---
title: 'Fall-Off-The-Bone Oven Ribs | With 5 Minute BBQ Sauce'
source: 'https://youtube.com/watch?v=gz8kPEHh38A'
video_id: 'gz8kPEHh38A'
date: 2026-07-28
duration_sec: 715
---

# Fall-Off-The-Bone Oven Ribs | With 5 Minute BBQ Sauce

> Source: [Fall-Off-The-Bone Oven Ribs | With 5 Minute BBQ Sauce](https://youtube.com/watch?v=gz8kPEHh38A)

## Summary

This video demonstrates how to make tender, fall-off-the-bone oven-baked ribs without a smoker, using a two-step cooking method and a quick homemade chipotle barbecue sauce. It also includes a recipe for a chipotle lime slaw as a side dish.

### Key Points

- **Remove the membrane** [00:29] — Use a paper towel to grip and pull off the membrane from the back of the ribs for better seasoning penetration.
- **Season with salt, mustard, and rub** [00:47] — Apply salt first, then a light layer of mustard as a binder, followed by a homemade spice rub (salt kept separate for control).
- **Low-and-slow steam phase** [01:58] — Place ribs on a wire rack over a sheet pan with half a cup of water, cover tightly with foil, and bake at 280°F for 2 hours.
- **Uncover and crisp at high heat** [06:55] — After 2 hours, uncover, discard liquid, brush with rendered fat, and bake at 400°F for 20 minutes to brown.
- **Make 5-minute chipotle BBQ sauce** [07:19] — Combine malt vinegar, apple cider vinegar, ketchup, molasses, chipotle in adobo, brown sugar, honey, onion powder, garlic powder, and black pepper. Simmer 5 minutes.
- **Glaze and rest** [09:07] — Glaze ribs with sauce, bake 2–3 minutes, repeat for a second layer, then rest 12–15 minutes before slicing.
- **Prepare chipotle lime slaw** [09:57] — Serve with chipotle lime slaw made from shredded cabbage, carrots, corn, cilantro, and a dressing of mayo, lime, chipotle, and garlic.

## Transcript

What's up, dude? The truth is not
everyone has a smoker just sitting in
their backyard, but the good news is you
don't need one to make truly great ribs.
Today, we're making oven-baked ribs with
a homemade chipotle barbecue sauce glaze
that is worth making all on its own.
Now, let's go. Okay, my friends, I got a
couple of baby back ribs and we're going
to start by removing that membrane on
the back. If you don't take it off, the
seasoning doesn't really penetrate as
much. And the hardest part about this is
really getting a grip, but I find you
can really just use your finger to get
under there. If you can't, you use a
little paring knife to just scratch
[music] in at a certain spot. And then
really, I just take a piece of paper
towel, so I have something to grip. And
then from here, I can pull. You might
not get it all off in one go. That's
okay, but we'll just pick up where we
left off somewhere around here. Once I
can get a grip on it, then I can just
begin pulling and it's really not that
hard. See if we can get the other one in
one go. Come here, you. There we go.
Look at that. Oh, it makes you feel like
a savage. And now, I'm starting with
just salt. This is all going to make
sense in a second, so bear with me. Both
sides. Next is going to be our binder
layer, and for this, I'm using Savory
Mustard because it's just better than
regular yellow mustard, but both will
work. I will put a link to this one in
the description if you want to try it.
It's actually just incredible mustard.
It just has more going on in terms of
the flavors and spices and all that. So,
I'm just going for a really light layer
of mustard here because it's just to
help the seasoning stick, which is the
next step, and we'll do that on both
sides. Voila. Now, I'm going on with my
homemade barbecue rub. It's extremely
simple to make. There's a list of all
the ingredients. You'll literally just
put it together in a bowl, mix it up,
and I keep [music] the salt out of mine
because what makes sense to me is that I
can see exactly how much salt I'm
putting on this pork. And if I were to
put it in my rub, it's just hard to
tell. So, I just do all the spices and
the salt separate. That way, I know
exactly how much seasoning it's getting.
Hope that makes sense. It does. Nice
heavy layer of this, and we can flip,
and we'll do the same on the other side
here. You could use whatever spice rub
you like. A lot of people have rubs,
pre-bought ones, whatever. It really
doesn't matter that much, but if you
want to make it, this is a great recipe.
And there we have it, my friends, easy
as can be. Now, on another sheet pan
lined with a wire rack, I'm going to add
about half a cup of water to create a
steamy little situation, and then I'll
drop my ribs right here, and we're going
to take tin foil and just give them a
good cover because we want the whole
first part of this cook to be really
gentle. We're going to get some more
color on the ribs later in the cook, but
right now we're going to keep it like
this. We're going to go low and slow at
280° F, and I'm not even going to check
them for 2 hours. [music] Bon voyage, my
friends. Bon voyage. And while those
ribs bake in the oven, I have two more
absolute banger [music] recipes for you.
Trust me on that one. I've been making
these both for years, and they are truly
incredible. We're starting with chipotle
lime slaw. And if you want to make
professional-like cuts without actually
having to be a professional, a mandoline
is really the premier tool for that.
I'll show you how to use it right now.
This little knob on the back just adjust
this shelf, so it goes up and down, and
that's how you determine how thin you
want to slice. And I just do a few
little test slices like this. Might make
it a touch thinner. And then literally
with this cabbage, I'm just going to go
like this. Quick work. Always be careful
when you get to the end, and then just
like 10 seconds. I mean, look at that.
Beautiful sliced cabbage. I mean, that's
literally more consistent than any chef
could do it. So, for just 19 easy
payments of $14.99, this could be yours
today.
Did feel a little infomercial-like, but
this is really an incredible tool. Every
good chef will recommend it to you, so
just get one. There's a link [music] in
the description. And for this recipe, I
do a mixture of red and green cabbages,
but you could definitely get away with
just using one or the other if you want.
So, I'll just slice it all up on the
mandoline, and I'll just give this all a
good mix on the board here. Makes it
easy. We'll just pop it in a bowl for
now. Couple of carrots here. I'm just
going to take off the top, and then I'm
going to cut them about yay long. This
one can go like that.
Scooby snack.
And what's great about this mandoline is
I can just slide in this little tooth
attachment, tighten these guys back
down, and then I can take my carrot
here, and for this I definitely use this
guard, and we go like so,
which gives us these quick and beautiful
little matchsticks. That would take a
long time to do with a knife and just be
kind of difficult. I'll add the carrots
to my slaw. And the last thing I'm going
to do here is just pick in some cilantro
leaves. You could chop them up, but I
actually kind of like leaving them whole
for this coleslaw. And if cilantro
tastes like soap to you, it just means
your body detects aldehydes, and so
that's why it tastes like soap. For some
people, they don't have that DNA, I
think it is. I don't know, I'm not a
science guy. But if that's the case, you
can just leave it out. Maybe you could
put green onions in its place or another
herb that you happen to like. love that
fresh flavor it adds. I just remembered
those things. It was like in the '90s.
It was two sticks and then like another
stick and you like do stuff. [music] You
guys remember that? You remember that,
Marcus? I also really love corn in this
recipe, and what I do is just blanch it
in salted water for about 5 minutes,
then remove it and get it right into
some ice water to stop the cooking. Then
just break it in half and slice it off
the cob and add it to your slaw mix. Now
for the dressing, it's extremely simple.
We're just starting with some good
mayonnaise, and we'll just juice in a
whole bunch of limes, ground chipotle in
adobo. I buy them whole and then grind
them up, but you can do it either way.
You can buy them pre-ground. Some
microplane garlic. By the way, if you
don't have a microplane, I I certainly
couldn't cook without one. I'll put a
link to this as well in the description.
Cheap tool. Just purees garlic, ginger,
things like that. Good pinch of salt.
And some Sajin Gilbear reporting for
duty. Few good turns of that. All you
got to do now is give it a really good
mix. I like using a whisk. [music] Get
it nice and smooth. And trust me when I
say this is going to be one of the most
addictive coleslaw dressings you ever
try. I literally have not found a better
one. I always come back to this, and I
take note of those dishes and recipes I
find myself gravitating back towards cuz
I know they're winners.
It just punches you in the mouth. The
profile is spicy, smoky, and sour, and
it's just so good. Now before moving on,
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video. Now, back to the recipe. 2 hours
has elapsed. Let's go ahead and take a
look at these things. Ooh. You can see
how all those bones are revealed. Feels
like it's getting pretty soft. I think
we can definitely move into the browning
phase at this point. And I'm actually
going to dump out this liquid now, so it
doesn't keep steaming. Look at that,
man. There's a lot you could actually do
with that. I'm actually going to take
some of that fat just off the top and
brush it on here a little bit. That
should help with the browning. And then
I'll incorporate a little bit of the
liquid into the barbecue sauce I'm going
to make. Now, we're going back into the
oven at 400. Now, while your ribs crisp
up, this is the perfect time for me to
show you a speedy version of my chipotle
barbecue sauce. I'll put a link to the
long version at the end of this video,
but you can make a really great one in
like 5 minutes. Starting with 2 and 1/2
Tbsp of malt vinegar, followed by a 1/4
cup of apple cider vinegar. And if you
don't have malt, you can go all apple
cider. 1 cup of good old-fashioned
ketchup, optional ingredient, but I love
adding about a tablespoon of molasses.
It really makes it a nice dark color. 3
oz of chipotle in adobo, 2 and 1/2 tbsp
of brown sugar, 1 tbsp of honey, but you
could get away with just doing brown
sugar or just honey. 2 tsp onion powder,
1 tsp garlic powder, and a teaspoon of
fresh ground black pepper. Then just
crank the heat onto medium while we give
this all a good mix. I just love the
color it gets from that molasses. You
can just see how dark and shiny that is.
Just looks good. It is good. Also going
to put in a couple spoons of all that
pork juice because why not, man? I
tasted it and it has so much flavor.
Guys, if you appreciate these kind of
quick simple helpful easy delicious
recipes, and you're a long-term
subscriber of this channel, or if you're
new around here, please remember to drop
a like on the videos. I hate that my
entire business, the future of my
family, my whole life depends on a bunch
of people just pressing a little like
button, but that's the way it is. And
so, if you could get in the habit of
just dropping a like on these videos, I
would greatly appreciate it. Also, buy
everything I ever sold. And after just 5
minutes of simmering, that is completely
done. You can see it's nice and thick.
My god, my friends, unbelievable for a
5-minute barbecue sauce. So, just 20
minutes at that higher [music]
temperature, and they've browned up a
little bit, but not too much as to where
they're dried out at all. That is just
absolutely perfect. They're about 204
internal right now, so just bang on the
money. And of course, if you want to eat
them dry like this, still going to be
delicious, but man, I say the barbecue
sauce plus a short re-bake takes them to
a whole new level. So, I'm going to
paint on a little layer. I don't know
about you guys, but this is making my
mouth water right now. I mean, look at
that. Look at that. Yes! That's awesome.
Now, you could stop right there, but
actually, I'm going to go back in the
oven for just like maybe 2 minutes.
There we are, just about 3 minutes, and
it's sort of dried on the top a little
bit. So, again, you can absolutely stop
right there, but I'm going to just paint
on one more quick, light layer, and then
re-bake them a final time just to
concentrate these flavors on the outside
a little bit more. I mean, hey, it ain't
a smoked rib, but it's the next best
thing. So, back in a final time. And
there we are, my friends. Oven ribs
done. I'm just going to let them rest
here for at least 12-15 minutes before I
cut into them. But, holy hell, I think
they look pretty darn good. Now, to
finish our slaw before we plate the
ribs, just take some of our mix, little
salt, dressing coming in hot. And uh I
like mixing with my hands. Oh, I almost
forgot, little red onion. I like to just
add that in as I mix it so it doesn't
taint the whole mix. in the fridge. I'm
telling you, my friends, this is the
slaw of the summer. Please make it. All
that's left to do now is assemble the
ribs, slice them up, serve up a nice
tower next to a tower of coleslaw, and
give it a taste with Marcus. I'm pretty
freaking stoked. All right, Marcus,
shall we start with the slaw?
Little sweetness from the corn, smoky,
sour. Bro, I seriously can't have one
bite. It's kind of a It's addictive. My
favorite thing is the corn. So good in
here. Corn and coleslaw is great. I got
extra barbecue sauce on the side. Let's
do it.
Mhm. Oh, wait. There you go. I peel.
Watch.
Just I told you. Tender- ism. A baby
could pull it off. Not like cook it, but
like could pull the meat off. Honestly,
I could go to any like barbecue place
and get these, I probably wouldn't even
know. Now, I would know. There's no
smoke ring, but like, bro, like your
aunt Mary or whatever, like she's going
to go insane over these things. These
are just better than most restaurants
you're going to get it at. And cheap as
hell if you do it yourself. Like that
sticky barbecue sauce on the outside.
The only thing I would change about
these ribs is maybe do an hour and a
half instead of 2 hours before removing
the foil. Because you have the water in
there, and that steam is created, it
just cooks really fast. They're a little
too fall off the bone, but you know what
I mean? Like, that's personal
preference. The barbecue purists will
say like, you know, you should pull it
off the bone with your teeth. Shouldn't
fall off the bone. But, this has its
place, man. This is insane.
>> I like when it falls off the bone. So,
it literally is just like totally up to
you.
>> Until next time. You know I love you and
I'm out.