Fall Off the Bone BBQ Pork Ribs (Oven to Grill)
These Fall Off The Bone BBQ Pork Ribs are cooked low and slow in the oven until tender, then finished on the grill with a layer of barbecue sauce for a sticky, caramelized finish. The result is juicy, flavorful ribs without needing a smoker.
This is the kind of recipe that gives you perfect ribs every time; we have these on repeat in the summertime. Most of the cooking happens in the oven, which means less time standing over a hot grill and more time enjoying the backyard with family and friends.
If you enjoy our Root Beer Pulled Pork and Slow Cooker Brisket, these ribs are another easy barbecue recipe that works well for cookouts, holiday weekends, and casual family dinners.
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Ingredients
Only 3 ingredients are needed to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Pork Back Ribs: Look for racks with plenty of meat on the bones. Removing the membrane helps create a more tender texture.
- Salt: This simple recipe relies on salt to season the ribs before cooking. Don't be shy with it.
- BBQ Sauce: I love sweet baby ray, but use any favorite barbecue sauce from a grocery store. If you have a tried and true homemade bbq sauce, that will work well too. A thicker sauce tends to caramelize better on the grill.
You'll need a large baking sheet, aluminum foil, and a pastry brush for this simple rib recipe.
Variations
- Spicy Version: Add freshly cracked black pepper, cayenne pepper or use a spicy barbecue sauce.
- Sweet and Smoky: Choose a honey bbq sauce for a sweeter finish. Sometimes, I will just rub a little brown sugar on them if I am using a smoky sauce.
- Dry Rub Style: Replace some of the salt with your favorite barbecue seasoning blend.
- Broiler Finish: If grilling isn't an option, place the sauced ribs under the broiler for a few minutes until caramelized.
How to Make BBQ Ribs
The oven does most of the work, creating tender ribs that only need a few minutes on the grill to develop that classic barbecue finish.
Remove the membrane off the back of the ribs if desired. Lay the ribs, meaty side down, grip the membrane with a paper towel and pull toward you.
Preheat oven 250F and generously salt the ribs (you can salt both sides, but I usually only do the meaty side). I use about 2-3 teaspoons per rack.
Individually wrap each rack of ribs tightly in foil, place on a baking sheet and cook for 4 hours. Shortly before they are ready, preheat your barbecue to 400F.
Carefully remove the ribs from the foil and baste in your favorite bbq sauce. Cook on the grill just long enough to caramelize the sauce and get grill marks.
Hint: Removing the membrane only takes a minute or two, and helps create a more tender bite.
Recipe Tips
- Wrap Tightly: Sealing the ribs well in foil helps lock in moisture during the long cook time. I like to leave the opening of the foil up so no moisture can drip out onto the tray.
- Sauce at the End: Applying the sauce after cooking prevents it from burning.
- Watch the Grill Closely: The sugars in barbecue sauce can caramelize quickly once they hit high heat. When the ribs release easily to flip over, is when they are done.
- Rest Before Serving: Let the ribs sit for a few minutes before slicing to help keep the juices in the meat.
If you're planning a full barbecue spread, our Pasta Salad with Fresh Dill and Lemon Herb Red Potato Salad pair especially well with these ribs.
More Mains
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked ribs that are well sealed for up to 3 months. Thaw in the fridge overnight and apply additional sauce before warming.
- Reheating: Warm covered in a 300F oven until heated through, brushing with extra BBQ sauce if needed.
Serving Suggestions
- Sides: Creamy Potato Salad without Eggs, Creamy Cucumber Salad, Watermelon Cucumber Feta Salad, Cold Tuna Pasta Salad, Keto Broccoli Salad, Broccoli Salad with Cranberries, Cornbread, Creamy Coleslaw, and Baked White Cheddar Mac and Cheese.
BBQ Pork Ribs Recipe FAQs
We've done this for parties many times. Cook the ribs in the oven a day ahead, then sauce and finish them on the grill just before serving.
You can leave it on, but we've found the texture is more enjoyable when it's removed.
Absolutely. Sweet, smoky, spicy, or tangy sauces all work well here.
Yes. A few minutes under the broiler will give you a similar caramelized finish.
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Fall Off the Bone BBQ Pork Ribs
Equipment
- Baking Sheet
- Aluminum Foil
- Basting Brush
Ingredients
- 1.5 lbs pork back ribs membrane removed
- salt as needed
- BBQ sauce as needed
Instructions
- Remove the membrane off the back of the ribs if desired. Lay the ribs, meaty side down, grip the membrane with a paper towel and pull toward you.
- Preheat oven 250F and generously salt the ribs (you can salt both sides, but I usually only do the meaty side). I use about 2-3 teaspoons per rack.
- Individually wrap each rack of ribs tightly in foil, place on a baking sheet and cook for 4 hours. Shortly before they are ready, preheat your barbecue to 400F.
- Carefully remove the ribs from the foil and baste in your favorite bbq sauce. Cook on the grill just long enough to caramelize the sauce and get grill marks.
Notes
- Wrap Tightly: Sealing the ribs well in foil helps lock in moisture during the long cook time. I like to leave the opening of the foil up so no moisture can drip out onto the tray.
- Sauce at the End: Applying the sauce after cooking prevents it from burning.
- Watch the Grill Closely: The sugars in barbecue sauce can caramelize quickly once they hit high heat. When the ribs release easily to flip over, is when they are done.
- Rest Before Serving: Let the ribs sit for a few minutes before slicing to help keep the juices in the meat.
- Removing the Membrane: It creates a more tender bite, and only takes a minute.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked ribs that are well sealed for up to 3 months. Thaw in the fridge overnight and apply additional sauce before warming.
- Reheating: Warm covered in a 300F oven until heated through, brushing with extra BBQ sauce if needed.
Nutrition
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We have been making this for so long it is hard to make them any other way!