Fall Off The Bone Oven Baked Pork Ribs With Homemade Dry Rub

If you want an easy way to cook pork ribs without having to turn to the grill, try my fall-off-the-bone oven baked pork ribs with homemade dry rub.

There’s nothing quite like a rack of ribs that have been slow-cooked on a hot grill all afternoon. However, sometimes you just don’t want to babysit a grill for hours on end.

Maybe you don’t have the space for a grill or the weather isn’t cooperating. Maybe your better half is the one who usually does the grilling and they aren’t available. Whatever the reason, it’s nice to have an alternative way to cook ribs in your oven.

My husband usually does the grilling around here while I do most of the baking and cooking. Since I work from home and he works out of the house, I have more flexibility when it comes to cooking for hours on end. So, I came up with a great way to cook ribs in the oven that creates tender yet flavorful ribs.

This oven baked method produces delicious, fall-off-the-bone ribs that will leave you not missing the grill at all! I even included my homemade dry rub recipe for you to enjoy as well!

Different Types Of Ribs

There are three main types of pork ribs available: Spare ribs, baby back ribs, and St. Louis ribs. You can use any of these cuts in this recipe, but I typically use spare ribs just because they tend to run cheaper.

Spare ribs come from the belly part of the hog. They feature longer bones and less meat than other cuts, but they have the richest flavor of the three cuts. They are also typically the cheapest of the rib types.

Baby Back ribs come from the top area of the rib cage. They are shorter than spare ribs, which gives them the “baby” part of their name. They are the most lean of the rib types and are typically extremely tender. (Also, don’t lie and tell me you didn’t just sing that Chili’s theme song in your head when saying “baby back”!)

St. Louis ribs are essentially spare ribs that are trimmed to give them a more rectangular, uniform shape. They are missing the extra cartilage and gristle that spare ribs have, but it comes with a more expensive price tag.

You can use any type of ribs for this recipe. However, just check the ribs occasionally for doneness so they don’t overcook since the recipe is based on using spare ribs. The cooking time may also vary slightly based on the size of the rib rack.

How To Make Oven Baked Pork Ribs

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients

• Cumin
• Paprika
• Garlic Powder
• Onion Powder
• Chili Powder
• Brown Sugar
• Salt
• Pepper
• Pork Ribs

Instructions For Oven Baked Pork Ribs

Prepare The Dry Rub

First, preheat your oven to 325 degrees. While the oven is preheating, mix all of the ingredients except the ribs in a small bowl to create the dry rub. When you have the dry rub seasoning mixed thoroughly, set it aside for later use.

The measurements in the recipe card below make enough to cover two large racks of spareribs. You can store any extra seasonings you don’t use in an air-tight container.

You can alter the flavor of the dry rub to suit your taste if you want. This rub mixture does not have a ton of heat, so add a bit of cayenne pepper if you are a fan of spicy foods. I prefer to let the flavor of the ribs shine through a bit more so I typically omit any extra heat. (That, and I’m a wuss when it comes to spicy foods!)

Next, get your large baking sheet or cookie sheet with sides prepared. For two racks of ribs, I use my Mega Food Network Cooking Sheet which measures 21.5″ x 15″. (I couldn’t find a link for it anymore which stinks because it is the perfect size. This one is the same size but doesn’t include the metal rack.)

Cover the base with foil to make cleanup a little easier. While you may still have some to clean up to do, any burnt-on pieces will be easy to remove along with the foil. Place your wire rack on top and spray it with non-stick cooking spray. Set aside while you prepare your ribs.

Prepare The Ribs

The next step is to remove the membrane from the back of the ribs. If left on, the membrane will make your ribs chewy and tough, so you need to remove it first. Some ribs come with the membrane already removed.

Flip the rib over and look for a thin semi-transparent white film. That is the membrane. Removing it can be a slippery, messy task.

To make it a little easier, use a paper towel to help grip the beginning of the membrane. It should start to peel off fairly easily now that you can properly grip it. (You can see how easy it is to remove the membrane by seeing my quick YouTube Short.)

After you have the membrane removed, it’s time to slather on the dry rub mix. I just use one of the measuring spoons to sprinkle the seasonings on both sides of the ribs. Lightly pat the dry rub into the meat to help it stick.

Place each rib spaced slightly apart on the prepared wire rack. Put the tray in the oven and bake for around 4 hours.

How To Tell If Oven Baked Pork Ribs Are Done

There are a couple of different ways to tell if your ribs are fully cooked and are fall-off-the-bone ready. Using a combination of these is your best bet.

First, go by look. Look for a dark, rich color. Also, when you can see about 3/4 of an inch of bone at the edges of the meat, then your ribs are likely done or close to being done.

The second method, and the one I typically use, is the toothpick or fork method. Simply insert a toothpick or fork into a meaty section of the rack. If it easily slides into the meat without resistance, then the ribs are done. If you are met with resistance, the ribs need to cook for longer.

Another way to check is to do a bend test. Use a pair of tongs to carefully lift one end of the rib off of the wire rack. The other side should bend toward the ground and some cracks should appear on the crust.

As soon as your ribs are fully cooked, you can then slather on a thick layer of barbeque sauce. Just set them under the broiler for a few minutes to help the sauce caramelize. However, we normally skip the BBQ sauce and just serve them with a seven-layer salad for a refreshing contrast to the meaty, rich ribs. (See “My 7 Layer Salad Recipe“)

After trying these fall-off-the-bone oven baked pork ribs, you may never use a grill again!

Until next time, thanks for stopping by!
– Chelsea

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