When done, the ribs literally fall off the bones, and the sauce becomes nicely caramelized. Even the leftovers are great! There’s no need to fire up the grill! These amazing ribs are slowly baked in the oven until the meat is tender, juicy, and literally falls off the bones. I love ordering slow-smoked pork ribs at BBQ places, but even without a smoker and just using your oven, this is a surprisingly easy recipe to make at home and it produces great results. It requires some time commitment but hardly any effort.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.
For the Ribs:
Your first step is to spray the ribs with oil and lightly season them with salt and pepper. Bake them for one hour in a 275°F oven. Repeat this step two more times. The last time, for the final hour of cooking, reduce the oven temperature to 250°F. After 4 hours, the ribs will be extremely tender. All the tough tendons have melted, and the meat literally falls off the bones as you cut the slab into individual portions.
Cauliflower mac and cheese Cauliflower potato salad Cauliflower tots (I make them ahead of time since they require a hot oven, and reheat them before serving).
They’re also excellent with homemade coleslaw and creamy cucumber salad.
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