My Favorite Fall of The Bone Ribs in the Oven Recipe (Super Easy!)

Usually I make a particular recipe to publish here on my website, but recently I decided to change my strategy… Now I try to take photographs of all my dinners, so I’m going to start publishing many more Portuguese recipes (and not only) and many one of my favorite recipes!

An example of this are these fall of the bone ribs, which are one of my favorite dishes (and also my brother’s!).

This recipe is really, really, really simple! The ribs are super tender, juicy and literally fall off the bone! It’s a recipe that I’ve been perfecting over time, but anyone can actually make it, because the secret is the temperature and the time we leave it in the oven.

So, without further ado, let’s move on step by step!

My Favorite Fall of The Bone Ribs in the Oven Recipe (Super Easy!)

First of all, I don’t like barbacue sauce, but if you like it, you just need to add it to the ingredients instead of tomato paste.

Ingredients:

• 2 to 2 ½ pounds baby back pork ribs;
• 6 tbsp Tomato paste;
• 2 tbsp Bell pepper paste;
• Salt;
• Garlic powder;
• Paprika;
• Parsley;
• Rosemary;
• Smoked paprika;
• Nutmeg;
• Black pepper.

Step 1: Preheat the oven

Preheat the oven to 275ºF (135ºC).

Step 2: Remove the Membrane

If your ribs still have the membrane covering the back of the rack, you need to remove it. If you’re unsure how to do it, you can ask your butcher to take care of it.

Otherwise, carefully insert the tip of a knife under part of the membrane and use your fingers to peel it off. Be gentle to avoid tearing the membrane.

Step 3: Season the Ribs

Generously season the rack side of the ribs with the spices. To be honest, I can’t tell you the exact quantities I used.

What I usually do is spread the ingredients evenly over the entire rack of ribs in the following order: 3 tbsp Tomato paste, 1 tbsp bell pepper paste, salt, garlic powder, paprika, parsley, rosemary, smoked paprika, nutmeg and black pepper.

Flip the rack of ribs and spread roughly the same amount of seasoning on the other side.

Step 4: Wrap the Ribs

Now, one of the most important steps! Place the ribs, meatiest-side up, and cover them very well with aluminum foil. This step helps make them extra tender! If the ribs are too large, you can cut them in half to fit in the pan.

I used one sheet of foil underneath and wrapped it up, then added another sheet on top and wrapped it again. Be careful not to tear the aluminum foil during this process.

(Here, I was making two racks because my brother came over for dinner, and these ribs disappear really fast!)

Step 5: Bake the Ribs

Bake the ribs until the meat falls easily off the bone, about 3 to 3.5 hours. Typically, I only check them after 3 hours. Open the aluminum foil and gently bend the ribs—if they bend without effort or look like they can easily pull away from the bone, they’re ready!

Step 6: Let the Ribs Rest

Remove the ribs from the oven, close the aluminum foil again, and let them rest for about 10 minutes before serving.

So, what did you think of this recipe? It’s a different recipe than what you’re used to, because it has some spices that are more used in Europe, but I’m sure you’ll love it!

I look forward to your comments below!