top of page
  • Writer's picturecupcakesandshit

Smoky Fall-Off-the-Bone Oven Ribs

Don't have a smoker? No problem. These ribs are rubbed down with a homemade spice mixture then cooked slow and low in the oven to give you perfect, tender, moist ribs every time.

It is an understatement to say that ribs are my favorite and there is something about summertime that makes you crave them.

If you don't have a smoker, you can still make them no problem! This is my tried and true recipe for ribs cooked in the oven.

Spice Rub Ingredients:

2 tbsp smoked paprika

2 tbsp brown sugar

4 tsps garlic powder

2 tsp black pepper

2 tsp Coarse Kosher Salt

2 tsp dry mustard

2 tsp chili powder

1 tsp cayenne

1 tsp cumin

Homemade BBQ Sauce Ingredients (Optional):

15 oz can tomato sauce

1/2 cup apple cider vinegar

1/3 cup honey

1/4 cup tomato paste

1/4 cup molasses

3 tbsp Worcestershire

2 tsp liquid smoke

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp salt

Ribs Ingredients:

5-10lbs Center Cut Pork Spare Ribs

2 tsp liquid smoke

1 recipe spice rub


The day before you plan on serving the ribs:

  1. Mix together all of the ingredients for the spice rub and set aside

  2. On a cutting board, very carefully cut/pull the silver backing off the ribs. Be very careful as to not cut yourself. Use a knife to lift the silver membrane from the bone/meat and then use a paper towel to ensure a firm grip of the membrane as you pull it off completely.

  3. On a baking sheet, place a long piece of foil a little bit longer than the ribs. Place the ribs (depending on how many racks you have you may need two baking sheets each with foil) on top of the foil the meaty side facing up.

  4. Rub the spice rub completely over the meat ensuring you are getting the sides and edges.

  5. Completely wrap the ribs in the foil, grabbing another piece if necessary, and tightly crimp the edges. Place in the refrigerator for over night.

The day you are serving the ribs:

  1. Pull the ribs out of the refrigerator and let them come to room temperature, at least 30 mins-1 hour.

  2. Preheat the oven to 275°F.

  3. Once the oven is preheated, lightly lift the top layer of foil to expose the ribs. Drizzle your liquid smoke into the packet and then cover the ribs back up with your foil.

  4. Place the ribs into the oven for 3 hours, covered and tightly sealed.

  5. Meanwhile, place all the ingredients for the BBQ sauce into a saucepan and bring to a simmer. Simmer uncovered for 10-15 minutes.

  6. Once the 3 hours have elapsed, pull the ribs out of the oven, set the oven to broil, and then unwrap the top layer of foil to expose the ribs. Brush some of the BBQ sauce onto the ribs and then put them back into the oven under the broiler for maybe about 5 minutes. This will be up to your preference so keep a sharp eye on them to make sure they don't burn. You are looking for a nice brownish tint to the ribs.

  7. Let cool slightly and then I like to cut in between each bone so it's easier for people to grab and eat.

Recent Posts

See All


bottom of page