A favorite meal in my home comes from one of my easiest recipes. And, I love easy when it comes to cooking. That’s why this rib recipe is one I make often.
A friend introduced these ribs to me years ago, and lucky for me, he shared his method for these finger-lickin’, fall-off-the-bone ribs. The results are perfect every time. My family enjoys these ribs equally in winter and summer. I love that they can be made ahead. If you have busy weekday evenings filled with activities, make these on the weekend and heat them up for a quick meal. Delicious!
Rib recipe overview
Rinse the ribs, remove the silver membrane (if you want the meat falling off the bone), mix the dry rub, coat the ribs in mustard, cover them with the rub, wrap ’em in foil, and cook on slow heat for several hours. Once they’re done, coat them with a tangy sauce.
Here’s how I make these ribs:
Rinse the ribs. Pat dry.
Remove the silver membrane, if it hasn’t already been removed. If left on, the membrane keeps seasonings from penetrating the meat, and it cooks into an unpleasant leathery skin. To remove it, slide a table knife under the silverskin anywhere along the rack. If it resists, try another spot. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs. If it doesn’t come off in one piece, repeat the process until the ribs are free of the skin.
Place the ribs in heavy-duty foil or several layers of thin foil on a baking sheet. They’ll remain in the foil throughout the rest of the process so be sure the foil is thick enough so that the bones don’t puncture.
Mix the dry rub. This rub is extremely versatile. You can put it on just about anything – from baby back ribs to chicken wings, steak, prime rib, or veggies. I mix up a double batch and put it in a sealed jar to use as I cook various dishes.
Coat the ribs with yellow mustard. Slather it on. The mustard provides a sticky surface for the rub to adhere to. When the ribs are done, there is no more mustard and I don’t even notice the flavor of mustard. I’m not a mustard fan, so I would know if there was any lingering flavor!
Rub the dry mix onto the mustard-covered ribs.
Wrap the foil so the ribs are sealed. Roast in the oven at 250 degrees for 4 hours.
Cover the ribs with a barbeque sauce, seal once again, and return to the 250-degree-oven for another 60-90 minutes.
Sensational no-fail rib recipe
Slow-cooked on low heat, these ribs are fall-off-the-bone finger-lickin’ delicious! Quick and easy to prepare. Bake for 4-6 hours and enjoy.
2 racks of baby back ribs
1/2 cup yellow mustard
1 cup barbeque sauce
- Dry Rub
1/2 tsp cumin
1 tsp crushed red pepper
1 tsp salt
1 tsp cayenne pepper
2 tsp black pepper
1 cup brown sugar
- Heat oven to 250 degrees.
- Rinse ribs with cold water. Pat dry.
- Remove silver membrane.
- Place in foil (enough to seal the ribs without touching the sticky rub on the top of the ribs). Sit foil on a baking sheet.
- Prepare and mix dry rub.
- Coat the ribs with yellow mustard.
- Pat the dry rub onto the mustard-covered ribs.
- Seal the foil without removing the rub from the ribs.
- Bake for 4 hours.
- Coat the ribs with barbeque sauce, reseal, and return to the oven for 60-90 minutes.
- I’ve made these in less time by adjusting the oven to 350 degrees and cutting the time in half. This quick method doesn’t end with meat quite as tender. I love the meat falling off the bone, so I stick to the slow-cook method.
Check out some of our other delicious recipes here.