Fall-Off-The-Bone BBQ Spare Ribs Recipe

I’m about to share the secret that’ll transform you from someone who orders ribs at restaurants to someone who makes ribs so good your neighbors start lingering by your fence. These fall-off-the-bone BBQ spare ribs require just three ingredients and zero babysitting, which means you can’t mess them up even if you tried. The best part? While everyone else is wrestling with complicated rubs and smoking techniques, you’ll be pulling off meat so tender it practically slides off the bone.

Why You’ll Love these Fall-Off-The-Bone BBQ Spare Ribs

When you bite into these tender, succulent spare ribs, you’ll wonder why you ever bothered with complicated smoking techniques or fancy equipment. I mean, who’s time for that?

These oven-baked beauties deliver restaurant-quality results without the fuss. The meat literally falls off the bone, sticky and glazed to perfection. You’ll get that coveted caramelized exterior while keeping things ridiculously simple.

What makes me giddy about this recipe? It’s foolproof. No temperature monitoring, no wood chips, no standing outside in questionable weather.

Just pure, messy, finger-licking satisfaction that’ll have your family begging for seconds.

What Ingredients are in Fall-Off-The-Bone BBQ Spare Ribs?

You know what I love about this recipe? The ingredient list is so invigoratingly short, you could probably recite it from memory after reading it once.

No need to make three trips to the grocery store or hunt down specialty items that cost more than your monthly coffee budget.

I’m talking about a grand total of three ingredients here, people. Three. You’ve probably got most of them hanging out in your kitchen right now, just waiting for their moment to shine.

It’s the kind of simplicity that makes you wonder why some recipes need a novel-length ingredient list when perfection can be achieved with less.

Ingredients:

• 4 to 5 lbs St. Louis-style pork spare ribs
• 2 tsp kosher salt
• 18 oz BBQ sauce

A Few Things Worth Knowing About These Ingredients

Let’s talk about those St. Louis-style ribs for a hot second. These are basically regular spare ribs that have been trimmed down, with the cartilage and rib tips removed.

They’re meatier and more uniform than baby back ribs, which means they cook more evenly and give you more bang for your buck.

The kosher salt isn’t just fancy talk, it actually makes a difference. Those bigger flakes stick to the meat better and dissolve more slowly, giving you better seasoning throughout.

Regular table salt works too, but you might want to use a bit less since it’s finer and more concentrated.

As for the BBQ sauce, this is where you can get a little creative. Store-bought is perfectly fine, and honestly, most people can’t tell the difference once everything’s baked and caramelized.

Sweet Baby Ray’s, KC Masterpiece, whatever makes your taste buds happy. Just make sure you’ve got enough, because 18 ounces might seem like a lot, but trust me, you’ll use every drop between coating and basting.

How to Make these Fall-Off-The-Bone BBQ Spare Ribs

You know what’s beautiful about this recipe? The actual cooking process is just as straightforward as that three-ingredient list we just covered. No fancy techniques, no temperature probes, no wondering if you’re doing it right. Just good old-fashioned oven work that practically runs itself.

Getting Started

First things first, crank that oven to 300°F. I know it seems low, but trust the process here. Low and slow is what’s going to break down all that tough connective tissue and turn it into pure, fall-apart magic.

While the oven’s heating up, grab those 4 to 5 lbs of St. Louis-style pork spare ribs and give them a good pat down with paper towels. You want them as dry as possible because moisture is the enemy of good seasoning. Once they’re nice and dry, sprinkle that 2 tsp of kosher salt all over both sides. Don’t be shy about it, really get in there and make sure every inch gets some love.

The Prep Work

Here’s where things get a little messy, but in the best possible way. You’re going to cut those ribs into individual pieces. Some people like to keep them in a rack, but individual ribs cook more evenly and are way easier to serve later. Plus, you can grab one for “quality control” without dismantling the whole thing.

Get yourself a baking pan, something deep enough to hold all those ribs without them climbing on top of each other like they’re trying to escape. Lay them out in a single layer, then start slathering on that 18 oz of BBQ sauce. Use about two-thirds of it here, saving the rest for later. Don’t worry about being precise with the measurements, just make sure every rib gets a good coating.

The Long, Patient Wait

Cover that whole situation with foil, nice and tight. This is basically creating a little steam bath that’s going to keep everything moist while the magic happens. Slide it into your 300°F oven and set a timer for 1 hour and 45 minutes.

This is the hard part, the waiting. Your kitchen is going to start smelling absolutely incredible after about an hour, and you’re going to want to peek. Don’t. I mean, you can if you absolutely must, but try to resist the urge to mess with perfection in progress.

The Final Push

When that timer goes off, pull out the pan and carefully remove the foil. Be prepared for a face full of aromatic steam that might just make you weak in the knees. The ribs should be looking pretty good already, but we’re not done yet.

Bump that oven temperature up to 350°F and grab the rest of your BBQ sauce. Baste those ribs like you mean it, really getting every surface covered. Back into the oven they go, this time uncovered, for another 20 to 30 minutes.

You’ll know they’re done when they look sticky and glazed, like they belong in a food magazine. The sauce should be caramelized and clinging to the meat, and if you gently wiggle a bone, the meat should move with it like it’s barely hanging on.

That’s it. Seriously. Two hours and change, and you’ve got ribs that taste like you spent all day smoking them in your backyard.

Fall-Off-The-Bone BBQ Spare Ribs Substitutions and Variations

Although this recipe is pretty perfect as-is, I get it, sometimes life throws curveballs and the store’s out of St. Louis-style ribs. No worries.

Baby back ribs work beautifully here, just reduce cooking time by about 30 minutes since they’re smaller. Country-style ribs? They’ll need an extra 15-20 minutes.

For the sauce, honey BBQ adds sweetness while spicy varieties bring heat. You can even use teriyaki for an Asian twist.

Salt-wise, garlic powder or your favorite dry rub makes excellent substitutes. Just keep that 2-teaspoon ratio.

The beauty of this recipe lies in its flexibility, honestly.

What to Serve with Fall-Off-The-Bone BBQ Spare Ribs

When these sticky, saucy ribs come out of the oven, they deserve sides that’ll make the whole meal sing together. I’m talking creamy coleslaw that cuts through all that rich sauce, fluffy cornbread for soaking up every last drop, and maybe some tangy baked beans.

Mac and cheese works beautifully too, though honestly, you might go into a food coma.

Grilled corn on the cob adds that perfect summer touch, while roasted vegetables keep things balanced.

Don’t forget pickles on the side – trust me, that acidic bite keeps your palate from getting overwhelmed.

Final Thoughts

These ribs represent everything I love about home cooking – they’re forgiving, impressive, and don’t require a fancy smoker or perfect weather. You can mess up the timing slightly and still get tender, flavorful meat that’ll have everyone asking for seconds.

I’m telling you, there’s something magical about pulling that foil back and seeing those ribs glistening with sauce. The smell alone will convert any skeptics in your kitchen.

Recipe Card

Introduction: These tender, fall-off-the-bone BBQ spare ribs are made entirely in your oven with just three simple ingredients. No smoker required – just coat with BBQ sauce, bake low and slow, then finish with a sticky glaze for restaurant-quality ribs at home.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Serves: 4-6 people

Ingredients:

• 4 to 5 lbs St. Louis-style pork spare ribs
• 2 tsp kosher salt
• 18 oz BBQ sauce

Instructions:

1. Preheat oven to 300°F.
2. Pat ribs dry with paper towels and season evenly with kosher salt.
3. Cut ribs into individual pieces between the bones.
4. Place ribs in a large baking pan and coat thoroughly with BBQ sauce.
5. Cover tightly with aluminum foil and bake for 1 hour and 45 minutes.
6. Remove foil and increase oven temperature to 350°F.
7. Baste ribs with additional BBQ sauce and bake uncovered for another 20-30 minutes until sticky and glazed.

Notes:

• St. Louis-style ribs are trimmed spare ribs with more uniform shape and better presentation than regular spare ribs
• Save some BBQ sauce for serving alongside the finished ribs
• Ribs are done when meat easily pulls away from the bone with a fork
• For extra flavor, let ribs marinate with salt for 2-4 hours in refrigerator before cooking
• Leftover ribs can be stored in refrigerator for up to 3 days and reheated in 300°F oven
• Use a meat thermometer to confirm internal temperature reaches 190-203°F for ideal tenderness

Nutritional Information:

Frequently Asked Questions

Can I Make These Ribs Ahead of Time and Reheat Them?

I’d recommend making these ribs ahead since they’ll actually taste better after the flavors meld overnight. You can reheat them in a 325°F oven for fifteen minutes.

How Do I Know When the Ribs Are Properly Cooked Through?

I check if ribs are properly cooked by testing tenderness with a fork—they should easily pull apart. The internal temperature should reach 190-203°F, and they’ll have that sticky, glazed appearance.

What’s the Best Way to Store Leftover BBQ Spare Ribs?

I’ll store your leftover BBQ ribs in the refrigerator for up to four days in airtight containers. You can also freeze them for three months, then reheat gently to maintain their tender texture.

Can This Recipe Be Doubled for a Larger Crowd?

I’d definitely double this recipe for a larger crowd. You’ll need two pans since eight to ten pounds of ribs won’t fit in one. Keep the cooking times exactly the same.

Do These Ribs Freeze Well After Cooking?

Yes, I’ve frozen these cooked ribs successfully for up to three months. I wrap them tightly in foil, then place in freezer bags. They reheat well in the oven at 300°F.