Without a doubt, this is the best rib recipe I’ve ever made! Baking the ribs slowly makes them very tender. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.
My family loves this oven baked ribs recipe. It’s the best, easiest way to guarantee fall-off-the-bone tender ribs!
I bake my ribs in a 275°F oven for two to three hours. I use the same method to make my Asian sticky ribs with a hoisin glaze. This easy recipe always makes ribs that are cooked through.
Veal ribs are an underappreciated cut of meat that can be transformed into a delicious entrée when prepared properly Oven-baking allows the mild flavor of veal to shine and results in ribs that are incredibly tender and literally falling off the bone when done right
Follow this complete guide to learn tips on choosing quality veal ribs how to prep and season them, what oven temperature and times to use plus tasty sauce pairings. With the proper techniques you’ll be enjoying restaurant-worthy veal ribs cooked in the comfort of your own home.
Selecting the Best Veal Ribs for Baking
Not all veal rib cuts are equal when it comes to oven-cooking. Look for racks or slabs with these characteristics:
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Good marbling and fat distribution – This keeps the ribs juicy and moist. Avoid ribs that look very lean.
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At least 1⁄2 inch thickness of meat – Thinner ribs can dry out while baking. Thick, meaty ribs hold up better.
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Uniform sizing – Matching rib sizes allow for even cooking.
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Sturdy bone structure – Prevents ribs from falling apart when handled.
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Full rib racks or slab portions – More than individual ribs for better results.
High quality veal ribs have great tenderness and flavor when prepared properly.
Preparing Veal Ribs Before Baking
Take these steps before putting veal ribs in the oven:
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Remove membrane – Trim off the thin membrane from the bone side for tender, easy to eat ribs.
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Season generously – Rub both sides with lots of drying herbs, spices, salt and pepper. Veal can handle strong seasonings.
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Refrigerate 1-2 hours – Letting ribs marinate allows flavor to penetrate deeply into the meat.
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Bring to room temp – Don’t bake ribs straight from the fridge. Let them sit out 20-30 minutes before cooking.
Proper prep is vital for veal ribs that turn out juicy and packed with flavor when baked.
How to Bake Veal Ribs – Step by Step Process
Follow this simple process for oven-baked veal ribs:
Ingredients:
- 2-3 lbs veal rib racks or slabs
- Dry rub or wet marinade
- Optional bbq sauce glaze
Supplies:
- Rimmed baking sheet
- Aluminum foil
- Meat thermometer
Instructions:
- Prepare ribs by removing membrane and rubbing with seasoning. Refrigerate 1-2 hours.
- Preheat oven to 275°F. Line baking sheet with foil for easy cleanup.
- Place rib racks meat side up on sheet. Do not overcrowd.
- Cover tightly with foil and bake 2-3 hours until tender.
- Check internal temp, aim for 195°F. Cook longer if needed.
- Carefully flip ribs and rotate pan halfway through for even cooking.
- Uncover last 10-15 mins if glazing ribs. Broil 30 secs to caramelize.
- Let ribs rest 5-10 minutes before cutting into portions.
Low, slow baking tenderizes the ribs fully while keeping them incredibly moist and flavorful.
Recommended Time and Temperature
- 225°F oven – Cook for 4-6 hours
- 250°F oven – Cook for 3-4 hours
- 275°F oven – Cook for 2-3 hours
- 300°F oven – Cook for 1.5-2.5 hours
Cooking times vary based on thickness of ribs and oven accuracy. Check often and bake longer if needed.
Check Internal Temperature
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Use instant read thermometer to monitor doneness.
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Insert into thickest part of meat avoiding bone.
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Cook until 195°F for tender, fall-off-the-bone ribs.
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If reheating, reheat to 165°F minimum.
Checking temperature ensures ribs are fully cooked and safe to eat.
Seasoning Suggestions
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Garlic Pepper – Garlic powder, cracked black pepper, salt
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Italian Herbs – Basil, oregano, rosemary, parsley
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Ranch – Onion powder, garlic, dill, parsley
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Southwest – Smoked paprika, chili powder, cumin, oregano
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Memphis Dry Rub – Brown sugar, chili powder, paprika, garlic, onion
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Mediterranean – Lemon, thyme, oregano, cumin
Veal takes well to all types of robust herb and spice combinations. Get creative!
Sauce and Serving Ideas
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BBQ Sauce – Sweet, tangy and sticky sauce is always a rib favorite.
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Steak Sauce – A1 or bold mushroom style sauce.
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Romesco – Spanish roasted red pepper and almond sauce.
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Chimichurri – Fresh herb sauce pairs fantastically.
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Beef Gravy – Classic accompaniment to veal.
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Mole – Complex Mexican sauce with cinnamon, chili peppers.
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Au Jus – Thin, savory concentrated beef drippings sauce.
Serve ribs with roasted potatoes, rice, pasta salad, or dipping bread.
Storing and Reheating Leftover Baked Veal Ribs
Save extra baked veal ribs to enjoy later:
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Allow ribs to cool completely before refrigerating.
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Place in airtight container. Refrigerate for up to 4 days.
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Can freeze baked ribs up to 4 months. Thaw before reheating.
Reheat leftover ribs with these methods:
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Oven – Bake at 300°F for 10-15 minutes until heated through.
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Grill – Sear quickly on hot grill to char.
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Microwave – Heat on medium power in 30 second intervals.
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Simmer – Gently simmer in sauce for 5-10 minutes to coat.
Proper storage retains the flavor and texture of baked ribs for quick leftover meals.
FAQs About Baking Veal Ribs
Get answers to some commonly asked questions about oven-baked veal ribs:
What is the difference between veal and beef ribs?
Veal ribs come from younger cattle and have a milder flavor and more tender meat than beef ribs.
How can you tell when veal ribs are done?
They are fully cooked when internal temp reaches 195°F and meat is pull-apart tender.
Do you need to remove the membrane from veal ribs?
It’s recommended to remove it for the most tender results, but not absolutely necessary.
Can you grill veal ribs instead of baking?
Yes, indirect grilling also works well for cooking veal ribs. Watch closely to avoid burning.
What is the best wood for smoking veal?
Fruit woods like apple and cherry complement the mild taste nicely. Avoid heavy mesquite smoke.
For Delicious Oven-Baked Veal Ribs
Follow these tips for incredible veal ribs every time:
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Select quality racks or slabs with good marbling and thick bone-in ribs.
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Prep by removing membrane, seasoning generously, and chilling 1-2 hours.
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Bake at 225-300°F for 1.5 – 6 hours depending on thickness.
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Bake covered in foil until fully tender and 195°F internal temperature.
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Finish with sticky glaze or sauce for added flavor.
With the proper prep and cooking techniques, baking veal ribs results in some of the most tender, fall-off-the-bone meat that pairs perfectly with delicious sauces and sides. It’s an underrated cut worth trying out in your oven. Enjoy!
What to Serve with Ribs
We love these ribs and always eat them with our favorite sides, like cornbread, potato salad, and coleslaw. Crispy roasted potatoes and mashed potatoes are also classics that pair well with ribs. For a twist, try mashed sweet potatoes for a touch of sweetness.
Pasta salad is another favorite side dish around here. Our readers love this veggie-packed pasta salad, and I’m a big fan of this classic macaroni salad. Both options are refreshing and complement the rich flavors of the ribs.
Finally, when serving heartier meat dishes like ribs, we love balancing them with a big, fresh salad. Just toss your favorite salad greens in a bowl and drizzle with one of our homemade dressings. We have a delicious honey mustard, a creamy blue cheese, and my all-time favorite homemade ranch.
How to Cook Ribs in the Oven
We learned how to make oven-baked ribs from Steamy Kitchen and haven’t looked back since! These baked ribs are incredibly easy! All you need is time.
For the most tender ribs, I remove the thin membrane covering the rack. The skin has to come off because the meat can get tough when cooked, and we like our ribs to fall off the bone.
If not, if your butcher didn’t take it off, you can do it yourself: slide a knife under the membrane and peel it away from the bones with your fingers. If it’s slippery, use a kitchen towel to grip and pull it off.
After taking off the membrane (or if it was already gone!), I sprinkle a lot of salt and pepper on both sides of the ribs and then tightly wrap them in aluminum foil. The ribs are then baked slowly at 275°F for 2 ½ to 3 ½ hours, or until they are soft.
Finally, I put barbecue sauce on the baked ribs right before I serve them and broil (or grill) them for a few minutes until the sauce turns caramelized. And that’s it! These will be some of the best ribs you’ll ever make!.
Baked ribs can be stored in an airtight container in the fridge for up to 4 days. They can also be frozen for 3 months (I double wrap them before freezing). Thaw overnight in the refrigerator.
Wrap the ribs in foil and put them in an oven set to 275°F for 20 to 30 minutes. You can also put them on the grill over medium-high heat. Before you serve the ribs, cover them in BBQ sauce. You can also broil or grill the sauce to make it caramelized, as shown in the recipe below.