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.
I made these tonight for dinner and they were AMAZING. I also made your rib rub and BBQ sauce recipes and the ribs were wonderful. I am not a rib fan, but my bones were naked when I was done. Thank you for sharing this delicious recipe with my family!
Everybody loves the ribs I make thanks to Jenny’s recipe. I use Goya Adobo and Sweet Baby Ray’s sauce. And I take out the bones before broiling.
Hi, I am making 4 racks. Can I put them all in one large container stacked or do they have to be in a single layer?
Thank you 🙂
I wouldn’t stack them. They don’t turn out the same if you do. The fat runs down soaking the ribs underneath and affects the coating.
I have been using Jenny’s rib recipe for years. It was the first meal I made my husband when we started dating 10 years ago, and he still asks for it.
My only variation is that I don’t cut them into separate ribs until after the 2.5 hours. Then I cut them and brush with bbq before broiling them. So so Yummy, thanks Jenny! I might owe my marriage to you!
I found this recipe back in 2015 and never looked back! I have told so many people about it! It is DEEEE- LICIOUS! Best. Ribs. Ever. People rave about them!
Stumbled on this recipe and they were the BEST ribs I’ve ever made. Def will make these again.
Best, best ribs recipe ever!!!!
Best rib recipe don’t look any further! Everything is exactly perfect just follow the recipe for delicious Everytime ribs.
Jenny I made this for my sons 1st bday 8 years ago and have been making it ever since! It always comes out delicious and falling off the bone! Thank you so much for this recipe. Making it next week for the 4th of July 🙂
Can this same method be used to beef ribs? Or what changes need to be made?
Please see my recipe for beef ribs.
Cooking under a cover always produces tender meat,not dried out meat. I do a similar thing for turkeys. Cooked in a big roasting pan .Uncovered to brown at the end.Good recipe.
can i make boneless country ribs the same way you make your ribs
Love to see you again….I made these a month ago, and this is now my go-to recipe. Love the bbq sauce…I make it all the time and no longer purchase it. I add a few chili flakes and pure liquid smoke for a little different flavour…perfect. Thanks Jenny. Been a fan for years
This recipe is awesome. I am now asked to bring ribs to every event. It’s so easy making these fall off the bone ribs. You will not be disappointed!
Made these ribs along with your dry rub and sauce. They were delicious and family loved them!
What a wonderful recipes. Thanks you for sharing. When you were on TV I watched your show each and every day. Wish you were still on; at least your Baby Back Ribs recipe is absolutely wonderful and so easy to make. Hope to find more recipes from your collection.
They look great! Cooking them right now. Still a while before their ready. You look so familiar. As soon as I saw the video I recognized you from somewhere! TV show host? Or Actress?
Anyway, my mouth is watering waiting for them to finish cooking.
Thanks!
I loved both the rub and the barbecue sauce. Thank you Jenny
I must admit, doing my ribs this way has been producing the absolute best results of any I have tried previously.
I used to season, let sit, then steam cuts of two or three bones for 20-25 minutes, then take them to the grill and baste with bbq sauce as I turned them over a high grill flame.
The results then were amazing! But your method surpasses my old one.
You have raised the bar! Thank you for your recipe.
Tried these for the first time yesterday. Used the rub recipe, but needed twice as much. Used Sweet Baby Ray’s BBQ sauce. They were incredible! Our smoker is under 4 feet of snow, so we finished them in the oven, but next time will try that for the last 10 minutes.
Hey, do you have to remove the silver skin or can I keep it on
I have made this recipe many times without removing the lining and they come out great! Everyone loves them! For us part of the fun is eating them with our hands off the bone.
I found your rib recipe when I was making your 2 hr. Bread. Omg the best rub and falling off the bone pork ribs! I love ribs but never found a recipe that worked for me. ( and I have been making ribs for over 50 years) I do not use chili powder in your rub but use about 1/4 tsp. Of cayenne pepper instead. My husband and I both love this recipe. Thank – you Jenny.
I tried this for supper tonight. I used country style ribs instead of baby back. They came out awesome. Definitely a new way for us to cook ribs.
Great job on the video easy to follow directions and I thought the I love you was priceless!
Hi Jenny. I just wanted to say “Thank You” for a Great Recipe. I have made these several times now and OMG, each and every time I feel like I died and went to heaven, they are that good. Anyone thinking of making these ribs should not hesitate. They are better than any I have ever had anywhere, including restaurants who specialize in Ribs. So again Thank You!!! Hugs from Canada
Good looking Out on those ribs lady! Yum!
Best ribs ever. Sweet baby ray’s sauce and your homemade dry rub are sublime! I always double the rub recipe though bc I never have enough otherwise.
Thanks for bringing this amazing tastiness to the world! Our bellies thank you.
My go to recipe for ribs, perfect every time. Next recipe will be the cabbage rolls.
I use two rack of ribs in a larger foil container would you double the bake time or would same bake time work since they are spaced out in pan? Thank you!!
Tim
Same bake time!
I have been making this recipe for many years. It is, by far, the best full proof recipe ever. The ribs always are fall off the bone. The taste is insane. I always use the dry rub, but sometimes I just use my favorite store-bought BBQ sauce. I have heard from my friends and family countless times that these ribs are the best they have ever eaten.
Best ribs! I made your dry rub and sauce and they go so perfectly. Made no changes to the recipe. Definitely will always make them Jenny’s way 🙂
Hands down, the best ribs ever!! And the easiest ever!
Thanks Jenny!!
I’ve been using this recipe for years. My family raves about these ribs!
The only thing I do different, is I wrap the ribs in tin foil shiny side out. 1 slab at 300 for 2.5 hours. Pure perfection.
I have found the key for the ribs to always be fall off the bone and tender and juicy is to cut them individually like Jenny says. I used to cut the full rack into 2 or 3 sections and reb the whole section and it just isnt the same
How long or (extra time) should I bake 2 or 3 slabs of ribs for? Just wondering if I have a large party what the extra cooking time should be for 2 and / or 3 slabs of baby back and / or st. louis style? Thank you
I have made 4 slabs at one time. I cook them as instructed but for a total of 3 hours at 300F. They come out great. As Jenny says — No leftovers !
I did this recipe for tonight’s diner and it was a real success. No leftover. Very tasty and really fall-of-the-bone ribs. The best recipe for back ribs. Thank you for your good recipes from Montreal.
Making these again! tonight…they’re in the oven….Texas….
are the ribs baked covered or not? it does not say but for the length of
time I assume they would need to be, but not sure.
Covered. It says so in step #5 or watch the video.
It’s says cover will foil shiny side out.
I made these ribs today and it so easy. I want expecting it to be this way. It’s the first time making them and they just fell off the bone. Boyfriend can’t stop talking about how good the ribs were. I will be making them again.
Do these re-heat welll? What is best way to re heat. Thanks
I’ve tried dozens of rib recipes throughout the years. This is by far, the BEST!
Thanks Jenny!
Made these tonight. Absolutely fantastic. I used my regular 9*13 glass dish. Didn’t make your sauce but made your rib rub (I used Diana’s chicken and rib sauce) will make this again and again. I didn’t miss the grill taste, this did it for me. Fall of the bone amazing ness
They were so goood MANE. fye. ShaNayNay got the skills on this 1.
Absolutely amazing – thank you Jenny!
I’ve made these ribs a few times before and everyone in my house LOVES them! They always come out great! Tonight I tried using country style (boneless) pork ribs and cooked them on the gas grill. They came out great! My husband said they tasted better than the ribs from a restaurant :). Thanks Jenny for the great recipe!
Jenny, these are our go-to recipe and rub for baby back ribs. We have had so much success with this version, we don’t even think about using another. They are fabulous, “flavorlishous”, moist. Hubby who didn’t like ribs, now wants these all the time😂. Thanks. (I also do your no-knead bread and we love that too!)
The BEST ribs. I’ve been making these for years now but want to try prepping and rubbing the ribs the night before cooking to save some time. Has anyone tried this?
They come out amazing!!! Do it!
I’m making them right now. I seasoned them yesterday so they’ve been marinating for almost 24 hours! They’re gonna be even better than the times I’ve made them before.
i need to know if they can be used in a smoker
If you use a smoker instead of a coverd casaroll dish the ribs will not be as tender. You would need to wrap the ribs with foil or butchet paper and return to smoker or oven for another hour. At this point the ribs will need to broil in the oven, or cook over high heat on a grill to sear in the BBQ sauce. The ribs may be over cooked and tough by this point. Just use the oven as instructed.
This was my first time cooking ribs in the oven and they came out great. I made my own rub and used Stubs BBQ sauce. Pork was tender and lots of flavor. Definitely making this again.
I have pork spare ribs, St. Louis style (that’s what the label says). Would that work?
Thanks!
Hello Jane
Baby back ribs contain the meat that gets left behind after the butcher has removed the pork loin from the carcass near the spine. They have less meat between the ribs, but more on top and are slightly more curved than spare ribs. They have more meat on the bone than spare ribs (St. Louis or not) and are usually more expensive.
St. Louis style ribs, which are spare ribs that have been trimmed to give them a more uniform shape, come from the belly of the hog. They have more meat between the bones, but but less on top. Less meat, more bone, lower price.
Hope this helps.
Enjoy Jenny’s recipe
Rib School! Thank you!
Hi Jenny. Just wanted to Thank You for sharing this Great Recipe. Made them two nights ago and my Partner is already asking “When will you be making these again?”. He is totally in love with these. I liked it because it was done in the oven, no messing with a lot of pots. I did do one thing differently. I placed foil on two pans. Did them in one pan and transferred to the second once cooked so did not have to drain the hot grease. I just folded up the foil and tossed in the garbage. So easy and very little clean-up. So again, a Big Thank You!!! Hugs from Canada
Great idea, I’m making these tonight and will try using two pans….thanks for tip.
Don’t throw out the broth! Transfer to a Mason jar and throw it in the fridge. The fat and excess oil will solidify at the top once chilled. Spoon out the excess fat and now you have an incredible base for so much. I use it to make gravy and rice.
Try making your rice with the broth. It turn out good.
Thanks for the recipe and all the ideas.
.I smoked these baby back ribs on a pellet smoker for 1 hour @ 220 degrees then used your recipe, These were the best fall of the bone ribs that I had ever cooked …. Today I am trying your meat loaf but going to cook on my GMG smoker thanks Jenny
Looks delicious, Jenny! Can’t wait to try them. What size aluminum pan did you use for this recipe?
Thank you JENNY!!!! You’re so cute in all your vids love watching you cook! I’ve tried a lot of rib recipes but when I came across yours it was game changer! Thank you for sharing. Best of all my hubby really loves this recipe couldn’t take credit tho lol but you are awesome!
I hadn’t made ribs in years and followed this recipe for a Memorial Day weekend treat and OMG! Delicious! And yes, the meat falls right off the bone. I used a rib rub I had on hand and one of my fave sauces. Phenomenal!
I hosted an old fashioned neighborhood block party today and made your Fall Off The Bone Ribs and they were a big hit. We had the usual burgers, hot dogs an BBQ chicken but by far the favorite were the ribs. Removing the silver skin was new to me but it made all the difference and your Rib Rub gave them such a grate flavor. Thank You!
Oh my Lordy lord j dizzle. These are the. Best ever. So yummy yummekers and delicioso. MHHH MMMMM MHHHH the flavors of dem ribby ribs were just so good. Yummy yummy yum. I just can’t get over these ribs bigJ. I’m 87 years old and have been working a 9-5 all my life. I am planning on retiring and using these for my party. THANK YOU J DIZZLE!
❤️❤️❤️👵👵👵👵❌🅾️
Enjoy your retirement and have a great party!🎈🎈You’re my role model to keep cooking at 87!
We’ve discovered this recipe a few years ago and they turn out wonderful every time. We’ve told several friends about the recipe. Thanks Jenny.we also use the broiler because of less mess
So easy to make! These ribs do fall off the bone. I am so happy I found this recipe. They are delicious!
I saw this recipe a year back and have been making ribs this way ever since, it’s become so much of a habit and it comes out perfect each time, that I think this is the ONLY way to make ribs… otherwise I’m just wasting ribs. Thank you Jenny.
Mine are in the oven right now this recipe is the best and my wife can’t get enough of these and she’s not a big fan of ribs
for your fall off the bone ribs, can you use beef ribs instead.
https://www.jennycancook.com/recipes/fall-off-the-bone-beef-ribs/
I have cooked these before in the oven. I was looking forward to having them again because they were delicious. I did something wrong this time around. I need your help. I made your rub and BBQ sauce which was great. The problem is the ribs were dry, overdone and very little on the bone. They were not very good this time. I baked them in an aluminum container which was too large. Is that the problem? Or is it possible they were not very juicy ribs. Please let me know what you think. I followed all the instructions and I was very disappointed unlike the other times I made it.
you probably overcooked the meat. When you cooked the meat you didn’t account for the amount of meat on the bone. Made this today and they were a hit!
With all due respect, it seems that you may have overcooked the ribs that you were using at the time. With lots of meat then no problem but with less meat the ribs will cook a lot faster.
I have never made ribs so good in my life. Like what was I feeding my family before? 🤣🤣
The only way I make them anymore…lol….unless my husband does his thing on the smoker!
Can this be used with boneless or bone-in pork country style ribs?
Yes … works magnificently well with “country ribs’ !
Best ribs I have ever made. Have been using this recipe for a couple of years and it is always my go to.
My family and I love these ribs. Perfect every time.
this is now in my cook book
I have made these ribs counting tonight 5 times. They always turn out so tender and juicy. My husband loves them. I do as well. So glad to have this recipe. Thank you for sharing.
I’ve made this recipe (including your recipes for the rub and barbecue sauce) three times and my husband and I love it! The meat comes out so tender and does, literally, fall off the bone. And the rub and sauce is really good.
I found this recipe a year ago and it was FABULOUS! So easy and such tender, yummy ribs. The “silver” Rib back removal was an important element. The ribs were so tender after baking I couldn’t put them on the grill, they were just falling apart.
I am trying these ribs again tomorrow and prepped them today. I couldn’t find the silver piece this time around. I bought this rack at Costco, do you think they would have removed it? I have two racks and couldn’t find it. Just to be sure I did all I could to find or release the membrane, I made a cut along each Rib, on the back, in the meat along the length of the rib. If I missed the entire membrane removal somehow, I’m hoping this will be helpful and release the meat from the bone. Fingers crossed!
Sometimes when I buy ribs its already removed. I did the same thing you did, the first time I got a rack without the membrane.
I have bought ribs at Costco too and the membrane was already removed. I have found the ribs at Sams Club to be superior in quality and taste. (Sams Club baby back ribs membrane has to be removed)
I found this recipe a year ago and it was FABULOUS! So easy and such tender, yummy ribs. The “silver” Rib back removal was an important element. The ribs were so tender after baking I couldn’t put them on the grill, they were just falling apart.
I am trying these ribs again tomorrow and prepped them today. I couldn’t find the silver piece this time around. I bought this rack at Costco, do you think they would have removed it? I have two racks and couldn’t find it. Just to be sure I did all I could to find or release the membrane, I made a cut along each Rib, on the back, along the length of the bone. If I missed the entire membrane removal somehow, I’m hoping this will be helpful and release the meat from the bone. Fingers crossed!
Jenny, Thank You. I’ve Been Using Your Rib Cooking Technique For Years Since 2014. Same Great Reaction From Everyone. “Daaaamn, These Are Good” haha. Who Knew Removing The Membrane Can Make Such A Difference. Thank You. I’ve Also Recommended Your Recipe And Video To People As Years Past
Gonan to try to cook it….
Love those backs thanks Jenny your boss lady n kitchen oven my mother cooked most everything from oven she had too I’m one 7 my super bowl food is baked and ready to roll thanks j dizzle
Jenny, you my dear, are a baby back rib goddess!!!!
This recipe came out perfectly and looks exactly like the picture.
After 40 yrs of wedded bliss, my hubby has cheated on me, for the first
time with these ribs! That’s OK though, cuz I’m in love with ‘em too! 🤫
I am sooo blessed in finding your website. Keep the recipes coming.
Wowie, Wow Wow
Omg! I just made these and I’ll tell you they are the best baby back ribs I’ve ever had! Only bad thing is I didn’t make 2 racks.
I forgot the lemon juice but it didnt change the fall off the bone greatness. Every once and a while I try to make it without following your recipe and it just dont work… So I reread your way of making heaven out of a pig and get it right… Thanks
Quick question?!? My lemons have seen better days…I have limes though.
Can I use limes instead?!?
Yes! Limes would be great. Any citrus would work. Even apple cider vinegar would probably work.
This my go-to rib recipe. It always turns out the best!! Have made numerous times and doing again today….yay!!
Fantastic ribs
Just made these for the third time. Everybody loves them. I made a mistake, though, this time. I bought spareribs instead of baby back ribs. It was SO much work trimming all the fat and membranes. This cut isn’t just the ribs, but another big portion of meat that was such a bother, so much fat had to go. It wasn’t 15 minutes. It was more like an hour’s prep. It had 10% saline solution added. I try to avoid that, as it can give pork a phony taste to me, but lacked a better choice. Fingers crossed.
Has anyone made these a head of time and frozen or kept in the fridge for a day?
I need to make quite a few racks before a big get together
I have made these ahead of time many times, and stored them in the refrigerator. And like them even better the next day.
Reheat in a microwave on low power to bring the temperature up slowly.
My secret sauce: Equal mix of Kraft slow simmered Hickory Smoke and Kraft slow simmered Original barbecue sauce, with a little teriyaki sauce to sweeten it up.
Wow, it doesn’t look like you need any more good reviews Jenny! However these ribs were incredible. I followed the recipe to a T, but i did double the dry spice rub and had a bit leftover. So good, I’ve already made them twice in the last week and this is going to be my go to recipe from here on out! I made these last night for my sister in laws birthday dinner and they were a big hit…the pan was empty in a few minutes! Jenny you are awesome! your cinnamon roll recipe is a staple in my home! Thank you!
This is basically the way I have always made my ribs. If you use Hickory Salt instead of regular salt, it gives the ribs a nice, subtle smokiness.