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.
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?
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
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 !!!!
Absolutely delicious! I use this recipe my family loves them.
Absolutely the best ribs I’ve ever had.. They truly fall off the bone.. I crave these so much that I’m obsessed!
Jenny, these are the best ribs! I’ve them many times! Always come out perfect! Thanks for sharing.
The best Jenny! Every time they come out to perfection! Thanks so much! Xoxo
I just wanted to say thank you for the recipe!!! It turns out perfect Everytime
I have made this countless times … just wanted to say thank you, these are not smoked ribs (different flavor) but man talk about easy & savory. 5 stars *****
Hi Jenny! These are absolutely the best ribs! Thank you very much! I am eager to try these with your barbecue sauce recipe. I have been using sweet baby rays sauce and my family loves them.
Hi Jennie,
Love your videos. My intro to you was your no-knead bread, and I was hooked. Just watched your latest video on the fall-off-the-boan ribs. If I may, try this tip for removing the silver skin. Starting in the middle, insert the handle of a spoon all the way across the rack so as to create a handle with which you can just grab the whole skin and pull it off the whole rack all at once. Don’t need a knife or paper towels.
These ribs are in the oven now! Thanks for the recipe
Just one thing we found – our broiler gets hot quickly, so just needed 2.5 minutes max. for perfect carmelization (we have gotten the ribs over toasty previously). My husband and I love your fall off the bone rib recipe; so easy and comes out super delicious; making it the 3rd time for dinner tonight! You are totally awesome, Jenny!!!
Made these ribs the other night & my husband of 30 yrs said it’s the best thing I’ve ever made. I haven’t decided if I should be flattered or offended! 🙂
Throughout all my years cooking, I was always fussy about how my ribs would come out. Well Jenny they were outstanding and tasty too. There was two ingredient I did not use, didn’t have them in the house at the time. I did the dry rub . Excellent. Imagine if I had those two ingredients it would of been the Bomb , as my grandchildren would say. I will definitely do a family night with this recipe. Thanks again JENNY. Have many great days and looking forward to more of your recipes.
This is the best ribs recipe I have ever had perfect
If I need to make 2 or 3 racks of ribs at once will the cooking time be longer?
As long as you have good circulation in the oven, they should not need more cooking time.
Is the cooking time the same for pork boneless country ribs?
Made these in the instant pot and they came out as delicious as cooking them in the oven. Cut ribs into 3 sections to fit. Standthe ribs around the inside of the container. Add 1 cup of beef broth. Cook on high pressure for 25 minutes and let it release on its own for 10. Remove from instant pot and finish under broiler following the recipe.
This was really easy and good, thanks for the recipe. And I normally will NOT use a rub, but 2 thumbs up for this one😘
Jenny, You are so cool. You come across the screen as though I have known you all of my life. ………. and I am 82 years old!
Thank you Jenny ! So very tastey !
Can this be made in a crock pot? If yes, for how long?
Yes, and I recently discovered a recipe doing them that way on another site. 4 hours on high (or 8 on low), but WATCH your slow cooker because they vary and the size of your rib racks vary. You want them tender, but not yet fall off the bone. Take out of the cooker after 4 (or 8), lay them on a heat-safe, foil lined tray and bake at 350 for 1/2 hour or so with sauce (or without). I must say, THIS oven method posted here is my favorite and always comes out delicious.
Came out Delicious thank you!!
Any idea of calories???
You can put the ingredients you use to make this or any other recipe into this website and it’ll calculate for you 🙂
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It’s ribs! Who cares about calories. If you are concerned about calories then eat a salad and chicken. But to come on here and ask or be picky about calories, really? It’s a page for ribs.
Sherry…..right on!
I was thinking the same thing! Calories? Really?
This is my go-to recipe now. Yum!!!
Where’s the like button! 🙂
Absolutely you’re right!
We simply have to enjoy the precious moment we were given.
Sherry, will you marry me?
Thank you, Sherry.. The people who commented on your post must not have medical or weight problems. I have to track what I eat and need to have this information.
Yes, loving ribs means if you are over weight you need to know how many of them you can eat. If I know the calories, I can track the food and I might be able to eat more of these delicious ribs. However, if I don’t know the calories, I might only eat one or two and miss out on maybe getting one more. Planning meals around food you love for us that have to watch makes it possible to get to enjoy special foods by cutting out other calories and being able to add something like this. Thanks for giving those of us who have health concerns a place to explain ourselves.
I haven’t noticed that Jenny posts calories for any of her recipes. Put all the ingredients into My Fitness Pal or another calorie app and it will figure it out for you. If you are eyeballing a “portion,” keep the meat portion to about the size and thickness of your palm and fill the rest of your plate with low calorie veggies and a starch such as sweet potatoes, regular potatoes (Jenny’s no-mayo potato salad a huge fave around here!), pasta, rice and beans, or roasted potatoes. Happy New Year!