Best Ribs EVER!

I am not typically much of a rib eater. I think it is mostly because they are kind of messy to eat, and I have had too many that were just not cooked right. But I am sold on this easy, easy, easy oven-baked rib recipe. Did I say easy enough? These ribs turn out fall-off-the-bone tender and the time spent in the kitchen is very minimal. Just season, wrap in foil, and cook low and slow for about four hours. Enjoy!

Oven-Baked Ribs


  • 2 – 2 ½ pounds baby back pork ribs
  • Salt and pepper
  • BBQ sauce of your choice


  1. Heat the oven to 275 degrees F.
  2. If the ribs have a thin membrane covering the back, remove it. This membrane can be a bit tough if left on. To remove, catch the corner of the membrane with the edge of a knife and pull away. It should come off easily.
  3. Cut two sheets of heavy-duty foil 6-8 inches longer than the rack of ribs.
  4. Season both sides of the rack generously with salt and pepper, then place ribs in the center of one sheet of foil. Top with the other sheet and roll the edges together around the meat. Place on a sheet pan and slide it into the oven.
  5. Go on with life for the next 3-4 hours.
  6. When time is up, pull ribs out of the oven and remove the top foil to check for doneness. If the meat comes easily off the bone, you’ve got it. Otherwise, cover the ribs and return the meat to the oven for a while longer.
  7. If you prefer your ribs with the sauce on them and caramelized, switch the oven from bake to broil. Brush on your sauce and broil until the sauce bubbles and is slightly browned. It’s your call on the amount of char, so watch the ribs closely during this process. Of course, if you must, you can do this process on the grill. Do what makes you happy.

People who love to eat are always the best people.

Julia Childs

4 Comments Add yours

  1. JD Wininger says:

    Have been making them this way for over 50 years my friend. Try adding a package of onion soup mix and just a hint of water when you put them in the oven for just a bit of tanginess. God’s blessings sweet friend.

    1. Patty Schell says:

      That sounds delicious! Thanks for the tip.

  2. Hi, Patty– I came over because I’m one of J.D. Winninger’s many fans, and I saw your name on a reply to one of his posts and thought I check you out. I love ribs, but we never cook them because we figured we’d probably mess it up and regret the whole thing. If you had used one less “easy” in your introduction, I probably wouldn’t have paid as much attention. Now, I’ll probably pick up a rack on my next excursion to the grocery store. I look forward to future visits and appreciate you sharing your gifts. Thanks. If you’re ever inclined to check out any of my stuff it’s at

    1. Patty Schell says:

      Thanks, Ron. We actually have met in person briefly at Blue Ridge a number of years back at one of Katy’s breakfasts. I enjoy your writing very much. I will be sure to stop by your place for some more soon. I do hope you enjoy the ribs. And thanks so much for stopping by. I really appreciate it.

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