Baking the ribs in the oven low and slow is the secret to fall off the bone oven-baked ribs.
Some people think that ribs should be left to the “experts” — it’s just not true! Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing while the ribs bake.
Tasty's Tip: Remove the Membrane
The membrane at the back of the ribs can be a bit tough when cooked, and since we love ribs that fall of the bone, the membrane has to go - Watch Video Here
Removing the membrane is optional, some people prefer ribs with the membrane left intact. For ribs with some bite or chewiness, leave the membrane alone. It’s all up to you!
- Baby Back Ribs: These smaller, fatter ribs come from the upper loin and cook relatively quickly. They weigh in at 450g - 900g per rack and may be called short ribs, pork loin ribs or baby back ribs.
- Spare Ribs: These longer, leaner ribs come from the belly behind the shoulder. They weight 900g - 1.8KG per rack and cook more slowly as a result.
| Temperature Chart
*This chart serves as a rough guide only.