How to Make The Best Rack of Ribs

Anyone who has even a little bit of experience with cooking knows that baking ribs low and slow is the secret to well cooked, fall-off-the-bone ribs.

Although there certainly are a lot of restaurants and cooks that simply don’t make lip smacking ribs, it’s actually really easy to do. In fact, the hardest part about making ribs is the impatience that comes during the cooking process.

If you want to learn how to make the best rack of ribs, scroll down.

The Secret for the Perfect Ribs

If you want to know the secret to perfect ribs, it really is simple - patience.

Keep it Low and Slow

Cook the ribs low and slow. This means that you should cook the ribs at a lower temperature for a longer amount of time. Although it can be difficult to remain patient during the process, only by cooking ribs in this way will you get tender, fall off the bone ribs.

Whenever you are making ribs at home, it’s best to bake ribs at about 275 degrees Fahrenheit for two to three hours. For restaurant cooking, most ribs are actually cooked at 270 degrees Fahrenheit for five to six hours. Some of the best barbecue restaurants will even start cooking the ribs the day or night before they are actually served.

With this in mind, the secret for the perfect rack of ribs really is patience. Only with patience will you be able to smell, and see these delicious ribs cooking for several hours without sneaking a bite!

Another Tip for Tender Ribs

Another tip to keep in mind when making a tender rack of ribs is to remove the thin membrane that covers it. When the ribs are cooked, this membrane becomes tough, making it impossible for the flesh to fall off the rack.

Depending on the rib cut you selected, some butchers will go ahead and remove this membrane for you. It’s important to double check because this will truly impact the deliciousness of your ribs.

If you find that the membrane has not been removed, slide a knife underneath it and use your fingers to gently pull it away. It may be slippery to hold onto the membrane. In that case, use a kitchen towel for more grip.

Cooking Ribs in the Oven

If you are making ribs at home, you are not likely to have the fancy barbecuing tools necessary to cook them like they do at Rendezvous and other legendary barbecue joints. Instead, cooking the ribs in the oven will work just fine.

What You’ll Need

  • Your favorite ribs
  • Salt and pepper
  • Spice rub
  • Aluminum foil
  • Your favorite BBQ sauce


Here is how to cook your ribs in the oven at home:

  1. Remove the membrane if it is not removed already.
  2. Season both sides generously with salt and pepper. If you like flavorful ribs (who are we kidding - who doesn’t like flavorful ribs?), also rub the ribs down with your favorite spice rub. Make sure to really massage the seasoning in.
  3. Cover the ribs in aluminum foil.
  4. Allow the ribs to cook at 275 degrees Fahrenheit for 2.5 to 4 hours or until they are completely tender.
  5. Remove the baked ribs from the oven once they are tender.
  6. Slather your favorite barbecue sauce on the baked ribs. Below, we give some tips about making your own barbeque sauce for the ribs.
  7. Broil the baked ribs in the sauce for a few minutes until the sauce becomes caramelized.

Make Your Own BBQ Sauce

To go the extra mile for your rack of ribs, try and make your own barbecue sauce as well. Homemade barbecue sauce is always better than pre-bought barbecue sauce. This will take a bit more time, but it is well worth the effort.

The New York Times offers a fantastic simple barbecue sauce recipe that only takes 10 minutes to make. This is a great barbecue sauce to start out with if you’ve never made a barbecue sauce before.

Serving your Rack of Ribs

The last thing you need to think about is serving your ribs. There are countless side dishes that pair famously with ribs. Potato salad has long been a favorite side dish, but other potato forms are great as well.

Final Thoughts

We hope that this article has helped you make your own delicious fall off the bone rack of ribs. Remember, patience is the secret ingredient, because cooking ribs low and slow is how you get that deliciously tender flavor we all know and love.

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