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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

Ingredients:

  • 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)

Instructions:

  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.

12 Comments on "Fall Off The Bone Beef Ribs"

  1. 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!😉

  2. 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.

  3. 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.

  4. 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 !!!
      Thanks

  5. 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!

  6. 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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