Baking low & slow is the reason behind this delicious oven short ribs recipe. It’s easy, it’s delicious and it only needs time! The slow cooking is what makes these ribs so flavorful and fall-off-the-bone tender. Don’t expect leftovers!
We’re in the middle of October and I still can’t believe that fall is already here and we’re approaching to the end of the year. This year was amazing: it was fast, good achievements and goals were approached and full of happy occasions, my favorite of them all was getting engaged to my favorite man!
I don’t know how the Fall months are wherever you are, but here in Jordan, they’re unpredictable. Some days are windy and dusty, other days are rainy, and sometimes the weather is hot during the day and freezing cold during the night which makes having weekend barbecues almost impossible. BUUUT … not as long as you have my oven cooked short ribs recipe!
Making these fall-off-the-bone oven short ribs from my warm and cozy kitchen seem a wonderful idea in the fall & winter months. This makes them a perfect dish during the holidays! These ribs turn out so juicy and just fall off the bone tender especially after you finish baking them, you pile on some of your favorite barbecue sauce and broil them in the oven for 5 minutes. Baking these ribs slowly on low heat inside tin foil packs is the secret behind this deliciousness! This allows them to caramelize and get all of the smoked flavor, I really enjoy the mess that barbecue sauce creates when you start digging into the ribs, but that’s ok because I think the messier the better they taste!
This recipe calls for short ribs but feel free to use baby back ribs or normal back ribs, beef or pork. To make your life easier let me tell you this: the difference between short ribs and back ribs is that short ribs have the meat on top of the bone and back ribs have the meat between the bones. This is the easiest way to know what kind of ribs you’re dealing with.
To get the most tender ribs, I like to remove the thin membrane covering the rack. Removing it is what makes these ribs fall off the bone. All you have to do to remove it is to gently slide your knife under this membrane and start peeling the layer with your hands. It will come off in one piece if you peel it slowly. You won’t need to do this step if your butcher has already removed it.
I like to season my ribs with my homemade dry rub 30-40 minutes before cooking them so the rub can really start to work into the meat and get all the flavors from it. If you have more time or you planned making this recipe ahead of time, I’d advice you to let the rack set in the fridge coated with the dry rub overnight. To test if the ribs are done, pull on a bone. It should slide freely.
Tried my fall-off-the-bone oven short ribs recipe? Let me know in the comments below or take a picture and tag it #dateswithlara on instagram! I’d love to see how yours turned out. Cheers my food lovers!