Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time. Below is my mom’s step-by-step method that our family has used for years.
How to Remove the Membrane from Ribs
The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store. Onion & Garlic: Onion and garlic are added to flavor the meat during roasting. Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub). Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs. To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
How to Make Ribs in the Oven
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans! Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer. If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again. If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.
What to Serve with Ribs
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Sides to Serve with Ribs
Crock Pot Corn on the Cob – Easy! Homemade Mac and Cheese Casserole – BEST EVER! Old Fashioned Bean Salad Slow Cooker Baked Beans Creamy Apple Slaw Recipe – Fresh and crisp!
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