You know that moment when you pick up a rib and the meat practically falls into your lap?
Yeah. That’s these ribs. So tender, they don’t even need a knife—just a napkin and maybe a second helping.
Whether you’re grilling out, hosting a game day feast, or just need a comfort food moment that hits every single time, this recipe brings the flavor and the drama (in the best way possible). We’re talking melt-in-your-mouth, sticky-sweet, finger-licking good ribs—and no, you don’t need a smoker to make them.
Let’s get into it.
What You’ll Need:
- 5 pounds baby back ribs
- Salt & pepper or your favorite pork dry rub
- 1 cup your favorite BBQ sauce (or sweet chili sauce if you want to mix it up!)
How to Make ‘Em:
- Preheat your oven to 275°F.
Low and slow is the name of the game here. - Prep those ribs.
Flip them over and remove the thin silver membrane on the back. (Pro tip below!) Then season both sides generously with salt and pepper or a rub you love. - Wrap & roast.
Place the ribs in a roasting pan and cover tightly with a double layer of foil. Pop them in the oven and roast for 4 hours. - Sauce & sizzle.
Carefully transfer the tender ribs to a baking sheet (a flat spatula helps!). Slather them in BBQ or sweet chili sauce. - Broil to caramelize.
Move your oven rack near the top, turn on the broiler, and broil for 3–5 minutes until that sauce bubbles and caramelizes. Keep a close eye so it doesn’t burn.
Pro Tips & FAQ:
Q: What’s the easiest way to remove the membrane?
Slide a butter knife under a corner of it, then grab it with a paper towel and peel it off like a sticker. (Oddly satisfying.)
Q: How do I make sure they don’t dry out?
That foil is doing the heavy lifting. It locks in all the moisture while the ribs slow-roast to perfection.
Q: What sides should I serve with this?
- Classic: Cornbread, baked beans, coleslaw
- Fresh: Garden salad, grilled veggies, watermelon slices
- Indulgent: Mac & cheese or loaded mashed potatoes
Q: How do I know when they’re done?
The meat will easily pull away from the bone. If you’re wondering, “Is it supposed to fall apart this easily?” — YES. That means you nailed it.
Q: Can I spice things up?
Absolutely. Add a dash of cayenne, smoked paprika, or even brown sugar to your rub for extra oomph.
Q: Leftovers?
Store them in an airtight container in the fridge for 3–4 days… if there are any left.
These ribs are the kind of dish that makes you pause mid-bite and go, “Oh. My. Gosh.” Serve them up for your next gathering or just because it’s Tuesday and you deserve it.
Trust me: once you try this method, you may never make ribs any other way again.
Just don’t forget the napkins. Enjoy!
