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 need to know if they can be used in a smoker
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!
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
.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.
Oh yeah! i added a bit of liquid smoke to the bbq sauce before basting it on the ribs, it gave them such a delightful hint of smokiness-without using the bbq!
I made these ribs for my veteran husband today. I used your rub recipe on these also. Once again this will be a keeper for me. I was talking ribs but I’ll keep my hubby too lol. Tomorrow I will be trying your meatloaf recipe. Thx Jenny
Thank your husband for serving for me. Made these a few times tasty every time. Just put mine in the oven a little bit ago
Absolutely the best ribs I’ve ever made or tasted. Thank you.
These ribs were over the top !!
Thank You for the recipe on this….absolutely delicious! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
I tried your ribs recipe and oh they were so deelicios 1 to 10 I rate 12. zzi got nothing but raves from this.
My favorite ribs recipe ❤️❤️
Jenny those are the BEST ribs ever! I have made this recipe at least 10 times and it never fails!! Your rub recipe is the amazing too. Love that I can make ahead than finish on the grill. The meat is juicy and FALLS off the bone. Plus finger licking good😊💯
Love this recipe!! It is possible to do it in a slow cooker? Would you just do it on low for a few hours?
These ribs are AMAZING!!! Go Jenny! We’ve even had them without bbq sauce and no brown sugar for keto diet and they are just as good! Thank you!!!
I did the same thing. I followed everything up the run & found one that was kept friendly. I have been using these directions for at least the 3 years.
This is the best B-B-Q RIBs recipe …I will never use the outside grill again…this is by fare a simply and great recipe for ribs…DELICIOUS!!!
My hats off to you Jenny
These were great ribs, tender, juicy and everyone raved. I made one edit to the rub I didn’t have the dry mustard so I skipped it. I made 3 racks of ribs so I doubled the rub recipe. Used my own bbq sauce. I also varied my rib cuts to singles, doubles and a few triple rib cuts. It still was flavorful juicy and tender. Thanks for a great simple recipe! Its a keeper😊
Wanted to know if I put the rub on a day before and refrigerated would they hold up until I cook them the next day.
actually think they taste better when you put the rub on the day before.
I put mine in the fridge with the dry rub on this AM, cooking this afternoon. I quadrupled the dry rub recipe and was a little short on paprika, so I used a little old bay, which I think is mostly paprika, hopefully it works out.
I am the king of ribs on my neighborhood now. Everyone loves this ribs.
Just finished my Ribs and OMG! Thank you and Happy Memorial Day to All!
Question?? Last time I made the ribs they were a big hit. Falling off the bone, delicious but they wanted more and I made one rack of ribs. My question is if I make 2 racks of ribs does the time changes or does it take longer. I would love to know. Thank you for sharing such a wonderful recipe!
I have made two racks at once. I got disposable pans and cooked the ribs for the recommended time, using two racks in my oven. Did not have to add time and they were amazing!!
The first time I did this recipe, I was blown away when i poured off the fat into a vegetable can and filled it 3/4 full from one rack of ribs!
This is the only way i do ribs now. Sometimes I get a rack that is thicker and has more fat so I increase the oven time by 30 min.
BTW: after Thanksgiving, I found the disposable aluminum pans in the clearance section for 99 cents. Cleanup couldn’t be any easer.
Could this recipe be used with pork spare ribs?
Absolutely! I’ve cooked my pork ribs with this rub ever since I found this recipe. It’s great 👍
Yes, I do all the time. I have found sometimes the slab are thicker due to extra fat, in that case I add an extra 30 min bake time.
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…
You can cook them in the crock pot, then for the last half hour move them to the broiler.
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!!