Why You’ll Love these Fall-Off-The-Bone Ribs
When you’re craving a hearty, satisfying meal that requires minimal hands-on time, these oven-baked ribs are absolutely going to become your new favorite.
I’m obsessed with how tender they turn out—seriously, the meat practically slides off the bone with just a gentle tug.
What makes these ribs special? That sauce. The combination of sweet treacle, peanut butter, and Thai chili creates this complex flavor that’s impossible to resist.
And the best part? While they taste like you’ve been slaving away all day, the oven does most of the work. Just prep, brush with sauce, and let them bake to perfection.
What Ingredients are in Fall-Off-The-Bone Ribs?
To make these fall-off-the-bone oven baked ribs, you’ll need a delicious combination of savory and sweet ingredients that create that perfect sticky, flavorful glaze.
The sauce is what makes these ribs truly special—with notes of umami from the soy sauce, sweetness from the treacle, and just a hint of heat from the Thai chili sauce. I love how these seemingly unrelated ingredients come together to create something truly magical that coats the ribs as they slowly bake to tender perfection.
- 1½ kg beef ribs
- 1 tablespoon vegetable oil
- ½ cup thinly sliced green onions
- 4 garlic cloves, crushed
- ½ cup tomato sauce (ketchup)
- ½ cup cider vinegar
- ¼ cup treacle
- ¼ cup smooth peanut butter
- ¼ cup reduced sodium soy sauce
- 1 tablespoon Thai sweet chili sauce
When shopping for these ingredients, try to find the meatiest beef ribs you can, as they’ll yield the most tender results.
If you can’t find treacle, molasses makes a good substitute, though it will have a slightly stronger flavor. And don’t be tempted to skip the peanut butter—it might sound unusual in a rib sauce, but it adds incredible richness and helps the sauce cling to the meat.
For the Thai sweet chili sauce, most grocery stores carry it in the international aisle, but if you need to substitute, a bit of honey mixed with red pepper flakes will work in a pinch.
How to Make these Fall-Off-The-Bone Ribs
Making these oven baked ribs starts with a simple but essential step that guarantees tenderness. Place your 1½ kg beef ribs in a large pan and cover them with cold water. Bring the water to a boil, then immediately cover the pan, remove from heat, and let the ribs stand for 30 minutes. This gentle par-boiling technique helps break down tough connective tissue before the actual baking begins.
After soaking, drain the ribs thoroughly.
While your ribs are having their warm bath, it’s time to create that magnificent sauce. Heat 1 tablespoon of vegetable oil in a medium saucepan, then add ½ cup of thinly sliced green onions and cook until they soften, about 3 minutes. The kitchen will start smelling amazing when you add 4 crushed garlic cloves and let them sizzle for another minute.
Now for the magic—stir in ½ cup tomato sauce, ½ cup cider vinegar, ¼ cup treacle, ¼ cup smooth peanut butter, ¼ cup reduced sodium soy sauce, and 1 tablespoon Thai sweet chili sauce. Let this mixture simmer for about 10 minutes until it thickens slightly. The sauce should coat the back of a spoon but still be fluid enough to brush easily. Remember to reserve 1 cup of this luscious sauce for serving later.
For the final cooking stage, preheat your oven to 180°C and line a shallow dish with foil (trust me, you’ll thank yourself during cleanup). Arrange the drained ribs in the dish and brush both sides generously with your prepared sauce.
Cover the dish with foil and bake for about an hour, but here’s the secret to that fall-off-the-bone texture: every 20 minutes, open the oven, brush more sauce on the ribs, and flip them over. This creates layers of flavor and helps the meat become incredibly tender.
When the ribs are fully cooked and nearly falling apart, arrange them on a serving platter and drizzle with that reserved sauce you wisely set aside earlier. The meat should be so tender it practically melts in your mouth, while the exterior has that perfect sticky glaze that makes oven baked ribs truly irresistible.
Fall-Off-The-Bone Ribs Substitutions and Variations
Although this oven baked ribs recipe is absolutely delicious as written, you’ve got plenty of options to customize it based on what’s in your pantry or your personal taste preferences.
Don’t have treacle? Honey or molasses work beautifully.
Swap beef ribs for pork if that’s what you prefer—I’ve tried both and they’re equally divine.
For a spicier kick, double the Thai chili sauce or add sriracha.
Can’t do peanuts? Almond butter creates a similar richness.
And if you’re feeling adventurous, try adding a splash of bourbon to the sauce. Trust me, it takes these ribs to new heights.
What to Serve with Fall-Off-The-Bone Ribs
These fall-off-the-bone ribs deserve worthy companions on your dinner table.
I love pairing them with creamy coleslaw—the cool crunch perfectly balances that rich, sticky sauce.
Cornbread makes an excellent sidekick too, soaking up all those delicious juices that might otherwise go to waste.
For a complete meal, consider some grilled corn on the cob or a simple potato salad.
Mac and cheese works wonderfully if you’re feeding kids (or adults who never outgrew it, like me).
Green vegetables? A simple salad or steamed broccoli helps cut through the richness, making each bite of those tender ribs even more delightful.
Final Thoughts
Perfectly baked ribs should be a staple in every home cook’s repertoire, and this recipe has been my go-to for years. The combination of that sweet-savory sauce with tender, fall-off-the-bone meat creates pure magic on your plate.
Who doesn’t love the moment when dinner guests go quiet because they’re too busy savoring each bite?
I’ve tried countless methods, but this oven technique delivers consistent results without the fuss of a smoker or grill.
