Is it still too hot to cook outside for your Labor Day party? Here is the answer to great BBQ ribs that literally fall off the bone. They are so juicy and tender.

Fall off the bone, saucy ribs you can bake in your oven.Photo byIntentional Hospitality

Why You Need To Try This Homemade Ribs Recipe

• This recipe works with a variety of rib cuts.
• To make cleanup easier, bake the pork ribs in a disposable pan.
• The prep time only takes a few minutes, so you can start them in the oven earlier in the day and then have them ready to serve in a few hours. This gives you plenty of time to relax before a great BBQ dinner.
• Sometimes, standing over a hot grill is too hot outside in the summer months. Save the outdoor gill for another time, stay in the air conditioning, and bake your ribs in the oven.

What type of ribs for baking in the oven?

• Baby Back Ribs: Baby back ribs contain tenderloin meat and are less fatty than other rib varieties. The ribs are smaller, resulting in a tender piece of meat. In my opinion, these are the best ribs for this recipe. To ensure fall off the bone tenderness, it’s important to remove the membrane. However, with this recipe’s long, slow cooking time, it is unnecessary.
• St. Louis Style ribs: St.Louis style ribs are trimmed down, with the brisket bone removed.
• Spare ribs: Spareribs are the meaty rib rack cut from the belly of a pig. Most times, they are trimmed and called. Saint Louis-style spareribs because the hard breastbone and chewy cartilage are removed.
• Short ribs: These beef ribs have been cut into smaller pieces, making them easier to cook. They are good for slow roasting in the oven or crockpot.
• Flanked Style Ribs: These ribs tend to be high in fat, beefy, and less tender than other varieties
• Country Style Ribs: This variety is not ribs but strips of boneless meat cut from the blade end of the loin. The cut is a pork shoulder blade or upper portion of the pork shoulder.

How to remove the membrane from baby back ribs

If you prefer to remove the membrane from a rack of baby back ribs, it is easy to do.

1. Place the ribs with the curved back facing up.
2. Using a sharp, small knife, slice under the thin membrane but above the bone at one end of the rack.
3. Pinch and pull the membrane using your fingers.
4. A Paper towel can be used to grip the membrane since it can be slippery.
5. The entire membrane across the rack of ribs should be peeled back and discarded.

Super Tender Pork Ribs With Dry Rub Recipe In The Oven

Ingredients

• 4 pounds Ribs, Baby back ribs, however, St. Louis style, spare ribs, short, flank or country style ribs can be used.
• 1 cup Mable Dry Rub For Ribs or your favorite rib rub.

Not many ingredients, right? Don't worry; this great recipe is all about easy prep, wrapping, and baking.

Instructions

1. Preheat your oven to 275 degrees. Next, remove the rack of ribs from its package and trim off any excess fat. If you are cooking baby back ribs, you may remove the silver skin membrane. However, it is not necessary. The slow cooking time will make this unnecessary. Rinse the ribs with water, then pat the excess water off with a paper towel.
2. Pour 1 cup of spice rub into a small bowl. Place the ribs on a large cutting board, meaty side up. Gently shake the dry rub on the ribs, being sure to cover the top side completely. Next, massage the rub into the ribs. I like to use rubber gloves when rubbing down my ribs. Flip your slab of ribs over to the back of the ribs and repeat the process, being sure to get the sides of the rack also
3. Pull out a large sheet of parchment paper, big enough to completely wrap your slab of ribs. Place your seasoned ribs in the middle of the parchment paper and fold the paper to cover the ribs tightly. I prefer to wrap my ribs in parchment paper first. Also, if you have several racks of ribs, be sure to wrap them individually. Next, get a large sheet of heavy-duty aluminum foil, large enough to wrap the ribs completely. Place the parchment-covered rack of ribs in the center of the foil. Carefully fold the foil, forming a tight seal around the rack of ribs. Allow the ribs to sit for 30 minutes to infuse the rub's flavor into your meat.
4. At this point, you can cook the ribs or place them in the refrigerator for up to 24 hours, then cook them the next day.
5. Place the wrapped rack of ribs on a large baking sheet. If your cut of ribs has a good bit of fat, use a baking dish with at least 2-inch sides, just in case the juice from the ribs seeps out while cooking. Place your ribs on the middle position rack of a preheated 275-degree oven. Allow the ribs to cook for one hour per pound. If you have a 4-pound rack of ribs, cook for 4 hours, then check with a meat thermometer that the meat has reached an internal temperature of 200 degrees.
6. This step is optional. The ribs are great when seasoned with just the dry rub, but if you like saucy ribs, follow these steps. To sauce ribs, unwrap the ribs just enough to expose the rack's top. Cover the ribs with your favorite BBQ sauce with a BBQ sauce brush. I like using my homemade BBQ sauce, Spicy Citrus BBQ Sauce, or my Bacon and Whiskey BBQ Sauce. Gently fold the parchment paper and foil over the ribs. Return to the oven and cook for an additional 20 minutes.
7. The ribs will be very tender and a bit difficult to transfer to a serving platter without falling apart. I cut the ribs into groups of three and then used a large spatula to transfer them to a serving platter. If you like really delicious and messy ribs, serve with extra sauce and napkins.