Why You’ll Love This Recipe

What I appreciate most is how effortlessly tender the ribs turn out with this method. Boiling ensures the meat is soft enough to fall right off the bone, while the rich glaze adds layers of smoky, sweet, and spicy flavor. Baking the ribs low and slow lets the sauce caramelize beautifully, creating that irresistible sticky crust. It’s a simple yet satisfying recipe that delivers big flavor without fuss.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ribs of your choice, unstuffed

• 3/8 cup (95 ml) ketchup

• 1/3 cup (85 ml) smoky BBQ sauce

• 3 tablespoons chili powder

• 3/4 cup (190 ml) maple syrup

• 4 tablespoons HP sauce

• Paprika, salt, and pepper to taste

Directions

Boil the ribs in a large pot of water for about 1 hour until tender.

Preheat your oven to 300°F (150°C).

In a bowl, whisk together ketchup, BBQ sauce, chili powder, maple syrup, HP sauce, paprika, salt, and pepper to make the glaze.

Brush the ribs generously with the sauce, coating every part.

Place the ribs in a baking dish and bake for about 40 minutes on one side.

Flip the ribs and bake for another 40 minutes on the other side.

During baking, brush additional glaze onto the ribs periodically to keep them moist and flavorful.

Remove from the oven and serve hot.

Servings and Timing

This recipe serves about 4 to 6 people. Preparation includes about 1 hour of boiling and 1 hour 20 minutes of baking, totaling approximately 2 hours 20 minutes.

Variations

I sometimes add a splash of hot sauce or smoked paprika to the glaze for extra heat and smokiness. Using honey instead of maple syrup gives a different kind of sweetness. For a tangier glaze, a tablespoon of apple cider vinegar can be stirred into the sauce. If you prefer ribs with a smoky grill flavor, finishing them under a broiler for 3-5 minutes adds char.

Storage/Reheating

Leftover ribs store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through, brushing with extra sauce to keep them moist.

FAQs

Can I skip boiling and bake ribs directly?

Boiling helps tenderize the ribs quickly, but you can bake ribs low and slow without boiling; it will take longer to become tender.

What type of ribs work best?

Pork spare ribs or baby back ribs both work well with this recipe.

How do I know when the ribs are done?

The meat should be tender and pull away easily from the bone.

Can I prepare the glaze ahead of time?

Yes, the glaze can be made a day ahead and refrigerated for convenience.

What side dishes pair well with these ribs?

Classic sides like coleslaw, cornbread, baked beans, or roasted vegetables complement these ribs perfectly.

Conclusion

I find Oven-Baked Fall-Off-the-Bone Ribs to be a reliably tender and flavorful way to enjoy ribs any time of year. The combination of boiling and slow baking in a rich glaze ensures juicy meat with a sticky, smoky crust that satisfies every time. It’s a recipe I love for easy, comforting meals that impress with minimal effort.

Oven-Baked Fall-Off-the-Bone Ribs

Oven-Baked Fall-Off-the-Bone Ribs are my go-to for tender, flavorful ribs without the need for a grill or smoker. I love how boiling them first makes the meat incredibly tender, and the slow baking with a sticky, smoky-sweet glaze locks in the flavor and keeps them juicy. They’re perfect for a comforting dinner or any time I crave that classic BBQ experience.

Why You’ll Love This Recipe

What I appreciate most is how effortlessly tender the ribs turn out with this method. Boiling ensures the meat is soft enough to fall right off the bone, while the rich glaze adds layers of smoky, sweet, and spicy flavor. Baking the ribs low and slow lets the sauce caramelize beautifully, creating that irresistible sticky crust. It’s a simple yet satisfying recipe that delivers big flavor without fuss.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ribs of your choice, unstuffed

• 3/8 cup (95 ml) ketchup

• 1/3 cup (85 ml) smoky BBQ sauce

• 3 tablespoons chili powder

• 3/4 cup (190 ml) maple syrup

• 4 tablespoons HP sauce

• Paprika, salt, and pepper to taste

Directions

Boil the ribs in a large pot of water for about 1 hour until tender.

Preheat your oven to 300°F (150°C).

In a bowl, whisk together ketchup, BBQ sauce, chili powder, maple syrup, HP sauce, paprika, salt, and pepper to make the glaze.

Brush the ribs generously with the sauce, coating every part.

Place the ribs in a baking dish and bake for about 40 minutes on one side.

Flip the ribs and bake for another 40 minutes on the other side.

During baking, brush additional glaze onto the ribs periodically to keep them moist and flavorful.

Remove from the oven and serve hot.

Servings and Timing

This recipe serves about 4 to 6 people. Preparation includes about 1 hour of boiling and 1 hour 20 minutes of baking, totaling approximately 2 hours 20 minutes.

Variations

I sometimes add a splash of hot sauce or smoked paprika to the glaze for extra heat and smokiness. Using honey instead of maple syrup gives a different kind of sweetness. For a tangier glaze, a tablespoon of apple cider vinegar can be stirred into the sauce. If you prefer ribs with a smoky grill flavor, finishing them under a broiler for 3-5 minutes adds char.

Storage/Reheating

Leftover ribs store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through, brushing with extra sauce to keep them moist.

FAQs

Can I skip boiling and bake ribs directly?

Boiling helps tenderize the ribs quickly, but you can bake ribs low and slow without boiling; it will take longer to become tender.

What type of ribs work best?

Pork spare ribs or baby back ribs both work well with this recipe.

How do I know when the ribs are done?

The meat should be tender and pull away easily from the bone.

Can I prepare the glaze ahead of time?

Yes, the glaze can be made a day ahead and refrigerated for convenience.

What side dishes pair well with these ribs?

Classic sides like coleslaw, cornbread, baked beans, or roasted vegetables complement these ribs perfectly.

Conclusion

I find Oven-Baked Fall-Off-the-Bone Ribs to be a reliably tender and flavorful way to enjoy ribs any time of year. The combination of boiling and slow baking in a rich glaze ensures juicy meat with a sticky, smoky crust that satisfies every time. It’s a recipe I love for easy, comforting meals that impress with minimal effort.

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