Easy Fall Off the Bone Oven Baked Ribs

Name: Roast Pork Butt
Prep time: 10 min
Cook time: 13 h
Total time: 13 h 40 min
Yield: 12-16 servings
Cuisine: American
Ingredients: One 6 1/2 to 8 pound bone-in, skinless pork butt (or pork shoulder, or two 3 1/2 to 4 pound pork butts); 1 tbsp kosher salt; 1 tbsp light brown sugar; 1 tbsp paprika; 1/2 to 1 tbsp red pepper flakes; 1 tbsp ground cumin; 1 tbsp coarsely ground black pepper; Sweet Sneaky Heat BBQ Sauce, for serving

Baking low and slow makes these oven-baked ribs fall off the bone tender. Once baked, we add our Bucks Sweet Sneaky Heat BBQ sauce to the ribs. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you purchased the ribs, this may already be done for you. If not, instructions are in the tips below the recipe.

PREP 15 mins

COOK 3 hr

TOTAL 3 hr 15 mins

Makes 4 Servings

You Will Need

2 to 2 ½ pounds baby back pork ribs
Bucks Sweet Sneaky Heat

Directions

Preheat your oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and aluminum foil.
Season the ribs: If your ribs still have a thin membrane on the back, remove it. (See the tips section for instructions.) Generously coat Sweet Sneaky Heat BBQ sauce on both sides of the ribs. (3 cups Sweet Sneaky Heat and 1 cup brown sugar.
Wrap with foil: Place the ribs, meatiest-side down, in your roasting pan. You may need to cut the ribs in half to fit. Cover the pan or baking sheet tightly with aluminum foil. The ribs must be well-sealed to prevent drying out.
Bake the ribs: Bake for 2 ½ to 3 ½ hours or until the meat easily falls from the bones. I check the ribs after 2 hours to see how they’re doing. Ribs are ready when the meat is cooked through and very tender.

To check if they are done, pierce them with a sharp knife. There should be little to no resistance. You can also gently bend the ribs. If the meat looks like it will easily pull away from the bone, they’re ready. If the meat is still tough, they are likely underbaked (your oven might be cooler than mine). Continue baking and consider increasing the temperature to 300°F (150°C).

Brush the sauce onto the ribs: Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with Sweet Sneaky Heat barbecue sauce.
Broil the ribs: Move an oven rack near the top of the oven and turn your broiler to high. Broil the ribs until the BBQ sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn. Enjoy!

Tips

Ribs: We call for baby back ribs in the recipe, but spare ribs, country-style, and St. Louis-style will work with this recipe. Cook time should be similar. We recommend you check on the ribs while they cook to see how they are progressing.
Remove the membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack, then use a knife to gently slide underneath it. Pull the membrane away from the bones using your fingers. If it’s slippery or difficult to remove, use a kitchen towel to hold and pull it off.
Multiple racks of ribs: Cooking time should stay the same with multiple racks of ribs. I wrap each rack tightly with foil and then place them onto a large baking sheet. You can fit two racks on one baking sheet, so my oven can bake four racks at a time.
Storing: Store baked ribs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months (I double-wrap them before freezing). Thaw frozen ribs overnight in the refrigerator.
Reheating ribs: Place the ribs (thawed), wrapped in foil, in a 275°F oven for 20 to 30 minutes or place them on the grill over medium heat. Slather the warmed ribs with BBQ sauce before serving (you can also broil or grill to caramelize the sauce, as shared in the recipe).

Download and Print Recipe