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.
Lost recipe for a while but an Angel found and put back on site for me..
Can’t wait to make!
Thank you!
Jenny, thank you so much for your wonderful recipes! I loved making these ribs paired with mashed potatoes! Yummy!
Jenny,
I’m going to make these ribs tomorrow. It seems appropriate to have some good comfort food after a few days of stressful work. Thanks for the recipe and great videos…I’ve watched them all!!
Jenny,
Your fall off the bones ribs were a huge hit with the family. I used a honey garlic bbq sauce. When you spoke to your husband on the phone and you told him that your making his favorite ribs and his response was I love you(regarding the ribs) that was classic.
I will be trying more of your receipes.
Thank you for bringing my family closer..lol
Michael from Oshawa Ontario( near Toronto)……
Thank you. I’m very familiar with Oshawa – I’m from London.🇨🇦
Merci! Thank you Jenny!!! Love your videos and recipes that are simple yet delicious. Have used several in the past years and passed them on to my kids, friends and collegues in Vancouver, BC. Nice to know people are cooking more at home these days! Better for our health and if it helps social distancing, even better! ;-). Take care!
Jenny,
this recipe is the best! Love your videos and recipes. I have made this many times but I have been using my electric pressure cooker instead of oven saves a ton of time with the same deliciousness… Thank you for your wonderful recipes we are the same age so its good to see how young you look, love your sense of humor please keep the recipes and videos coming.
My kids went crazy over these ribs! I am the master chef in their eyes. Thanks!
You are Da Bomb! I love making Turkish food but lately I feel Polish. And (Riverhead ny Polish festival every year)
Love your recipes and the way you present them. You’re an awesome person!
I do my Ribs exactly the same way (dry rub), but I do add 1/4 c. of Apple Cider & a tsp of Sorghum Mollases (mixed together), to pour on the bottom of the pan. It just gives it a slight wonderful smoky flavor & just an ever so slight bit of steam! Thank You Very Much!! 😋🥴
This is my go to recipe for ribs! Perfect every time. I can make a slab of these ribs for about $7. The local BBQ charges $22. Mine are better!
Thank you Jenny. You rock!!!
This recipe is so easy and the results are consistently great. I always give Jenny the credit
Thanks for the recipe. 2nd time trying my hand at ribs. Giving up after this. I followed the recipe exactly and they didn’t turn out well. Maybe because I’m at 6000 feet above sea level so I shouldn’t have cooked them as long. The rub tasted okay.
I made these and we loved them I found you by accident on youtube. I love your basic easy recipes. your humor is amazing too. Thank you
Hello I want to make these tomorrow but I have boneless country style ribs do you think these will work?
Your ribs are better than sex.
Hello Jenny,
I run across you on YouTube awhile back…as I watched you make Cinnamon Rolls, I was thinking I know this gal….it took me a while to remember you but I’m did!!! I made your cinnamon rolls and they are a big hit around here 🤗🤗🤗 So glad your sharing your cooking style with everyone!!! Thank you so much 😁🤗🤗🤗
Perfect…stop looking for other recipes. This is a home-run. Have made MULTIPLE times. Only changed one thing in the rub. We took out oregano. This is so good. Family and friends LOVE this… Follow exactly and you will be a star in the kitchen. Well done Jenny!
I just discovered you (JJ) on my FAVE web site ‘YouTube’. You kept me laughing during the whole presentation. Your recipes are so much like mine, I could finish your tips, but not as funny.😂
I kept thinking, this woman has to be an actor or stand-up. Who writes her lines?
So relate-able; I thought Gen-X because she looks so good, no almost my age. No wonder we love crispy crust!
I have made many no-knead before, but I like this one. Can’t wait to try it and these lovely ribs.
Made these today — three entire racks — and WOW the family loved them! Fall off the bone and delicious! I made my sections two ribs wide for easy portion control. Using the foil tins made for an easy clean up. Thank you Jenny!
Hi Matt, question for you!
When you did this recipe on your 3 racks, did you use Jenny’s dry rub recipe? If yes, did you just basically tripled the dry rub ingredients so you had enough rub for all 3 racks? I’m planning to do 3 racks as well.
Thanks in advance, appreciate your answer!
I think you would have to triple the rub recipe because it’s barely enough for one rack.
You tube video doesn’t explain the type of rib. Pork or beef? Had to do some searching to find out your doing pork ribs.
It says right in the ingredients…pork baby back ribs.
It’s clear that she mentioned one rack of pork baby back ribs
What research?
You can’t tell pork from beef?
No need to try to make Jenny look bad is there?
I used this recipe for my family Rib contest, I camp home with the trophy!!!! I beat my dad and brother-in-law! It’s soo easy and amazing.
That is wonderful…Congrats!!!!!
OMG this is the best ! I am a southern Mississippi girl who now lives in Washington State. I must admit I was a little scared to try this because I know what good barbeque taste like Honey child or as we say in Mississippi gurl you did that!!!
Jenny, oh my word! I have been cooking ribs for 50 years. I stopped around 10 years ago because I could never get them right. I saw you and your recipe and tried it. I and my man LOVED them. I have made them twice and will make them again and again. They not only are so easy but by far the best I ever had. I am so happy I watched your video. Thank you!!!
I am making 3 racks, anything I need to do besides TRIPLE THE DRY RUB INGREDIENTS?
I tried making double and triple the amount filling both top and bottom racks in the oven. I found that the meats were less cooked so that they weren’t fall-off-the-bones like before. I had to cook them much longer to compensate for the extra mass in the oven. How much? I can’t say. It depends on the amount of ribs. I’m trying it again today and planning to add an hour to the cooking time at least.
I wouldn’t say that it’s the quantity in the pan, but rather the fact that you had one pan stacked on the other, thus blocking the heat. How about using a large foil pan to provide more room for a single layer of ribs to be situated?
Also, I would say that yes, the rub recipe should be doubled/tripled, as I always use all of it for a single rack.
Beautiful flavour.
I used both the dry rub and bbq sauce that were linked and they’re wonderful. The sauce is not too sweet, nicely balanced. There’s a wonderful underlying tang from the lemon juice – that was new to me on ribs and I love it!!
Tip: If you like gravy, save the liquid that comes off the ribs. Make a small amount of roux then add those juices – makes lovely gravy.
I love these ribs! I make them often. I do double the rub because I never had enough! I don’t keep leftover rub because it’s been in contact with raw meat! Thank you Jenny for great recipes.
Excellent recipe Jenny. Thank you for it. I made a double batch of bbq sauce and am wondering how long it can keep in the frig?
I have kept mine for several months.
Thanks so much for this recipe, it is my go-to for family and friends. Never fails to have zero leftovers. I use a Kansas City rub and Sweet Baby Ray’s sauce and they all love it! Thanks again……
Can I use orange instead of lemon
Wow, I just subscribed and what a wonderful cook you are. I’m loving watching you cook , you make it look so easy and Ive confidence now that I can do it. Thank you so much. My family is Polish and I’ll be trying out the desserts too.
Thank you a million times over.
Winner, winner, RIBS for dinner.
I found this recipe about a year ago, I don’t make them ANY other way. They are the most frequently requested meal in my house. Everyone wants them for their birthday dinner. I’ve also made them several times for dinner guests, always a BIG hit, I am always asked for the recipe. I send them this link.
They are actually in my oven as I am typing this. I’m going to make Jenny’s BBQ sauce for the first time, I know it will be ALL THAT AND MORE.
If they aren’t the BEST ribs you’ve ever eaten. You done messed up the instructions!
Can’t wait for dinner….
can these be done wrapped in foil only without the tray? or can i do 3 trays in oven at same time, 2 up top and 1 on the lower rack?
We triple the recipie and put them in two large aluminum pans. We put one on top and one one the bottom rack, half way through we switch them to the other rack. This has worked perfect for us and these ribs are so good and tender! Family loves them.
These are the best ribs ever. I’ve made them so many times my daughter, who hates ribs eats them. I used to not cook ribs cuz they were tough or chewy. Thanks to you we eat ribs every time they go on sale. Thank you so much Jenny
What’s a good price when they’re on sale? I’m making ribs second time in my life first time was this recipe and they were great. Not sure what a good sale price is
Check out Wild fork. They are always priced well and free delivery if you subscribe at no charge.
Jenny THANK YOU for this absolutely delicious fall of the bone recipe!! I’m having a Labor Day BBQ here in Arizona as I type! My Friends and Family are very impressed and they enjoyed it and are still complimenting me on the ribs I told them it’s because of YOU! 🙂 Sincerely,
Nicolas Hoover
I just made the BBQ sauce. It is really delicious! Thank you .
Where is the rub recipe
If you click on the site name the rub receipe is the second item.
Hello Jenny, I am desperate to find out if I can pre cook a little of the fall off the bone ribs. I am preparing 16 slabs today for a party tomorrow and would love to do some ahead. Charlie
Best ribs ever!!!!!#
I only mske my ribs this way! They are sooo delicious! Your rub is fantastic! I cant thank you enough for sharing!
Wow! It’s the best ribs I ever cooked. What I like the most from this recipe is that it doesn’t contain a lot of salt. Meat is so tender and moist. I always double the recipe and my family keeps asking for more. Thanks for your wonderfull work.
Made the ribs tonight and my husband said they were the best ribs I have ever made. So tender and delicious flavor! Will for sure be making them again!!!
Your pecan balls OMG. stuffed cabbage. Both off th charts!!
Absolutely crazy delicious. 😋 Than you Jenny!!
This ribs are perfect!!! My family loves these so tender and so much flavor.
Ever sinced I found your recipe for this cut of ribs. We have been deeply satisfied. I share this recipe with my family and friends. Thank you and I admire your passion for cooking. Please keep it going. -Gutierrez Family.
These are the best ribs I have ever cooked !!! I cooked one rack at 300 for 2 1/2 hrs and one rack at 300 for 2hrs and like them both ways . The 2 hrs rack stays a little more on the bone but when you eat it it comes right off the bone .
Thanks for this great recipe .
worst ribs I’ve ever made. WAY too salty, and cooking time should have been 1/3 of what it was and on about a 200 degree oven …… terrible waste of meat
1/3 of cooking time would only be 50 minutes and at 200 degrees, I would worry about the ribs being cooked, let alone tender.
Don’t know what you did or what kind of ribs YOU were cooking, but they come out great. Like the previous comment said,, you were under cooking them and on 1/3 of the heat… happy botulism, salmonella and food poisoning…
Clearly something went terribly wrong….no way to cook less with lower temp and think they would be done. Best ribs I have had in a long long time!!!
Everyone needs to remember not all ovens are the same. Get oven thermometer to check if it’s working right. If it’s a gas oven it may take a few minutes longer. My dad did appliance repair for 40 years.and he always told them what I just told you. He passed away 10 years ago at 88 years old. I sure miss all his humor and unending information. Thanks Jenny for great recipes that are so easy to fix and tasty!!!!! Have a nice and happy life.
This is the first comment I have ever left about a recipe…..these are simply delicious. My first time ever making ribs and they were great……they literally fall off the bone. I will make them again and have already shared the recipe. Used the rub as directed but used sweet baby ray’s bbq sauce rather than making my own. My entire family loved them….HIGHLY recommend!!!
Made these and they turned out great! LOVE it…thank
These are the absolute BEST ribs my family and I have ever had! Who knew I could make such delicious rubs! 🤤 My husband went to the store at 6 am before work because he was craving these again! So I’m making them again tonight. Thanks for a wonderful and now family favorite. This will be a regular staple in my home from now on! YUMMY! Lol
OMG First of all I love your show Jenny Jones and love this recipe!!!!!!!!
I made these on Sunday and they turned out amazing! Even the picky eaters loved them. None were left over.
Wow! These look amazing! As I was watching, I thought, I recognize this lady, but couldn’t put my finger on it…. THEN it hit me! Jenny Jones – you had a talk show back in the 70’s or was it 80’s?
I have been grilling ribs for approximately 40 years. Tried your recipe.
Ribs were the best I have ever cooked !!! Used pecan, hickory and
charcoal for my fire.
I love this recipe. I don’t know if you have any control over others trying to take over the reader’s access to the site. Another barbecue “expert” cut in when I was trying to view your site, (uninvited) and began talking all about how to barbecue ribs. I turned the sound down and was able to concentrate on your site fortunately. I can’t wait to fix the ribs from your recipe—They look mouthwateringly good. Keep up the good work:)
Well that should not happen. Do you happen to know who hacked into my video so they can be reported?
CHAMP!!! I don’t order ribs in restaurants cuz always way to salty and goopy. This recipe is sooooo simple and the meat truly just falls right off the bone. My husband agrees and tonight (third time I’ve made them over the past 4 weeks) and he said, “We don’t have to search any more. These are the winner!” Thanks.
…should say… too salty.
Cooked this on the 4th and they were delicious.
Hi Jenny! My hubs and and I are always competitive about making baby back ribs! Guess who always wins!!! Me of course with your recipe!! Thank you for sharing those goodness with us! Happy Forth!
Jenny I’m making these right this very second! I make them this way all the time! Thank you so much it’s such a delicious recipe and you given a gift to my family! Happy 4th of July!
I found your recipe and it is by far the BEST!! I have been using your recipe for a few years now and everyone always asks me how did I make them?? Thank you for helping me to finally make great ribs!!
Came here to say the same thing.
How can I use the same recipe but on the grill? How long would I cook them?
This Recipe is amazing. Been using it for the last 2 years. My kids can’t get enough. Awesome!!! Thank you Love sharing
I am making pulled pork in my crock pot. How would the rub be on pork shoulder roast?
OMG….MADE THESE FOR MY BBQ GET TOGETHER TODAY AND THEY WERE A HIT!!! Thanks Jenny!😉👍❤️
My sauce didn’t thicken, what should I do?
Cook it longer.
I have cooked it no less than 3 hours on simmer. It is still pretty runny. I have made the ribs before but not the sauce. Yummy.
Can I put these in the rub and refrigerate overnight?
I will never make ribs another way again…..so easy and everyone said they were the best ribs they ever ate! I even forgot to do the lemon step and they were still fall off the bone tender! I used your spice rub recipe also….loved it because I actually owned all the spices….I didn’t need to run out to buy a crazy spice ingredient that I would never use again.
Hi Jenny, I made these ribs for our Father’s day dinner and they were delicious.
Very tender. Best I’ve made so far. Everyone loved them! Thank you.
I made these Ribs! Delicious!!
I double all the inedients so I
would not run out.
Looks amazing! I’m thinking of making it on my Charcoal kettle grill. I’m guessing same temp and time, using indirect heat. Foil pan as well. I may need to invest in one of those grill baskets you show there. Thanks for the wonderful recipe!
If you guys haven’t tried these…you must. Everyone that I make them for says they are the best ribs they have ever had. Even my kids love them which is really saying something.
Hi Jenny,
This will be my first time cooking Ribs. They sound delicious and from all the great comments they are. I’m wondering if they can be made ahead and reheated the next day?
Can’t wait to try! We have guest coming Friday!
These are the BEST ribs ever!!!!
Everyone I’ve ever made them for , LOVES them !!!
You were a Fabulous host when you had your talk show & let me say
“JENNY CAN COOK “ !!!!
Thanks Jenny !
Jenny,
I made these ribs twice and they were a big hit with my family!
DELICIOUS
Thank you so much for posting the recipe.
I made these for Memorial Day…These ARE the BEST and esaiest ribs I have EVER made…
My family s REALLY picky, but they ate the ribs and almost the bones as well… hahahaha
I followed the directions for the ribs, rub and sauce EXACTLY as described and they were SOOOOOOOOOOOoooooooooooooo GREAT!
This will be my NEW rib recipe forever…
Thank you so much!!
I made these ribs for my husband’s birthday when rib connoisseurs remarked on them, and the recipe was requested. Even a finicky 2-year-old loved them!
Would I be able to partially cook 16 servings in advance or would this potentially cause them to be too dry? I will prepare ribs at an AirBnb for a family reunion, and would really like to spend as little time in the kitchen as possible.
Thank you!
Just a thought: would preparing them ahead and then putting them into a crock pot to heat through (like maybe on low for 2/3 hours) be possible?
Easiest way to prepare the most tender, fall off the bone ribs. We finished them on the grill in 10 minutes. The bones pulled right out. This is our go to recipe from now on.
I made this recipe using your rib rub and homemade barbeque sauce recipes tripled for 3 very large racks of ribs. They were the hit of the party. People are still talking about them. They are so flavorful and tender.
I LOVE LOVE THIS RECIPE!!!
My husband who is a critical, “Grill” KING, LOVES these. Now when we do ribs these are it.
Thank you so much for sharing this easy wonderful recipe.
Jenny,
I LOVE LOVE LOVE this recipe. My husband who is a “grill” KING…LOVES this and now all he wants are your ribs.
Thank you for sharing!!!
These are awesome! Thank you for sharing, always a big hit!!!
Tried your recipe…AND your BB sauce…..great stuff. My question is, I had some left over. How long can you keep left over in fridge?
Thanks again……….
I keep my sauce for months in the refrigerator.
These ribs are amazing! These are my go to ribs! My family loves them! Thank you for sharing your recipe!
Thank you so much for this recipe, Jenny. I have been making my ribs this way for a while now since I saw your video. I will not do it any other way. But I do add a little Goya (Adobo) flavor sometimes, not that it needs it. Be Blessed!!.
These look delicious! Thinking of trying this for the 4th of July. But it was your how to video’s ending that made me laugh. Thanks for sharing your recipe.
The best ever! Will never use another recipe. The rub, the sauce is perfect every time. Have been making these a long time now. So looking forward to another good summer/grilling. Thank you again, Jenny! 🙂
Made these Keto friendly with Sukrin Gold! ♥️♥️♥️♥️
They are perfect every time!!!!!!!!!!
Jenny CAN COOK!!!!!!!!!
The best rib I made !!! The tasty is so good ! I cook it a lot !!!!