Easy Fall Off the Bone Oven-Baked Ribs
from https://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/ . . . . . . . . . . . . Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.
Servings Prep Time
4servings 15minutes
Cook Time
3hours
Servings Prep Time
4servings 15minutes
Cook Time
3hours
Ingredients
RIBS
SWEET AND SPICY BARBECUE SAUCE
Instructions
PREPARE RIBS
  1. Heat oven to 275° Fahrenheit (135C).
  2. If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  3. Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  4. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
MAKE BARBECUE SAUCE
  1. While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  2. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  3. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
TO FINISH
  1. Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  2. Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
Recipe Notes

STORING AND REHEATING Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.

To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.

Adam and Joanne’s Tips Removing the Membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.