Fall Off The Bone Beef Ribs

Fall Off The Bone Beef Ribs

Fall Off The Bone Beef Ribs

Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Makes: 6-8 ribs

Fall Off The Bone Beef Ribs


  • 2 pounds of beef ribs
  • juice of one lemon
  • 1/4 cup dry rub (your own or my recipe)
  • 1/2 cup barbeque sauce (your own or my recipe)


  1. Preheat oven to 275° F.
  2. Remove excess fat from ribs. Peel the silver skin off the back of the ribs if you can - lift with a sharp knife and grab with a paper towel to remove.
  3. Cut ribs apart into individual pieces.
  4. Rub ribs all over with lemon juice.
  5. Coat ribs with dry rub. Place meat side down in a large baking pan, & cover tightly with foil, shiny side out.
  6. Bake in the oven for 3 1/2 hours.
  7. Remove from oven & pour off liquid.
  8. Brush bbq sauce over all sides of ribs.
  9. Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
  10. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn.

42 Comments on "Fall Off The Bone Beef Ribs"

  1. Brandon Nelson

    Very first one i came acrossed and i mist say theyre amazing. Fall right off the bone and super juicy and tender. I always have a hard time getting all the meet off the bone and this worked awesome

  2. Chris

    I was searching for a recipe for fall off the bone beef ribs and this was first on the list. Wow it produced the BEST ribs! I’ve tried making beef ribs before and they were awful. I swore I would never attempt them again. But now with this recipe I’ll serve them anytime. Bonus, they made the whole house smell delicious as they were cooking.

  3. Michelle

    I came across a great deal on Beef ribs the other day but had never cooked them before. So I went online to google and your recipe popped up. The image of your ribs was enough for me to try it and OMG I was NOT disappointed!!! And my bf, who isn’t a fan of ribs(pork) LOVED them! They were EXACTLY as described. Fall off the bone goodness. You don’t even need teeth to enjoy these ribs! THANK YOU for sharing your recipe!!!

  4. Mrs. Red Bear

    100% recommend this method! After the oven I finished them on the bbq. I love a really good char so I put them over direct heat for just a couple minutes each side then transferred them all to the other side (indirect heat) and put a combination of oak and cherry wood smoking chips in the fire to smother them in smoke. I let them smoke for about 1.5 hours, keeping that thermometer just under 250 degrees.
    Remember this is the method for smoking- they’re only going to get more tender in such low heating conditions but still a bit of “to the tooth”, which is what you want! I slathered them in my habanero strawberry bbq sauce and let them do their thing.
    I would suggest that if you finish them in smoke you might as well get the fixings for smoked jalapeño poppers! You can prep them while the ribs are cooking slow and low in the oven. I mean if you’re going to make such incredible ribs you might as well go all in!

  5. Steve Y

    Followed the directions, and it came out just as described! Very happy and will definitely do again! Thank you for sharing!

  6. Genesis Castro

    Someone said something about their ribs being chewy or something like that … i don’t know how cause these ribs literally melted in our mouths. I was concerned because I forgot to put sugar on the rub but they came out amazing !! Thank you

  7. Geo

    I e tried your no-knead bread and love it, so thought I’d try your fall off the bone ribs—they exceeded our expectations. Family now doesn’t want them cooked anyway but this way, cut and dredged in the dry rub. At end I will say that I use Masterpiece BBQ sauce to finish off b/cuz we love that taste. My hubby (whose not a big rib fan) likes this version so much, he doesn’t want to go out to rib place anymore 🤣

  8. MJ

    Never had a tough rib. Need to cook longer!

  9. Ruv

    And excellent way to prep the ribs for a final BBQ finish, slathered with special Super Bowl Brady sauce and a top coat of canadian maple syrup to seal it all in. Thank you for getting me off on the right foot!

  10. Judy Schell

    Jenny, if you place the ribs in a Reynolds Brown in Bag, the kind you use for turkey, etc, they get very tender in a short time. The Reynolds website suggests 1-1/2 to 1-3/4 depending on weight for oven, then add your favorite sauce and grill till crisp. Perfect.

  11. knsdean

    Trying your recipe now, will comment again after it is all done, smells delicious.

  12. Bernita Bellamy

    I’m making the beef ribs today. I don’t have molasses for the sauce, can I do without it or can I use a substitute?

    • Saul Mata

      Girl just some salt , pepper and garlic and mmmm mmmm good ! Howd they turn out though, im making some today with my brisket rub.

  13. Man who needs floss

    Sorry, but I’ve had fall-off-the-bone ribs before. These were nowhere near close. Good flavor, but they were sinewy, chewy, Not close to ‘as advertised’.
    I’ll stick to grilling. Sorry to be Debbie downer. Maybe it was the cut I got.

    • Sal

      Ribs gotta have some chew, fall off the bone is boring ?… But ill still eat fall off the bone? hey times are tough during the Rona??

    • Kansas Cook

      Yes the oven is different from the grill but in order to get them to fall of the bone you have to add my liquid to the oven. Next time add salted water or Preferably beef broth.

    • Caribbean Queen

      Hey there, I’ve used the cheapest crayovac sealed pork ribs from Walmart and it comes out perfect every time. Always trimmed off as much fat as possible, and removed the silver membrane from the back of the ribs. Fall off the bone perfect!

    • Jp


  14. Marion Stewart

    Delicious and Tender

  15. Betty

    Hi Jenny,

    I finally got a chance to make your rib recipe and also used your rub and sauce recipe for the ribs. My husband and son (18 y.) are rib snobs so I have only made ribs once before, but they weren’t good enough for my guys. So, when I made your ribs, I was a little nervous. No need, they were FANTASTICALLY DELICIOUS!! Thanks so much for a new family favorite. The ribs, rub and sauce recipes are a KEEPER! Goes perfect with my son’s joke, how are you doin’ ribs, I mean mom.

  16. Josephine

    Hi Jenny I hope you’re doing well with everything that’s going on you brighten up my day watching your videos I made these ribs before and they came out delicious and your barbecue sauce I have one question when watching other videos they wrap their ribs in aluminum foil and just put them on a baking sheet and there was hardly any liquid that came out when I made this recipe there was a tremendous amount of liquid that came out of the ribs in the pan is there a reason why

  17. Marie

    Where is the recepie of the BBQ sauce that you prepared?

  18. Brooke

    What size pan for the ribs?

  19. Mary

    What were the amounts of spices you used for the rub?

  20. Cheryl

    My search for the perfect fall of the bone beef ribs is finally over! This is an absolutely fantastic recipe!! The meat was so tender & the dry rub seasoning was spot on!! Thank-you so much for sharing.

  21. Jam

    JENNY YOU ROCK!! I loved your talk show back in the day, now I love your cooking. Please don’t never stop cooking for us, giving us these fabulous dinner recipes! Thank you!?

  22. Amy

    I had two racks of ribs and prepared them separately because I wasn’t sure if I’d have enough rib rub. (your recipe) I ended up having to make an additional recipe of rub (which was easy peasy!) but I realized as I prepared the 2nd rack, I had forgotten to take off the (for lack of a better word) skin. How essential is this? I did on the 2nd rack, but the first rack was already in the oven. Will I need to cook the first tack longer?

    • Jenny Can Cook

      You don’t need to change anything. Leaving the silver skin on just holds the meat on the bone a little better (which a lot of people prefer, including my husband) but they will still be very tender. No worries.

  23. Dee

    I forgot the lemon juice…so upset

    • Jenny Can Cook

      I have done that too and it’s not a problem. It’s just a safety net in case the meat is not good quality. They will still fall off the bone.

  24. Maryann

    I’m having a big crowd Saturday, how much longer to bake 2 lg pans of pork ribs??

    • Maryann

      I made 4 racks in 2 pans, cooked for3 hrs, made rub & sauce….everyone loved them…delicious !!!

  25. Zane

    Jenny, at what temp. would you suggest cooking a regular slab of pork spare ribs? I quadrupled your rub in wait! Thx! Miss your videos!

  26. Shirley Wilhelm

    Would like your recipe for BBQ sauce for ribs. Looks delicious. Look forward to trying this and many of you other recipes. Thank you for all the helpful video’s

    • Jenny Can Cook

      There is a link in this recipe for my sauce.

      • Deborah Hughes

        I cannot find your homemade bbq sauce anywhere on your website. Please email it to me. Many thanks as ribs are a family favorite!!

        • Jenny Can Cook

          There’s a link for it right here in the recipe and it’s also in the Main Dish category. (the recipe search box always works too)

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