Fall-Off-The-Bone Veal Ribs Made Simple in the Oven

Succulent, savory oven-baked veal ribs are easier to make than you think! Going low and slow in the oven results in ribs boasting ultra-tender meat that literally falls off the bone.

While veal ribs often get overlooked for more popular beef and pork ribs, they deserve a place in the spotlight. Mildly sweet veal becomes incredibly moist and flavorful after a few hours nestled in the oven

Follow this simple guide to learn how to cook veal ribs in the oven for finger-licking results. With just a few basic ingredients and minimal hands-on time, soon you’ll be serving these irresistible ribs that rival any barbecue joint!

Benefits of Cooking Veal Ribs in the Oven

There are several advantages to using the oven for veal ribs versus other cooking methods:

• Low and slow cooking – The gentle heat tenderizes the meat over time.

• Adds moisture – The ribs braise in their own juices so they turn out incredibly moist.

• Infuses flavor – Seasonings and sauces have time to permeate the meat

• Self basting – No need to flip and rotate, the ribs baste themselves!

• Hands-off: You don’t have to watch over the ribs once they’re in the oven.

• Easy cleanup – No messy grill or smoker to deal with afterwards.

Tips for Oven-Baked Veal Ribs

Follow these simple tips for veal ribs cooked to perfection:

• Use bone-in ribs – The bones add moisture, flavor, and structure during braising.

• Season generously – Rub salt, pepper, garlic powder, paprika and other spices directly onto the meat.

• Sear first – Quickly browning the ribs gives an extra layer of caramelized flavor.

• Cover loosely – Foil allows moisture to escape so ribs don’t stew.

• Cook low and slow – Veal needs time to become fall-off-the-bone tender.

• Make a sauce – Baste ribs with a flavorful sauce in the last 30 minutes.

Simple Oven-Baked Veal Ribs Recipe

Ingredients:

• 3 pounds bone-in veal ribs
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup barbecue sauce

Instructions:

1. Preheat oven to 300°F. Pat veal ribs dry and rub with oil.

2. In a small bowl, combine garlic powder, paprika, salt, and pepper. Generously season ribs.

3. Sear ribs on stove over high heat until browned, about 1 minute per side.

4. Transfer ribs to a foil-lined baking dish, meaty side up. Cover loosely with more foil.

5. Bake ribs 2 1⁄2 to 3 hours until very tender. Remove foil and brush with barbecue sauce.

6. Bake uncovered 30 minutes more, basting with sauce every 10 minutes, until ribs are glazed.

7. Let ribs rest 10 minutes before serving.

For an ultra-savory flavor, try adding a seasoning rub to the ribs before cooking. Or glaze them in the last 30 minutes with a homemade sauce like this lip-smacking bourbon brown sugar barbecue sauce.

Expert Tips for Foolproof Oven-Baked Veal Ribs

Take your veal ribs to the next level with these pro tips:

• Dry brine the ribs – Salting the ribs up to a day in advance helps them stay juicy. Rinse before cooking.

• Remove membrane – Use a knife to peel off the thin membrane from the back of the ribs for tenderest meat.

• Cook low and slow – Keep the temperature around 300°F and give them ample time to become fall-off-the-bone tender.

• Add vegetables – Throw in carrots, onions, celery and garlic to the baking dish for extra flavor.

• Make a sauce – Brush or drizzle homemade barbecue sauce, teriyaki sauce, or hoisin glaze on the ribs toward the end.

• Rest before cutting – Letting the ribs sit for 5-10 minutes after cooking allows juices to redistribute.

• Save the drippings – Use the flavorful pan drippings to make a luscious sauce for serving.

Oven-Baked Veal Ribs Step-By-Step

Follow these simple steps for juicy, tender oven-baked veal ribs every time.

Step 1: Pat 3 pounds of bone-in veal ribs completely dry with paper towels. Make a spice rub by combining garlic powder, paprika, salt, and pepper. Generously coat both sides of the veal ribs with the spice rub.

Step 2: In a large skillet, heat 2 tablespoons olive oil over high heat. Sear ribs briefly until browned, about 1 minute per side.

Step 3: Transfer ribs to a foil-lined baking dish. Pour 1⁄2 cup water or broth in bottom of dish. Cover ribs loosely with more foil.

Step 4: Bake ribs at 300°F for 2 1⁄2 to 3 hours until very tender and meat pulls away from the bone. Remove foil.

Step 5: Brush ribs with 1 cup barbecue sauce. Bake uncovered 30 minutes more, basting with sauce every 10 minutes.

Step 6: Allow ribs to rest for 10 minutes before cutting and serving.

Delicious Side Dishes for Veal Ribs

Serving up oven-baked veal ribs? Pair them with these savory sides for the perfect meal:

• Potato salad – Creamy, tangy potato salad complements the richer ribs.

• Coleslaw – A fresh cabbage slaw balances the decadence of the meat.

• Baked beans – Sweet, smoky baked beans are a classic rib accompaniment.

• Cornbread – Buttery cornbread soaks up the luscious pan juices.

• Mac and cheese – Ooey-gooey macaroni and cheese is comfort food at its finest.

• Garlic bread – Warm, garlicky bread is ideal for mopping up sauce.

Don’t forget a chilled beer or a hearty red wine to wash it all down!

Common Questions About Oven-Baked Veal Ribs

What’s the best oven temperature for veal ribs? Go low and slow at 275-300°F to allow time for the connective collagen to melt into tender juicy meat.

How long should you cook veal ribs in oven? Plan on 2 1⁄2 – 3 hours for bone-in veal ribs to become fall-off-the-bone tender.

Do you sear veal ribs before baking? It’s optional, but searing adds nice caramelized flavor. Just 1 minute per side over high heat.

What’s the best way to reheat leftover baked veal ribs? Place them in a 300°F oven for 15-20 minutes until heated through.

Satisfying Veal Ribs Minus the Fuss

Skip firing up the grill or smoker. With just a simple spice rub, a few hours in the oven, and a tangy sauce for serving, soon you’ll be sinking your teeth into the most succulent oven-baked veal ribs ever. Crisp exterior, fall-off-the-bone meat, and finger-licking sauce – who needs the barbecue joint when you can make restaurant-worthy veal ribs right at home?