, Let them rest. Give the ribs 10 minutes to rest after cooking so the juices can redistribute. Then slice and devour.
  • Choose the right ribs! Baby back ribs are leaner and cook a bit faster. Spare ribs have more fat and flavor, but take longer. Either works—just adjust your cook time accordingly.
  • Check doneness by doing the toothpick test. When a toothpick slides between the bones with little resistance, the ribs are done. 

Nutrition

Calories: 267kcal, Carbohydrates: 13g, Protein: 13g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 950mg, Potassium: 292mg, Fiber: 1g, Sugar: 9g, Vitamin A: 539IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!