Fall-Off-The-Bone Ribs
This is a never-fail recipe and it’s so easy. 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. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! - Jenny Jones
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Makes: one rack of 13 ribs
Ingredients:
- one rack of pork baby back 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:
- Preheat oven to 300° F.
- Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
- Cut ribs apart into individual pieces.
- Rub ribs all over with lemon juice.
- Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
- Bake in the oven for 2 1/2 hours.
- Remove from oven & pour off liquid.
- Brush bbq sauce over all sides of ribs.
- 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.
- Oven: To finish ribs in the oven, set oven to broil and return ribs to the same middle oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands. (If foil starts to burn, transfer ribs to a clean sheet of foil for broiling)
Prefer Beef Ribs? See how to make Fall-Off-The-Bone BEEF ribs. Click here.
Could this recipe be used with pork spare ribs?
This is a great recipe. The spices are fantastic. However, the cook time is way off for a slab of ribs. I checked mine at 1 hour 15 minutes and they were overcooked and dried out! Beware.
Your oven was probably too hot or you didn’t cover them well enough. Mine never dry out.
This is a great recipe. The spices are fantastic. However, the cook time is way off for a slab of ribs. I checked mine at 1 hour 15 minutes and they were overcooked and dried out!
I make these all the time! I haven’t used the lemon juice, just because I haven’t had it, but I’ll try that one day. My 87 year old dad was very happy at dinner last night! GREAT recipe!
Would this work for chicken thighs or legs (bone and skin on)?
I have 4 racks of ribs to cook. Should I cook them longer than 2-1/2 hours in the oven or will that time be sufficient?
I tried several recipes, and then I found this one! Have not made ribs any other way – unconditionally great results every time!
This is our favorite recipe! It gets so hot in the house during the summer though having the oven on for so long. Have you ever made them in a crockpot or instant pot? If so, would you mind sharing how you did them?
I’ve watched a segment where ribs were seasoned, positioned in a crock pot tip down, and low cooked 8 hours. They did not separate the ribs, but I don’t see why you couldn’t cut them. No liquid was added and there was plenty after cooking! LOL I haven’t tried using the slow cooker yet, but making ribs for my son’s wedding next month and going to use this method. Crossing my fingers! Finishing in the grill at the wedding…
It’s been about a two years since I found this recipe. No matter what time of year it is when I get invited to a party the request is always the same…. can you make those ribs? The ones you make so good??
How can I turn that down?
It’s Easter Sunday and I’m making ribs.
This is an amazing recipe.
We made these ribs for Easter, too! Absolutely delicious!
It’s been about a two years since I found this recipe. No matter what time of year it is when I get invited to a party the request is always the same…. can you make those ribs? The ones you make so good??
How can I turn that down?
It’s Easter Sunday and I’m making ribs.
This is an amazing recipe.
I received some wonderful spices, herbs and blends for a gift recently and was anxious to make some bbq ribs. I found your site and was floored at how close your recipe for bbq sauce, was to my dear Mom’s. I learned from your demonstration a number of great ideas such as the lemon juice, additional brown sugar added to my rub and using a cooking pan to spread out the rub to facilitate pressing and fully coating the rub into the meat. I have been cooking since I was 7 and when I served these tonight my family went nuts and raved all evening. I should have made more.
I love ribs, my wife not so. I think because all the fat and mess involved. The disposable pan trick works great and these ribs are delicious. I noticed when
cleaning up the dishes that there were several clean bones on her plate. YEA
I might get ribs more often!!!!
Sorry… cant help but ask………you do really love you wife not just the ribs????
He meant his wife didn’t like ribs much lol. But he was happy as he saw some bones on her plate so knows she likes these.
I was so happy when I found Jenny’s recipe!! This is Only way I cook ribs now. I have made Jenny’s recipe at least a dozen times now. So simple and easy ! I have tried different recipes and methods before. Some good. Some not so good. My family has tasted all my attempts of different recipes and they all agree …Jenny’s recipe is by far the Best! So as I am typing this…I have a rack of ribs ready to go for tonight’s dinner.
Dear Jenny: Hello from Nova Scotia, Canada. I so enjoy every video you produce. Your lovely, quirky and fun style have taught me so much!
I am just finishing my 7th and 8th racks of ribs using your methods. My husband and I are so delighted with this recipe and my butcher has started saying “…I know, you want the silver skins removed…” lol.
Bless you for making so many people smile!
I always make your fall off the bones baby back ribs for our Super Bowl parties and there’s never any leftovers! This year (#LIV), it’s just my hubby and me. I still made them and the ribs are falling off the bones!
My favorite recipe for baby backs! They are easy to prepare and taste great every time. My grandchildren ages 7-8-10 love them! Thank you so much for sharing.
HELP! I made these ribs about 8 times last year and they were perfect every time–truly amazing! Just got a new oven and made them over the weekend–they didn’t fall off the bone. Rather, it was like biting into a pork roast–very firm. Tasty, but firm. This recipe hasn’t failed me yet so I’m blaming the new oven–any suggestions? My friend suggested lowering the heat to 250 and keeping them in an extra 30 minutes to “soften” them. Other thoughts? Thank you!
I would suggest getting an oven thermometer to check the accuracy of your oven.
I did….and it’s accurate, it cooked at 300. That’s why I’m out of ideas.
Lowre the temperature to 225 F and cook longer .. Low and slow lets collagen in meat melt away ..
KILLER recipe! In a good way! Thanks
Second time making these ribs, I’ve always been scared of making ribs but these turned out amazing, I absolutly love them! Thank you for sharing!
This is my one and only rib recipe that I use!!! People love it everytime. I do add a little liquid smoke as a preference. Thanks for sharing this awesome recipe!! I’m in the process of making it now 😁
My go to rib recipe! By far the best one out there. Thank you
Personally, I do like hot and spicy foods but these look phenomenal. So, I am them for myself and a friend’s family. Sincerely, Cindy Zapf
We’ve had these several times and keep going to your recipe. Excellent ribs and rub. They are fall off the bone. Thanks from me and my wife
cant wait i am going to try this tomorrow.
Can you smoke these on a pellet smoker instead of the oven?
Amazing, simply amazing. I used your rub and sauce…perfect combination. I truly believe these are the best ribs I have ever ate bar none!!!!!!!
Thank you, thank you, thank you!!!!!!
I am making these right now and cannot wait to see how they come out. Thank you for sharing!☺
These are the best ribs. They were tender and just a little sticky from the bbq sauce. I used St. Louis style ribs instead of the baby backs and they came out great. Thank you for sharing
Jenny, I really love spare ribs but am not a big fan of Baby Back ribs. What would you change in the temp or cooking time for spare ribs?
I use any type of ribs when making this recipe. I get a zillion compliments, and I attribute them all to Jenny Jones!!
Very good
Jenny is the best!! Tried her bread recipes and now the ribs! Never fail, excellent recipes!!!!
I love this recipe! Wonderful results everytime. I use Jenny’s rub also–I make 2 batches at once. ❤️
Hi, Do you make any adjustments to the heat and/or time when making two racks?
Well I have determined that Jenny certainly CAN cook!! These ribs are absolutely fantastic!! I used the rub recipe and did the ribs according to instructions and it was the first time I have ever done such fall-off-the-bone tender back ribs! We did not use any sauce and enjoyed them very much without. I’ve never tried Jenny’s sauce so next time I will just to see if it’s as good as the rest of the recipe!! I am very confident that it will be. I highly recommend trying this rub and cooking the ribs as per Jenny’s instructions you will not be disappointed! I will review the sauce when I make it next time. Thank you for posting this yummy recipe!?
second time making these! used two racks this time..In the oven now, can’t wait, Love your recipes! thanks Jenny!
I know Jenny says “never fail”, but I did manage to fail once when I made these ribs. The recipe says to cook with the meat side down. I didn’t, and they ended up pretty tough and tasteless. Since then, I have made them many times the right way, and they are delicious!
I think she means put the meat…side down. Not meat side down.
This is clearly demonstrated in the video at the 4 minute mark.
Thank you, thank you, thank you, thank you, thank you, thank you!!!
Jenny, stumbled upon this recipe when I bought some ribs. I’ve cooked them before with other recipes and this by far tops them all.
Just what I was looking for! 🙂
This is my new favorite rib recipe! Love it!
I have made these ribs so many times following the exact instructions and I must say we are always satisfied
LOVE IT the meat literally falls right off the bone THANK YOU
I have made the sauce the day before….to save time. Should I leave it outside or in refrigerator. Everyone loves these ribs!
OMG… We invited our son and our college daughter over for Sunday Dinner. My plan was to smoke some baby-back ribs but it was rainy and cold all day and I did not want to be out there. Watched your video Jenny and Oh were they to die for. The wife and kids were so happy with them. In fact, I had made two racks and we have NO leftovers. Son and daughter took them when they left. Highly recommend this receipt ~ Thank you Jenny !!!!
Do you broil on high or low
I believe on low only because she said 5 mins on each side
Dear Jenny
I have an environmental question. I’ve noticed that you pour the grease out of the pan into the sink. Is that a thing in the US? Melted oil and fat will solidify in the sewers, and it’s a big problem. If you have municipal compost, pour the oil/fat in a heat-resistant container, metal or pyrex, then let cool and put in the compost (but not your backyard compost because it will attract vermin). Otherwise, freez and place in the garbage on barbage day. The insects and bacteria will decompose oils and fats in the soil easily. Thank you for this great recipe and take care.
It says pour off and doesn’t say into the sink.
Pour into a bowl (placed in the sink), not down the drain.
The BEST RIB receipe ever Especially the RUB!
These ribs were DEElicious. Even my granddaughter who doesn’t like food ate them up. Thanks for the easy recipe, Jenny.
After barbecuing ribs all summer, finally found a successful recipe to barbecue ribs.
Decided to warm up the house by barbecuing the ribs in the oven. Great success. Thank you.
This is my go-to rib recipe! You’re rub is the best I’ve ever eaten and I’ve pointed many a cook to you!
Oh Jenny! Made your rib recipe tonight. They were amazing. Wow!
Made them great job jenny! Super recipe
A little add. I soak the rib in buttermilk or a mixture of milk and vinegar for a few hours first.
Tenderizes the meat and especially useful if you have to use tougher side ribs
Yum!
Delicious.
Followed directions exactly (well written), ribs were a huge hit. Everyone from 4 to 66 said they were the best ribs they have ever had, and demand them again.
For help on removing silverskin, Goggle “how to remove Baby Back silver skin”.
Hope you never get tired of hearing how wonderful are these ribs. Regardless of the BBQ sauce used for broiling, it’s the rub that impacts the flavor. I watch for sales then freeze the racks until needed. The family is coming this weekend so I’m cooking five ribs during the week then all I have to do is broil and put them on the warmer. If there’s anything left, we’ll reheat for Sunday game day. I also use the rub on chicken and steak when we grill outside.
Great idea! How long do you broil them to reheat fully?
Amazing rub , trying again today for the 10th time kids and family love it. Only twist I add is a little bit (1 teaspoon) of Montreal Steak spice from Schwartz ( I’m from Montreal so have to ?)
Thanks Jenny
These are the only way I cook my ribs! Delish every time! I double the spice rub recipe provided, you’ll need it for a full rack 🙂
Can this recipe be used on a charcoal grill??
I will be cooking these ribs for my hubby on Monday. He loves your ribs! They are so yummy. I love them too! Thanks Jenny I love your recipes
Your rib recipe is now one of my ‘go to” meals. I make the rub in quantity and use it for everything from pork to chicken to salmon. Ribs are the best I have ever had. Love, love, love it! Thank you!
Disposable Aluminum pan vs dark colored baking pan??: I made the ribs on 3 different occasions (Using disposable aluminum pans) and they came out perfect. This time I used a dark colored pan and lined it with foil. The ribs came out dry :(. My husband thinks I overcooked them. The only thing I did differently was using a dark baking pan and I think this increased the cooking temperature.
Jenny, you are an amazing cook! Thank you!
Hi Jenny
How to add smoky flavor while cooking in oven
I searched and many have recommended liquid smoke
Amar,
I use the grand a Liquid Smoke. I buy it in my local grocery store here in south Florida. I’m pretty sure it’s a natl brand. It works well on pork but for brisket sandwiches when I shred the meat. Sprinkle it on before you cook the meat. I’m going to try these ribs in the oven today for the first time.
You could use Smoked Paprika instead of Sweet Paprika
We recently went on a week long camping trip with friends. Everyone shared meals. I prepared this dish by prepping the ribs and making the rub and sauce ahead of time. This saved space in my small camper fridge. I put everything together in a crock pot one morning, added 1/2 cup of water, and our meal cooked while we were tubing down a river. Everyone raved about these ribs. Thank you for such a successful meal!!
I made this recipe exactly as you wrote it. This ribs are the best we’ve ever had. I made on substitution on the BBQ sauce. I didn’t have apple cider vinegar and used lemon juice instead. It was fabulous. Fall off the bone and the sauce was sticky and garlicky and finger licking good. Thanks Jenny. i’ve made a lot of your recipes and your videos are so good.
The first time I make a recipe I ALWAYS make it precisely as written unless, of course, someone has an allergy to an ingredient. Otherwise, how does one know EXACTLY how it tastes? Lemon juice, while a very nice ingredient, is distinctly different from apple cider vinegar which is usually a major component of BBQ sauces owing to its unique and more robust flavor.
While I’m sure your sauce was very good, you might want to try it with the vinegar if only to compare the flavor. Specific components in a recipe are usually there for a reason.
Great method for good ribs! I use smoked paprika, which gives a great lightly smokey taste! I ran out of brown sugar, so mixed some white sugar with molasses! I use ground cloves, coriander and ginger, too! After the ribs are done, I pour off the juices and boil it down to a syrup consistency and brush THAT on the ribs, then broil. Fantastic!
Friends are running late so can I just let them sit for 1/2 hour in oven turned off before saucing on BBQ?
They may fall apart too much and be hard to eat. I suggest removing them from the oven, even if they cool down. When you broil and sauce them, they will be plenty hot enough.
This was the second time I made these and they are so good! Thank you!!
This was my first attempt at making ribs “ever” and I must say they were incredible! Fall off the bone indeed. The rub and bbq sauce is amazing. To be able to cook this in the oven and in the aluminum tray is perfect for a no mess easy to clean up. Thank you for the video straight simple and to the point.
With the technology we have your recipes say bake. What about convection baking. Is there a difference in cooking time?
Good question? I have convection settings on my oven like Convection Bake and Convection Roast. When I used them they systematically liver the temperature 5-10 degrees. But beyond that I don’t know when or for what to use the settings for? My double oven from LG didn’t come with a booklet. I’d rather have a little booklet rather than have to try logging on and finding my answer in line in the middle of cooking.
I have watched your videos several times, I have been using this ribs recipe and video everytime I make ribs. Your my go to videos for a lot. I love your videos, wish you would post more. I dont even care if it’s a video recorded from your phone, love your videos. I even showed your videos to my friends and they love the ribs. Thank you.
I responded ?????? there, I forgot lemon juice and was curious about the “turn out”?? Being in the “chewy” camp (hubs is total tenderness ?), I was concerned..I don’t know if it’s because I used my Le Creuset braiser instead of the foils but YES FALL OFF THE BONE tenderness was the final outcome!!! Whew relieved. Even wondering with the braiser if I need the lemon juice in the future. For me I want more salt next time, but my husband will be in HOG HEAVEN!!!! TY Jenny what a fabulous way to present a different kind of rack!!!!
Hi Jenny, please add me to your list of completely infatuated, happy, adoring, people who didn’t know $h@t about how to make even the simple things you have showed us. I now am in love with your quick salmon, never knew it was so easy and wonderful. Have made your bread many times. My husband just looks at me during dinner and says… where in the world?? The chicken is insane. I have made your ribs at least 6 times with absolutely impeccable results. I just want to hug you. I am completely, totally grateful for your time and effort in producing these videos and helping people like me who would come to your house and cut your lawn and weed your garden just for one more video. Before covid, we ate out a few times a week but now, with you we have no desire – you have given us so much! Thank you!!!
Thank you for your sweet and fun note; however, there’s not much grass to cut since a family of rabbits has moved into my backyard. ?????
Does the lemon make the ribs actually taste lemony?? Hoping to do this with my korean bbq sauce instead
There is no lemon taste – it just helps tenderize the meat.
Ooooops forgot the lemon (ribs in the oven cooking now so too late); oh well I’m in the chewy camp anyway ?♀️??
I’ve made these more times than I can count and they turn out perfect every time!! It is a never-fail recipe!
I am ready to try this recipe this weekend. It sounds fabulous. My husband and I will be entertaining on our lake and out on the water all day. Can I prepare these ribs the day before and reheat them?
These were amazing. I had not made ribs before. So glad this recipe was my 1st attempt.
Jenny, Thank you, thank you, thank you from a first time rib cooker. Used your rub recipe, your sauce recipe and cooked just as you suggested. Absolutely falling off the bone deelishus!! Thank you for being there for us.
These are insane. Always a hit. The lemon or like juice in the beginning is key. Don’t skip it!! Enjoy.
Can I use Original ribs instead of baby back??? Longer cook time?
Hello ? I have made these ribs over and over again and they are always a hit. The best! I would like to try this re ipe but use Country Style Ribs. I think that would be great! How long do you think the country ribs should be precooked?
Kathy
For dry rub, i used Italian porketta spice mix, including Anise seed, which is really good with pork. Instead of lemon juice, I used 1/2 pint of canned tomato. Instead of BBQ sauce, I mixed some ketchup into the meat drippings, and brushed it on during the broiling. Wonderful. The slow cooking followed by broiling works perfectly.
Then, this is clearly YOUR recipe and not Jenny’s ??? !!!
This recipe is amazing – easy to prepare and absolutely delicious! We’re having them tonight along with corn on the cob.
would like nutrition information for “fall off the bone ribs”
Thank you
Jenny…. these by far are the most amazing fall off the bones baby back rib recipe ever ❤️ Mahalo Nui Loa. ♥️
The only thing different is that I rub 1/3 cup off dark brown sugar as well with other seasonings and my own Kansas City rub . I use Guy Fieris Kansas City BBQ sauce and broiled them on low for 10-15 mins or until nice brown and a little crispy … phenomenal ? Belisimo
These are perfect every single time!
My favorite rib recipe ever!
I make both the rub and bbq sauce Contained in the recipe and my family
Loves the end result!
Dear Jenny!! These are just sheer perfection every single time!! I have never made ribs any other way since I found this amazing recipe!! Thank you so much for sharing. ???
These were amazing! Husband is not a rib lover, and he liked these. Even my daughter commented on how good these were. Wonderful recipe Jenny, thank you!
It was bum diggity, lick all ten fingers, deliciously eaten ribs. Two THUMBS up Mrs Jenny.
I’m going cook these today JUST because of your comment. ?
You are great! My fiancé and I pulled up your video. Your so sweet, we want to adapt you as another Mother :-).
We just put the ribs in the oven and we are now waiting the 2.5 hours. mmmm mmmmm ????????
I hesitated to make these for 2 of us, but they were well worth it,,have enough of them for 2 dinners,,plus, used both your rub and sauce, finished them off under broiler, used two 9 x 13 foil pans fit well in the oven and very easy for me to handle, especially draining off the liquid before putting on barbecue sauce did double the rub and would recommend that, used all of it,wonderful recipe, so unhappy buying all the prepared ribs that are all cooked and packaged, I never know how many preservatives are in them, thank you so much,stay healthy, dear one, this too shall pass