Fall Off The Bone Ribs

Fall-Off-The-Bone Ribs

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

Fall-Off-The-Bone Ribs


  • 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)


  1. Preheat oven to 300° F.
  2. 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.
  3. Cut ribs apart into individual pieces.
  4. Rub ribs all over with lemon juice.
  5. Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
  6. Bake in the oven for 2 1/2 hours.
  7. Remove from oven & pour off liquid.
  8. Brush bbq sauce over all sides of ribs.
  9. 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.
  10. 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.

Fall-Off-The-Bone Ribs

1,309 Comments on "Fall-Off-The-Bone Ribs"

  1. K in CO

    I can’t believe I’ve learned the make the best ribs ever from Jenny Jones! Enjoyed going to her show a few times back in 90s… Anyway, my picky husband usually insists on making ribs his way but allowed me to make these once -and now this is the new standard! Never thought cutting them before I cook them would make such a difference but it does. If you haven’t yet, I HIGHLY suggest giving these a try.

  2. Betty

    Absolutely delicious ribs…and ready to do! Love your video. I would like to make them again for a dinner party. What is best way to keep ribs warm for an hour or so while I use my oven for roasting potatoes, etc.

  3. Keena

    Followed your recipe to the tee and these we off the wall delicious! Thanks

  4. Shelley

    I never comment, BUT these are the best ribs I’ve ever made. I have been making this recipe with Jenny’s seasoning rub and follow her directions for years. The most amazing ribs every time. My families favorite!

  5. Judy

    This is hands down our favorite rib recipe. You can adjust the seasonings to your taste, but the method is great. Never disappoints!

  6. Julie

    I have made this exact recipe at least 30 times, probably more since I discovered it in 2020. They deliver the exact same result every single time – sometimes I have to turn it down to wait for my husband or guests running late but each and every time the ribs are literally falling off the bone – it is magic, thank you Jenny!

    It is just one of my favorite recipes, I love them all!

  7. Tim

    If I make 2 racks of country style and 1 rack of baby back ribs in the same oven at the same time, is the cooking length the same?

  8. Glady

    I followed your recipe and used your rub recipe. I made a teriyaki sauce but tasted ribs before using it. Oh my, they were sooo good even without the sauce. Will definitely make again. Thank you for sharing.

  9. Gary G

    Tried this recipe with wings and it’s great. I used Jenny’s dry rub recipe and coated the wings, popped into the air fryer for 10 minutes at 400. Took them out and coated both sides with BBQ sauce then flipped the wings and did another 10 minutes.

    Love the recipe and its versatility.

  10. Nancy

    Yikes – never pour grease down a sink. But delicious recipe.

    • cynthia

      no where does she or anyone say to pour it down the sink.. “pour liquid off” I line the sink with foil and pour the liquid into that then toss when cool.. once can use a metal bowl, glass jar

  11. Candice

    Delicious! 3 thumbs up by family. Rub spices great! Spicy yet tart ! Great combination. Will definitely make again!

  12. Barbara

    I found Jenny’s YouTube channel looking for Covid bread. I found this recipe for ribs and the rub and we absolutely love this recipe! Thank-You Jenny.

  13. Jeanne

    Making them for myself for New Year’s Eve dinner. I’ve made them several times in the past and they are delicious! I’m 83 and thought I’d treat myself. Will wrap and freeze leftovers for several Rib dinners later. Double Baked Potato and freshly made Coleslaw! Happy New Year!

    • Jenny Can Cook

      Ribs with baked potato and cole slaw – that sounds perfect!!!

  14. Michele

    This is my go to recipe when making ribs. Have some in the oven right now. Makes the house smell so good! They are the best I’ve ever had…..even better than restaurant ribs. I need to make your rub mix next time. Thank you!

    • Jeannne

      Definitely double the rub. Makes life so much easier! 🥰

      • Linda

        And your wonderful rub does last. I always make more and store it in a jar with my spices. Thanks for the wonderful ribs and rub recipes!

  15. Chris

    Hey Jenny, I love the rib recipe so much that I have made it at least 10 times. Sometimes instead of lemon juice, I slather the ribs in regular mustard if I don’t have lemon juice. I normally make your rib rub as well but sometimes I use premade ones when in a rush. Your rib recipe is the best ever I’ve tried many methods in the past even on the bbq with apple cider etc. I and I think yours is the very best! Thank you for sharing. It’s so much appreciated. Tomorrow on the 9th of Dec, I have a pot luck Christmas party and I am bringing a very healthy portion of your original rib recipe to this event. I have no doubt it will be loved!

  16. Ed

    I have made these ribs countless times since finding the recipe on YouTube years ago. I do not make ribs any other way.
    I have a slab cooking in the oven right now.
    The ribs always come out absolutely fantastic.
    Thank you Jenny for sharing your cooking and recipe secrets.

  17. Lise

    Can I substitute the lemon with something else acidic?

  18. Cheryl

    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!

  19. John B

    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.

  20. Joan

    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 🙂

    • JZ

      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.

  21. Samantha C

    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!

  22. Vicki The Big V

    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!

  23. Laura M.

    Stumbled on this recipe and they were the BEST ribs I’ve ever made. Def will make these again.

  24. Rosemary

    Best, best ribs recipe ever!!!!

  25. Sandy

    Best rib recipe don’t look any further! Everything is exactly perfect just follow the recipe for delicious Everytime ribs.

  26. Sarah

    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 🙂

  27. Brooke

    Can this same method be used to beef ribs? Or what changes need to be made?

  28. kenkid

    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.

  29. john

    can i make boneless country ribs the same way you make your ribs

  30. Angel

    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

    • Ally

      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!

  31. Rhonda

    Made these ribs along with your dry rub and sauce. They were delicious and family loved them!

  32. Caguy

    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.

  33. Joe Hertz

    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.

  34. Marda

    I loved both the rub and the barbecue sauce. Thank you Jenny

  35. JG

    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.

  36. Jim

    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.

  37. Payslie

    Hey, do you have to remove the silver skin or can I keep it on

    • Toni

      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.

  38. Barbara

    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.

  39. Ms Kat

    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.

  40. Maggie

    Great job on the video easy to follow directions and I thought the I love you was priceless!

  41. Linda D

    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

  42. Laura diane

    Good looking Out on those ribs lady! Yum!

  43. Rachel

    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.

  44. Jackie

    My go to recipe for ribs, perfect every time. Next recipe will be the cabbage rolls.

    • Timothy

      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!!


  45. Joe-Jo Vac

    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.

  46. Tarzan

    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 🙂

  47. jrski

    Hands down, the best ribs ever!! And the easiest ever!
    Thanks Jenny!!

  48. Sam C

    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.

    • joe-jo vac

      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

  49. Dan Cassel

    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

    • JohnB

      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 !

  50. Sam

    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.

  51. Jody

    Making these again! tonight…they’re in the oven….Texas….

  52. Donna L.

    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.

  53. Carol H.

    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.

  54. Bonnie

    Do these re-heat welll? What is best way to re heat. Thanks

  55. Diana

    I’ve tried dozens of rib recipes throughout the years. This is by far, the BEST!
    Thanks Jenny!

  56. BRobertson

    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

  57. ShaNayNay

    They were so goood MANE. fye. ShaNayNay got the skills on this 1.

  58. KJ

    Absolutely amazing – thank you Jenny!

  59. Jen

    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!

  60. GK

    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!)

  61. Hannah

    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?

    • Francisco

      They come out amazing!!! Do it!

    • Kadia

      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.

  62. shelby

    i need to know if they can be used in a smoker

    • Big 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.

  63. Marie

    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.

  64. Jane

    I have pork spare ribs, St. Louis style (that’s what the label says). Would that work?

    • Dutch

      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

  65. Linda

    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

    • GK

      Great idea, I’m making these tonight and will try using two pans….thanks for tip.

    • John

      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.

      • Gary

        Try making your rice with the broth. It turn out good.
        Thanks for the recipe and all the ideas.

  66. Mark

    .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

  67. Kathleen Raijmann

    Looks delicious, Jenny! Can’t wait to try them. What size aluminum pan did you use for this recipe?

  68. Peyton

    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!

  69. Mary C

    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!

  70. Jeff

    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!

  71. Thanks J Dizzle

    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!

    • Jenny Can Cook

      Enjoy your retirement and have a great party!🎈🎈You’re my role model to keep cooking at 87!

  72. Steven

    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

  73. Deb

    So easy to make! These ribs do fall off the bone. I am so happy I found this recipe. They are delicious!

  74. Pulin

    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.

    • John

      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

  75. timothy

    for your fall off the bone ribs, can you use beef ribs instead.

  76. Kat

    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.

    • belsea

      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!

    • John Antaya

      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.

  77. Shanna

    I have never made ribs so good in my life. Like what was I feeding my family before? 🤣🤣

    • Renae

      The only way I make them anymore…lol….unless my husband does his thing on the smoker!

  78. Rellif

    Can this be used with boneless or bone-in pork country style ribs?

    • Cynthia Barnes

      Yes … works magnificently well with “country ribs’ !

  79. BeaufortSC

    Best ribs I have ever made. Have been using this recipe for a couple of years and it is always my go to.

  80. mary jane

    My family and I love these ribs. Perfect every time.

  81. Lee

    this is now in my cook book

  82. Tara Benton

    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.

  83. Jeanne J.

    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.

  84. Mima

    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!

    • Jodi

      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.

    • Lisa

      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)

  85. Mima

    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!

  86. Rigo

    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

  87. Charles

    Gonan to try to cook it….

  88. Marco from the hood

    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

  89. Kathy in NJ

    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

  90. Troy

    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.

  91. wayne

    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

    • Mal

      Quick question?!? My lemons have seen better days…I have limes though.
      Can I use limes instead?!?

      • Dot

        Yes! Limes would be great. Any citrus would work. Even apple cider vinegar would probably work.

  92. LSF

    This my go-to rib recipe. It always turns out the best!! Have made numerous times and doing again today….yay!!

  93. Linda Ferguson

    Fantastic ribs

  94. Linda

    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.

  95. Ddaygirl

    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

    • Pete

      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.

  96. Charlotte

    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!

  97. Peachy

    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.

    • Charlotte

      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!

  98. Nancy

    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

    • Dano

      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

  99. Robert Karp

    Absolutely the best ribs I’ve ever made or tasted. Thank you.

  100. Kim

    These ribs were over the top !!
    Thank You for the recipe on this….absolutely delicious! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

  101. Shherri

    I tried your ribs recipe and oh they were so deelicios 1 to 10 I rate 12. zzi got nothing but raves from this.

  102. Amber

    My favorite ribs recipe ❤️❤️

  103. Michelle

    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😊💯

  104. Cathy D

    Love this recipe!! It is possible to do it in a slow cooker? Would you just do it on low for a few hours?

  105. Crystal

    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!!!

    • Jessie

      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.

  106. CMJB

    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

  107. Mich

    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😊

  108. george viola

    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.

    • Kevin

      actually think they taste better when you put the rub on the day before.

      • John

        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.

  109. Roberto

    I am the king of ribs on my neighborhood now. Everyone loves this ribs.

  110. Ricjj

    Just finished my Ribs and OMG! Thank you and Happy Memorial Day to All!

  111. Maria Elena

    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!

    • Jane

      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!!

  112. Dane

    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.

  113. Amanda

    Could this recipe be used with pork spare ribs?

    • Robin M

      Absolutely! I’ve cooked my pork ribs with this rub ever since I found this recipe. It’s great 👍

    • Dane

      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.

  114. Linda

    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.

    • Dani

      Your oven was probably too hot or you didn’t cover them well enough. Mine never dry out.

  115. Linda

    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!

  117. Juliette

    Would this work for chicken thighs or legs (bone and skin on)?

  118. Debbie

    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?

  119. Gina

    I tried several recipes, and then I found this one! Have not made ribs any other way – unconditionally great results every time!

  120. Rachel

    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?

    • Stephana

      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…

    • Barbara

      You can cook them in the crock pot, then for the last half hour move them to the broiler.

  121. Ally

    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.

    • embers

      We made these ribs for Easter, too! Absolutely delicious!

  122. Ally

    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.

  123. Doc Strider

    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.

  124. marc

    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!!!!

    • Glor

      Sorry… cant help but ask………you do really love you wife not just the ribs????

      • Vicky

        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.

  125. Lisa

    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.

  126. Michael

    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!

  127. Palani for Ono Grinds

    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!

  128. YaYa

    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.

  129. Marlene

    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!

    • Jenny Can Cook

      I would suggest getting an oven thermometer to check the accuracy of your oven.

      • Marlene

        I did….and it’s accurate, it cooked at 300. That’s why I’m out of ideas.

        • Robin

          Lowre the temperature to 225 F and cook longer .. Low and slow lets collagen in meat melt away ..

    • Mary

      I couldn’t believe it when I read this…the same exact thing happened to me! Made this recipe multiple times with my old oven, and they were always so tender. My son also made them at his house, and they came out great. I got a new oven recently and have tried making them twice since, and both attempts resulted in ribs that were dry and certainly not falling off the bone. The first batch were a little less meaty, so I first thought that might be it, but the second batch was very meaty, and I cooked it 30 less minutes, and they still were dry. I too thought maybe my new oven was just too hot at the 300 setting. I also have a convection oven and was wondering if that made it weird (though my old one was a convection oven too). These newer ovens have the heating elements hidden under the bottom instead of being inside the oven cavity. I’m wondering if that makes a difference as to where you need to position the ribs? These are so good normally, I’m desperate to figure out the secret with my new oven!

  130. Loops

    KILLER recipe! In a good way! Thanks

  131. Crystal Penasse

    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!

  132. Sophia B.

    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 😁

  133. Niki

    My go to rib recipe! By far the best one out there. Thank you

  134. Pie

    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

  135. Steven

    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

  136. kim

    cant wait i am going to try this tomorrow.

  137. Sierra

    Can you smoke these on a pellet smoker instead of the oven?

  138. Mary L Gallagher

    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!!!!!!

  139. Spam

    I am making these right now and cannot wait to see how they come out. Thank you for sharing!☺

  140. Corey

    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

  141. Leo Dupree

    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?

    • Allykoleba@yahoo.com

      I use any type of ribs when making this recipe. I get a zillion compliments, and I attribute them all to Jenny Jones!!

  142. Teresa Griffo

    Very good

  143. Mel Taylor

    Jenny is the best!! Tried her bread recipes and now the ribs! Never fail, excellent recipes!!!!

  144. Carol

    I love this recipe! Wonderful results everytime. I use Jenny’s rub also–I make 2 batches at once. ❤️

    • Heidi

      Hi, Do you make any adjustments to the heat and/or time when making two racks?

  145. Patti K.

    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!?

  146. nativetexasgurl

    second time making these! used two racks this time..In the oven now, can’t wait, Love your recipes! thanks Jenny!

  147. Colleen

    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!

    • Loops

      I think she means put the meat…side down. Not meat side down.

    • Jenny Can Cook

      This is clearly demonstrated in the video at the 4 minute mark.

  148. JohnF

    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! 🙂

  149. Ann

    This is my new favorite rib recipe! Love it!

  150. Rita

    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

  151. Selma D'souza

    I have made the sauce the day before….to save time. Should I leave it outside or in refrigerator. Everyone loves these ribs!

  152. Mike

    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 !!!!

  153. Ami

    Do you broil on high or low

    • Ragene

      I believe on low only because she said 5 mins on each side

  154. msaumure

    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.

    • Margaret U.

      It says pour off and doesn’t say into the sink.

    • Jenny Can Cook

      Pour into a bowl (placed in the sink), not down the drain.

  155. MARY

    The BEST RIB receipe ever Especially the RUB!

  156. Kathy r

    These ribs were DEElicious. Even my granddaughter who doesn’t like food ate them up. Thanks for the easy recipe, Jenny.

  157. Kathy

    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.

  158. Stephana

    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!

  159. Pat

    Oh Jenny! Made your rib recipe tonight. They were amazing. Wow!

  160. Kelly

    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

  161. Peter Gooding

    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”.

  162. Margaret Anne

    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.

    • Mary G

      Great idea! How long do you broil them to reheat fully?

  163. Le père

    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

  164. Ashleigh

    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 🙂

  165. Andy Williams

    Can this recipe be used on a charcoal grill??

  166. C J

    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

  167. Karen Krape

    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!

  168. Georgette

    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!

  169. Amar ghosh

    Hi Jenny
    How to add smoky flavor while cooking in oven
    I searched and many have recommended liquid smoke

    • All_Gone


      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.

      • MARY

        You could use Smoked Paprika instead of Sweet Paprika

  170. Dianne

    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!!

  171. Debra L Leist

    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.

    • Robby

      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.

  172. Diane

    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!

  173. Duke Wayne

    Friends are running late so can I just let them sit for 1/2 hour in oven turned off before saucing on BBQ?

    • Jenny Can Cook

      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.

  174. Lia

    This was the second time I made these and they are so good! Thank you!!

  175. Debbie C

    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.

  176. Bill

    With the technology we have your recipes say bake. What about convection baking. Is there a difference in cooking time?

    • All_Gone

      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.

  177. Racheal

    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.

  178. Suz Zeee

    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!!!!

  179. Julie

    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!!!

    • Jenny Can Cook

      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. ?????

  180. Kels

    Does the lemon make the ribs actually taste lemony?? Hoping to do this with my korean bbq sauce instead

    • Jenny Can Cook

      There is no lemon taste – it just helps tenderize the meat.

      • Suz Zeee

        Ooooops forgot the lemon (ribs in the oven cooking now so too late); oh well I’m in the chewy camp anyway ?‍♀️??

  181. Jackie

    I’ve made these more times than I can count and they turn out perfect every time!! It is a never-fail recipe!

  182. Diane Kilpatrick

    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?

  183. AJ Coog

    These were amazing. I had not made ribs before. So glad this recipe was my 1st attempt.

  184. Charlie Kowalski

    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.

  185. OMar R.

    These are insane. Always a hit. The lemon or like juice in the beginning is key. Don’t skip it!! Enjoy.

  186. Santino

    Can I use Original ribs instead of baby back??? Longer cook time?

  187. Kathy

    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?


  188. Motie

    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.

    • Robby

      Then, this is clearly YOUR recipe and not Jenny’s ??? !!!

  189. Linda

    This recipe is amazing – easy to prepare and absolutely delicious! We’re having them tonight along with corn on the cob.

  190. julia

    would like nutrition information for “fall off the bone ribs”

    Thank you

  191. Bekki

    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

  192. Robin

    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!

  193. Maria

    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. ???

  194. Darlene

    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!

  195. Aida LaUnica

    It was bum diggity, lick all ten fingers, deliciously eaten ribs. Two THUMBS up Mrs Jenny.

    • Laurie

      I’m going cook these today JUST because of your comment. ?

  196. David & Morgan DiStefano

    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 ????????

  197. Terry

    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

    • Elliott

      Made these Ribs last night, so good!!! Added Ginger to the rub and saved the drippings to use over rice!!! Thanks

  198. Betty

    You specified that you would leave a link of the recipe of how to make the barbecue sauce, but the recipe wasn’t posted…

  199. Grandma Vickie in NC

    Hi Jenny,
    I was looking for a “fall off the bone” recipes for my ribs and found yours! I followed it pretty much to the letter and the ribs were so delicious and tender!!! My family loved them and they thought that they were grilled ?! I will use your recipe for my oven baked ribs from now on!! Awesome recipe and l will visit your recipes for more great ideas! Stay safe and thanks for sharing your gift of cooking!

  200. Ben Bag

    Followed the instructions to a tee. These ribs came out perfectly, and the family raved. Am going to repeat soon.

  201. Shelley

    I made these today. Final product was delicious. Whole family & in-laws loved them!! I suggest putting the lemon juice & ribs in a zip-lock and massage the ribs. I also used this technique to apply the rub. Worked perfect. I highly recommend this recipe!!

  202. Shirl H

    Thank you for making my life so easy. I have my niece and nephew coming and they just started no meat diets. The noodles and saukrat was delicious. There are so many meatless dishes, I feel things will be fine. This way we want be ordering food or going out to dinner. You are awesome.

  203. Liz g

    Would it hurt to use this rib recipe, but instead of baking for 2.5 hrs at 300, switching it to 4hrs at 225?

    • Jeff

      Definitely 225 for 4hrs is the way to go.
      225 for 5 hours if your smoking them.

      • Alma

        I compromised and reduced the heat to 275 – and also reduced the time from 2 1/2 hrs to 1 1/2 hrs. Also didn’t cut the ribs into individual bones, but rather groups of 3 ribs. (which, trust me, one person doesn’t have a problem with!). After 1 1/2 hours the ribs were “fall off the bone” and yummy. == maybe Jenny’s oven is different? But gotta say her rub and sauce is A1 perfect! Love your videos, jenny —- you have a very faithful fan here!!

  204. Kelley Johnson

    Oh my goodness. These are so tender and delicious. All my kids and parents enjoyed them. I have made these several times in the past month Good Job Jenny! ???. Ps I miss your show

  205. Denise Wiley

    I just made these BBQ ribs and I’m telling you…these get a 10+!
    Absolutely delicious and they do fall off the bone!
    Will definetly be making again! ???

  206. Mark

    Hands down the best ribs my family has ever had

  207. Candy

    just made these.. AMAZING!!! SOO GOOD!! and easy to make !! First time I tried one of your recipes.. can’t wait to try the next one !

  208. Patrick Anguiano

    My cooking skills do not extend any further than the nearest fast food joint. Your recipe for ribs, well as all your recipes, is so simple that meals at home are now now something I enjoy. Thanks!

  209. Cheryl

    So glad I found this recipe! So easy to make. I use your rub recipe when I make the ribs. Always super tender and incredibly tasty. My kids get so excited when I make them…which has been at least a dozen times now.
    Thank you again for this awesome rib recipe!

  210. Laurna Calabrese-Coluni

    Hello Jenny I love ❤️ your recipes once I started with the first one the snow ball, Xmas whatever lol I am trying to be funny I love when you say funny things at the start or at the end of your recipes, oh no more of me let me say the snow balls cookies delicious, the next thing I made is when my friend told me about your bread recipe omg I made three I for myself and husband then I gave one loaf to my neighbor Vito & Dallas they loved his first slice was buttered, the next slice I was told he applied peanut butter lol I was born and raised in queens New York retired 4 years now in Bonita Springs Florida the bread is terrible soft and no taste, tomorrow I am going to make your macaroni & ribs fall off the bone Recipe I will let you know when it’s all in the tummy. Thank u ?for all your recipes and humor I love it ? I laugh all the time. Be well Laurna

  211. Jonathon-Jenny

    Jenny let me start by saying I am not a very good cook I try really hard my family sometimes jokes around that when they eat dinner they feel like they’re playing a game of Russian roulette I made your baby back fall off the bone ribs for my husband’s birthday and I got compliments from everyone best ribs they had ever eaten I can’t thank you enough we’re finally making me a hero in my own kitchen I look forward to using many many more of your recipes I will keep you updated

  212. rmm

    Would pork spare ribs, as opposed to baby back, work?

    • Elliott

      This recipe should work just fine on boneless ribs, just keep an eye on them the first time. I’m going to do this myself soon! Cheers

  213. RICK R


  214. Alma

    Hi Jenny
    I like your recipes and because my mother-in-law, who was Ukranian, taught me many of the traditional dishes, I feel I cook like you. Now, I have to say right here that it always dismays me when comments are that a person just loved the recipe and then proceeds to tell how they changed it – I personally prefer usually to try the original recipe once and then, if I make it a second time, tweak it if necessary. However, after reading some reviews of the ribs, and my own inclination, I felt that 300 degrees for 2 hours was too long. I cut our ribs into 3 rib sections rather than the individual ribs, lowered the oven to 275 and took them out after 1 1/2 hrs. They were done perfectly to our taste – very tender and fall off the bone. I have to also tell you that I used your rub and recipe for BBQ sauce and they were both just fine. Thank you for your videos – I enjoy them!

  215. Andrea M

    I followed this recipe exactly as written, and they were the best ribs my family has ever had! I am so happy we found it! So absolutely delicious!!!

  216. Kristy

    I made these for the first time tonight and they were overcooked. I set the temp correctly and covered with foil. Does it matter how many pounds of ribs you have? I had a smaller rack so I think I should have taken them out around 2 hours. I love the rub and other than being a little overcooked the flavor was delicious! I will try these again for sure!
    Love your recipes!!

  217. Madeleine

    Pardon my ignorance, I am from Canada, have never heard of « rub »
    Would you please explain what it is, I want to try your ribs, they sound very good. I have made your chocolate cake recipie several time and love it and everyone I served it to loves it as well.
    Thank you


      A rub is just a spice mixture that you “rub” on the meat.

  218. Hungry guy

    NO! DO NOT DO THIS RECIPE. 1.5 hours in and the ribs were already burnt. This recipe is an unbelievable piece of garbage. This was a waste of good food! DO NOT FOLLOW THIS DISASTER!

    • Alistair Jones

      You MUST have done something wrong because I have used this recipe repeatedly and it never fails to get great reviews from my guests and family.

      Because of this recipe, whenever else have family get togethers, I’m always asked to do the ribs. Everyone will take a chance on any other cook and other foods but I always face insistence on my (Jenny’s) ribs.

      • Michelle in MI

        I made them exactly as the recipe says at Easter, and I’m making them again today. The. Best. Ribs. I’ve, Ever. Eaten.

    • Sandy Skirving

      My go to recipe for ribs! Absolutely the best. Maybe you should try the recipe again before you warn everyone to not make them. With this recipe follow it exactly as written and have never had a problem.

    • Nancy

      This is the first recipe I have ever used for ribs and it will be my last. It is so easy and delicious. No changes necessary. You must have done something wrong. They are always tender and cooked perfectly.

    • Raams

      Maybe you didn’t know what you were doing

    • Raams

      You just didn’t follow the recipe
      I have been doing this for over 4 years now and my grandkids will NOT have any ribs but this

    • ReneeJ

      Check the calibration of your oven.
      I know mine is off by 25d, so I adjust accordingly.

    • Nikki

      You must’ve done seething wrong, 300 degrees is a low temp for the oven. I’ve never had an issue and this recipe has always turned out delicious for me and my friends. Never failed.
      Did you cover with aluminum?

    • Charlie Kowalski

      With all due respect, you must have goofed somewhere. I never made ribs in my life and followed Jenny’s recipe and they were outstanding. Try again, you’ll be amazed.

  219. Miranda

    Thank you for the recipe. My baby back ribs came out perfect for my Mothers Day meal ?

  220. Christopher Britton

    The ribs are amazing. After throwing them on the grill for the finishing touch, people think I’ve been cooking all day. Aye!!!!!!

  221. Debbie

    Fall off the bone is the right name. My husband said these are better than going to the Rib Fest and those folks are experts at cooking ribs. Everyone loved them!

  222. Amy Mize

    I just tried these for the first time tonight…what a success! The whole family loved them..they DID fall right off the bone. Thank you!!!!

  223. Cheryl Becker

    I am having trouble getting the bbq recipe. Would you post it again?
    Thank you so much.

    • Jenny Can Cook

      The sauce and the rub have links in the ingredients above or you can find them under “Snacks/Misc.”

  224. Carina

    Is it okay if I let them sit in the rub over night?

    • DarkeDeviant

      The rub would be okay leaving it on overnight, but the lemon juice she put on as a rub binder will turn the meat mushy overnight. So if you want to leave the rub on, don’t put the lemon juice on first. Maybe sprinkle it on the next day if you really want to include it. Good luck! 🙂

  225. marie j moses

    frist time and it was a hit thank you, JENNIE WE GO A LONG WAY BACK GLAD I FOUND U AGAIN BE SAFE MY FRIEND

  226. Dona May


  227. Harley wes

    I have been cooking pork slab ribs for years.

    I noticed that you cut your beef ribs before cooking …. advantage ?

    Cooks are always searching

  228. John F

    Was browsing and found this recipe – It was AMAZING – moist, sweet & savory, super delicious – loved the video – you are so much fun to watch

    Thank you Jenny

  229. Patti M.

    Found this recipe a couple years ago (maybe more?) & use it always. It’s the best & never fails. I’ve made them so many times. Both the rib recipe & YOUR rub are great. Thank you. Stay safe. Be well!

  230. TF

    Thank you so much for this recipe! My whole family loved them! I had never made ribs before and wow, your recipe is easy to follow that I am now a rib fan! I’m making them again! My 11 year old daughter really enjoyed making them with me too! I love your teaching style also! Thanks again!

  231. Tina Bandoian

    I love all your recipes and how you teach to make them, I like to cook and I enjoy your recipes and health tips. Thank you so much. Tina

  232. Linda

    Could you use this recipe in the crock pot? If so how long?

    • Sharon Seiber

      I am making them tonight in the crockpot. I curl them around so the meaty section is toward the back, two hours later I am getting ready to flip and again slather bbq sauce. Two more hours and done. Altogether 4 hours in the crockpot.
      Good luck to both of us!!

  233. Anna

    Thank you Jenny. Your recipes are easy and simple to follow with not a lot of ingredients which helps since we have to limit our shopping. I watch on y-tube.
    They have been so helpful during the covid19 crisis. I have made 4 of your recipes in a week. Thank you. I do remember your talk show as well which made me stop and check out your recipes. Take care and best wishes. Thank you. 4/19/20

  234. Chad

    Nailed it! Amazing turnout.


  235. Marci Echeverria

    Wow! These certainly were fall-off-the-bone! For some reason, after 2.5 hours, they were too toasted, even on 300 degrees, and really stuck to the foil. I think next time I’ll spray some Pam on the foil. Other than that, holy cow, these were delicious! Thank you, Jenny!

  236. Betty

    Trying this receipt out it looks so good!!
    If I am making 2 racks of ribs do I need to increase the cooking time over 2 1/2 hours. I am leaving them whole instead of cutting them up.

    • Jenny Can Cook

      The cooking time would be the same as long as the oven has room for the heat to circulate.

  237. Cricket

    Found your website and the Fall Off the Ribs recipe. Was looking for a good recipe and I found it. I even made your recipe for the Dry Rub and the BBQ sauce and loved them both. Now I’m looking forward to trying a bunch of your other recipes. Thanks for posting them. Take care and please be safe

  238. Sandy Midkiff

    I LOVE you Jenny! Stay safe and healthy!

  239. Stephanie Larosiliere

    Hello! Can I use pork spare ribs for this recipe or does it have to be pork baby back ribs? Thank you!

    • Nikki

      I always used pork spare ribs and they always turn out great.

  240. Heather

    Hi Jenny–reaching out from Ottawa, Ontario Canada. I have recently found your website and absolutely love it. I have made your Fall Off the Bone baby back ribs..The rub and the sauce were amazing. I do like my ribs, however, less sweet and am considering decreasing the brown sugar in the sauce to half but do not want the sauce to taste vinegary or mustardy, just a slightly, slightly sweet sauce. I would greatly appreciate your recommendations. Thank you. (We Canadians are so polite)

  241. Darrel

    Made it today, Easter Sunday. Due to possible bad weather approaching, outside grilling wasn’t an option. Used your method with mostly boneless country-style pork ribs. I topped it off w/ sugar-free BBQ sauce. OMG, the results were moist tasty ribs. Yes the smoke flavor is missing but the meal was in no way compromised. “Jenny” can cook!!

    • Podge H

      Maybe add a few drops of liquid smoke to the BBQ sauce. Do a few drops at a time because liquid smoke is pretty potent. Hope this helps.

  242. Christopher Campos

    When you broil the ribs are they on a high or low setting?

    • Jenny Can Cook

      High, but you must watch them diligently so they don’t burn.

      • Kelly

        Hi Jenny,

        I made the pork ribs and followed the recipe to a tee but they ended up with no juices in the pan. They were stuck to the pan and of course some were dry and started to burn.
        I read your reviews and didn’t see this being a problem with anyone else. I used a Teflon 9×13 pan and made sure it was covered tightly with foil.
        What do you think I did wrong?

        Thank you,

  243. Janette Lawrence

    This is such a smart recipe! My ribs came out perfect. Thank you Jenny!

  244. Chick

    I really wanted to make ribs that would fall off the bone. I’m so glad I found your recipe. I followed it, and my ribs were so delicious! Now every time I make ribs I just remember …Jenny can cook!????❤️

  245. Joanie

    Lost recipe for a while but an Angel found and put back on site for me..
    Can’t wait to make!

    Thank you!

  246. Nicole Salazar

    Jenny, thank you so much for your wonderful recipes! I loved making these ribs paired with mashed potatoes! Yummy!

  247. Keith B

    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!!

  248. Michael

    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)……

    • Jenny Can Cook

      Thank you. I’m very familiar with Oshawa – I’m from London.??

      • Miche

        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!

  249. Connie Sekerka

    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.

  250. Debbie

    My kids went crazy over these ribs! I am the master chef in their eyes. Thanks!

  251. karen fletcher

    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!

  252. Jim

    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!! ??

  253. Jeanne

    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!!!

  254. Nancy

    This recipe is so easy and the results are consistently great. I always give Jenny the credit

  255. NN

    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.

  256. Mickey Goosmann

    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

  257. Tia

    Hello I want to make these tomorrow but I have boneless country style ribs do you think these will work?

  258. Rib lover

    Your ribs are better than sex.

  259. #Bountyfarmchick

    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 ????

  260. Bonnie Cooley

    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!

  261. ESR

    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.

  262. Matt Frondorf

    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!

    • RibLover

      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!

      • Jenny Can Cook

        I think you would have to triple the rub recipe because it’s barely enough for one rack.

    • Debbie

      Matt – I usually do this recipe with 2 racks of ribs and 2 tin foil pans. How big were your pans that you were able to do 3 racks in the oven at the same time? I would love to be able to make more at one time but wasn’t sure if I could use 2 shelfs in the oven at the same time and have the air circulate properly to get even cooking results. Thank you.

  263. BTS

    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.

    • Kim Rice

      It says right in the ingredients…pork baby back ribs.

    • Neng

      It’s clear that she mentioned one rack of pork baby back ribs

    • Kathryn

      What research?
      You can’t tell pork from beef?
      No need to try to make Jenny look bad is there?

  264. Mary Susan Higgins

    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.

  265. Shunda R McWain

    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!!!

  266. Corinne

    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!!!

  267. Karen Miller

    I am making 3 racks, anything I need to do besides TRIPLE THE DRY RUB INGREDIENTS?

    • Thomas

      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.

      • HZ

        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.

  268. Emily

    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.

  269. Jeanne

    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.

  270. Diane

    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?

  271. Jim

    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……

  272. April

    Can I use orange instead of lemon

  273. Katzy

    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.

  274. Marybee

    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….

    • Marybee

      3 years later, and it’s still my go to rib recipe.
      I am surprising my family with these tonight.

  275. william

    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?

    • Teresa

      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.

  276. Rachel

    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

    • Nelli

      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

      • Robert Reidy

        Check out Wild fork. They are always priced well and free delivery if you subscribe at no charge.

  277. Nicolas Hoover

    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

  278. Christine

    I just made the BBQ sauce. It is really delicious! Thank you .

  279. Tricia

    Where is the rub recipe

    • Jodie

      If you click on the site name the rub receipe is the second item.

  280. Charlie Torra

    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

  281. Nyisha Lee

    Best ribs ever!!!!!#

  282. Amy

    I only mske my ribs this way! They are sooo delicious! Your rub is fantastic! I cant thank you enough for sharing!

  283. Mlle Doc

    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.

  284. Denise Darneille

    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!!!

  285. Nonna

    Your pecan balls OMG. stuffed cabbage. Both off th charts!!

  286. Nonna

    Absolutely crazy delicious. ? Than you Jenny!!

  287. Jackie

    This ribs are perfect!!! My family loves these so tender and so much flavor.

  288. Southern Cal-Fam.

    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.

  289. Allen S

    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 .

  290. renee

    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

    • Bryan

      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.

    • David

      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…

    • Karen

      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!!!

    • Ruth

      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.

  291. Karen

    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!!!

  292. Judith

    Made these and they turned out great! LOVE it…thank

  293. Katie

    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

  294. Frances

    OMG First of all I love your show Jenny Jones and love this recipe!!!!!!!!

  295. Amanda

    I made these on Sunday and they turned out amazing! Even the picky eaters loved them. None were left over.

  296. Cathy

    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?

  297. Gunny

    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.

  298. Ann

    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:)

    • Jenny Can Cook

      Well that should not happen. Do you happen to know who hacked into my video so they can be reported?

  299. KarenC-S

    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.

  300. Lola

    Cooked this on the 4th and they were delicious.

  301. Kate Dameron

    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!

  302. Naomi stevenson

    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!

  303. Lisa

    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!!

  304. Krissy

    How can I use the same recipe but on the grill? How long would I cook them?

  305. Wendy

    This Recipe is amazing. Been using it for the last 2 years. My kids can’t get enough. Awesome!!! Thank you Love sharing

  306. Jana Schroeder

    I am making pulled pork in my crock pot. How would the rub be on pork shoulder roast?

  307. Kathleen


  308. Matt

    My sauce didn’t thicken, what should I do?

    • Jenny Can Cook

      Cook it longer.

      • Matt

        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?

  309. Lauri

    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.

  310. Jeri

    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.

  311. Joe R

    I made these Ribs! Delicious!!
    I double all the inedients so I
    would not run out.

  312. Katherine

    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!

  313. Todd A

    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.

  314. Donna Garvin

    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?

  315. Beth

    Can’t wait to try! We have guest coming Friday!

  316. Mary Siminiuk

    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 !

  317. Judy

    I made these ribs twice and they were a big hit with my family!
    Thank you so much for posting the recipe.

  318. David

    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!!

  319. June

    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!

    • Rebecca

      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?

  320. Mary P

    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.

  321. Marie Nixon

    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.

  322. CECE F


    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.

  323. CECE F


    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!!!

  324. Nicole

    These are awesome! Thank you for sharing, always a big hit!!!

  325. PJ

    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……….

    • Jenny Can Cook

      I keep my sauce for months in the refrigerator.

  326. Sandra

    These ribs are amazing! These are my go to ribs! My family loves them! Thank you for sharing your recipe!

  327. Jonathan Hernandez

    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!!.

  328. Lucy

    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.

  329. Elizabeth

    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! 🙂

  330. Lori

    Made these Keto friendly with Sukrin Gold! ♥️♥️♥️♥️
    They are perfect every time!!!!!!!!!!
    Jenny CAN COOK!!!!!!!!!

  331. Karina

    The best rib I made !!! The tasty is so good ! I cook it a lot !!!!

  332. Christin Johnson

    Absolutely delicious! I use this recipe my family loves them.

  333. Stephen

    Absolutely the best ribs I’ve ever had.. They truly fall off the bone.. I crave these so much that I’m obsessed!

  334. Kathleen

    Jenny, these are the best ribs! I’ve them many times! Always come out perfect! Thanks for sharing.

  335. Julie

    The best Jenny! Every time they come out to perfection! Thanks so much! Xoxo

  336. Maria

    I just wanted to say thank you for the recipe!!! It turns out perfect Everytime

  337. Ken

    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 *****

  338. Man of the house

    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.

  339. Graebeard

    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.

  340. Pam

    These ribs are in the oven now! Thanks for the recipe

  341. GGO

    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!!!

  342. The Other 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! 🙂

  343. Betsy Villanueva

    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.

    • cggwhatever

      This is the best ribs recipe I have ever had perfect

  344. Alexa

    If I need to make 2 or 3 racks of ribs at once will the cooking time be longer?

    • Jenny Can Cook

      As long as you have good circulation in the oven, they should not need more cooking time.

  345. Eileen

    Is the cooking time the same for pork boneless country ribs?

  346. Sue

    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.

  347. R.Whit

    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?

  348. Ed Vallecorse

    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!

  349. Susan Harrington

    Thank you Jenny ! So very tastey !

  350. Grace

    Can this be made in a crock pot? If yes, for how long?

    • Mousielove

      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.

  351. Tanyo Moi Moi

    Came out Delicious thank you!!

  352. Amy McMillan

    Any idea of calories???

    • Erica

      You can put the ingredients you use to make this or any other recipe into this website and it’ll calculate for you 🙂


    • Sherry

      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.

      • Karen

        Sherry…..right on!
        I was thinking the same thing! Calories? Really?
        This is my go-to recipe now. Yum!!!

      • Kazu

        Absolutely you’re right!
        We simply have to enjoy the precious moment we were given.

      • Terry

        Sherry, will you marry me?

      • Nancy

        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.

        • Jlaw

          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.

    • Daphne

      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!

  353. Natalie

    I have St. Louis style pork ribs. Do I need to change anything in the recipe? Cooking time, etc?

  354. Linda

    Quick question
    On the video it says cook 2 1/2 hours but in the printed recipe it says 3 1/2 hours. HELP! Which is it?

    • Jenny Can Cook

      There are two rib recipes, one for pork and one for beef. The cooking time for pork is 2 1/2 hours and beef 3 1/2.

  355. Jamie

    If I need to make 3 racks of ribs at once will the cooking time be longer?

  356. Carol Ellwood

    Hi Jenny, I picked up your recipe on Pinterest about a month ago and made the dish the same day and it was fabulous, it was so good that I decided it needed a spot on our Thanksgiving table this year. Thank you for sharing this delicious recipe. Best homemade ribs I’ve ever had!!

  357. Cathy

    Delish! I never follow recipes (I always add or take away) I did exactly as written and was very surprised at how good they tasted and yes, fell off the bones. Perfect rib recipe. Thank you

  358. Cody C

    Did these ribs and wow they were so fall off the bone. I put them in the grill and smoked them for a hour them pulled them out. And used the oven times as required. Them put them back on the grill to finish off accordingly. These were so juicy and fall off the bone as advertised. The dry rub gave the meat a great flavor. Can’t wait to cook these bad boys again. Wait maybe tonight.

  359. Charlie

    This recipe is outstanding….i have been making ribs for years…the grill ,smoker and the oven and these ribs are incredible…..I used the rub and the sauce you posted ……wow….fall off the bone goodness can’t say enough

  360. Susie L

    These were awesome, and I did them in the oven due to being too cold to grill. I made the rub and the sauce too. Would be yummy on chicken too.

  361. Suzy

    Thank you for sharing your recipes! I made these ribs and my family is still talking about them a week later! My husband just called me at work to beg me to make them again this weekend, and if I could make several racks because he wants to take them for lunch next week. Life is good. Hugs ~

  362. Lawrence

    Absolutely delish! My wife really really likes my ribs that I make on the grill BUT she LOVED this in oven recipe! She stood at the stove eating them! Lol thank you!

  363. Kylee

    Jenny! These are truly the best ribs! Thank you so much for sharing! Can’t wait to make them again tomorrow ?

  364. Latoyia Martin

    My family and I Love this recipe I usually have to do two slabs for my family of 6 and it’s never leftovers ☺️Thanks

  365. Susan

    These ribs are fantastic. Loved the rub but didn’t like the bottled BBQ sauce I used. Next time I’ll use Jenny’s recipe for BBQ sauce and I know they will be the best ribs that I’ve ever had!

  366. Kerrie

    These are by far the best ribs I’ve ever had! The taste is unreal and they fall off the bone. I stick with this recipe every time I make ribs!

  367. Claudia

    If you are looking for the best ribs, this is it, look no further! The best make-at-home ribs in the oven! ?? Holy guacamole, these are my family’s favorite.

    • Chuck

      Jenny’s recipe is awwesome, amazing for sure. Here’s a couple tricks to make them even more moist: 1. Instead of lemon juice, use lemon flavored Deep Eddy’s vodka! 2. The rub is good, but if you place it in oven at 275 for 2 hrs with some Deep Eddy’s in bottom, then pour off liquid and slather ribs with her sauce of Sweet Baby Ray’s, put back in over for another 2 hrs at 275, seal tightly for all 4 hrs. I guarantee you’ll never miss the rub phase. You will find the ribs MUCH more moist and even more tender. Slower cooking make a huge difference. They taste even better if you sip the Deep Eddy’s as you go and while you wait!

  368. Inna

    Family favorite! My husband absolutely loves it! Tried some other recipe but meat was dry and chewy…. & this is amazing! Meat is Tender & juicy! After I tried this once it became our favorite and I stopped looking for other recipes of BBQ ribs!

  369. Mary

    Used this recipe to make ribs for the first time. The rub and sauce were easy to make. Only change I made to the recipe was instead of grilling or broiling to finish up, I put the ribs (covered with the BBQ sauce) in a covered cast iron braiser pan and cooked them at 190F for about 45 minutes. These ribs were absolutely addictive!!

  370. Gail

    How what is the best way u reheat these ribs

  371. Ski

    My wife Jackie has made these ribs twice since getting the recipe. As her taste tester, I want to tell you that this recipe is out of this world! It is scrumptious, delicious and fall off the bone melt in your mouth FANTASTIC!
    If you haven’t tried this recipe yet, then it is your loss! Once your family eats this, they’ll be asking for it over and over, It is that great!
    Thank you Jenny, wish you were on TV still.

  372. Ruth Gonzales

    Thank you for this amazing receipe, I found this a couple years ago a d have been making ever since….if I change the recipe my family will know it’s different…you are.a great cook, me to lol , more please.

  373. Nikki A

    I have made this recipe over and over with broiling in the oven (summer, winter and fall) and each time, it has come out perfect..my family’s favorite way to eat ribs by far! I can cook ribs after all !!!!

  374. Jenny Can Cook

    I know that SWEET BABY RAY’S BBQ SAUCE is popular but the first ingredient is HIGH FRUCTOSE CORN SYRUP, which many experts believe is harmful to your health. I just though I would bring that to everyone’s attention.

    • Sonia

      Making the ribs right now & i was going to use the sweet baby rays. :-(. This is the best recipe ever.

    • Quarlo Quandry

      Just so you know — ribs are not what you could call “health food.” Sweet Baby Rays has some issues, the char from the grill has some issues, the smoker has some issues — just relax and enjoy. Probably not a good idea to eat these at every meal though. Just sayin’ …

  375. Harley's Dog Dad

    Made these today and it turned out very well.I used your dry rub but I used Sweet Baby Ray’s bbq sauce. I might change it next time even though everyone enjoyed the ribs. I finished this in the oven with the broiler on high and ribs on middle rack. Yes, Jenny CAN cook!

  376. Eric

    What’s your homemade barbecue sauce recipe? Looks delicious and I need that in my mouth

    • Jenny Can Cook

      There’s a link for it right in this recipe.

      • jennifer

        Whats the most time and the least time the rub can be left on before cooking?

  377. Tami

    Tried this for the first time and they came out superb. One never knows if it’s going to be as good as the one on Pinterest and we were pleasantly surprised when they did what everyone said, fell off the bone. Thank you so much. What a fantastic surprise.

  378. Roy

    We love your ribs and I’d like to make 4 or 5 racks for a neighborhood party, do I need to adjust time or temp? Thanks

    • Roy


    • Jenny Can Cook

      I have never made 4 or 5 racks so I’m not sure. I believe some people commented on making more so you can look through the comments. I can only guess that you would not need to increase the time or temp as long as the racks have good circulation while cooking.

      *If anyone has made multiple racks, please jump in and help out. Thanks!

    • Fred

      No you will not have to adjust anything. As Jenny has stated just make sure the meat is getting good circulation.

  379. Patti

    These are really the best ribs ever. Have been making them for almost a couple years now. Never fails!!! Thank you Jenny!!

  380. don

    wow i cooked ribs about 5 times in my life and they never came out great , i used your way and wow best ribs ever mad they did fall off the bone .. i used apple cider vinger instead of the lemon and it worked perfect thank you very much for makeing these easy and very clean to make didnt make a mess of my whole kitchen

  381. singhalong6975

    These were absolutely amazing. I know I am killing it when I hear it was better than my mothers. My mom is an amazing cook so just to hear something was close to hers is a compliment, so to hear it was better has me walking around like I am God today.

  382. Gary Duveman

    Thank you Jenny for this recipe! This is the ONLY way I make ribs nowadays! They are ALWAYS tender and juicy!!

  383. Noe & Connie

    These are the best ribs our family has ever had. Thank you!

  384. Holly Amburn

    What is the purpose of the lemon juice? Haven’t tried recipe yet… just curious…

    • Marty

      The citric acid helps break down long protein strands=more tender meat. You can do an experiment by tossing a piece of meat in a container of citrus juice. After a few days, the meat will turn into mush.

  385. Hank

    Jenny sweet Jenny. My ribs were a mess .Yours are the Best. Thank-you thank-you thank-you. Fall off the bone perfect amount of char. I’ve struggled for years trying to make those perfect ribs. Jenny..you’re the greatest. Love, Hank

  386. Lou

    I’ve used this recipe with the homemade rub for a year or more. Husband said he would never cook them on the grill again after eating mine. Now I’m looking for a recipe to make bbq sauce from the poured off liquid.

  387. Barbara

    Just put mine in the oven. So excited to see how they turnout! This was pretty easy and if all goes well this may be my go-to summer cook out recipe.

  388. Connie

    Making these tomorrow for the 4th. Your husband sounds like Chef John, LOL!

  389. Tom S.

    Very nice Jenny, thank you. Found this online & made it same day for a family reunion. It was a hit. Falls off the bone as described & simple enough to do all in the oven. Used your recipe for the dry rub also, everything available in my cupboard. A keeper!

  390. daMann

    I loved your TV show and now I love watching “Jenny can Cook”. See ya.

  391. Babs

    This was FABFABULOUSO. !!! I love ribs that just melt in your mouth !!! However … My hubby prefers the stick to your ribs type … I told him he could go out to the grill and do his thing !!! (I did the broiler thing!)

  392. Mike chant

    Basket on grill?? Can I just place aluminum foil on the grates. I have a fire magic gas grill..

  393. Gabby

    One word….AMAZING! Thank you so much for the recipe.

  394. fran

    These come out perfect every time! The only rib recipe I use!

  395. Brenda

    Thank you, thank you and thank you! Made this on Sunday for my family and they loved it! (sorry, I don’t eat rib & my 1st attempt at making ribs). Everyone LOVED it and begged me to make this recipe again SOON! So easy to make and only change I made was adding a tiny bit of liquid smoke to the bbq sauce. I can’t wait to check out some of your other recipes!

  396. TANYA

    I make these all the time. Dry rub and bbq sauce. Best ribs I have ever had. Definitely worth the time and effort.

  397. Roberto

    Made this for about 150 people for my son’s wedding, now I am the bar-b-que king in my neighborhood.

  398. Laura

    I came across Jenny’s video on YouTube a few years ago. This is the only way I make ribs now. Even in the summer. They are absolutely delicious. I use a brown sugar, garlic, rosemary, onion powder, smoked salt and apple wood rub mix on them- then finish off with a hickory bbq sauce.

    • Nancy Mac

      Ive been watching Jenny Can Cook on Youtube, ribs are a favorite in TN, TX and more. I like Jenny’s recipe because tgeyre not complicated and use regular grocery store ingredients

  399. Jaime

    This recipe looks great! I’m just wondering if I can leave the ribs together and cook in the oven and finish on the grill without separating them?

    • whole rack

      im trying 2 half racks whole together in oven then finishing them off on some hikory smoke chips in a new smoker. I will keep ya posted on the end result

    • Patrick

      Yes you can. It is actually better to keep them together until you’ve finished them on the grill or oven. They lock in the little moisture/flavor and not dry out.

    • Jenny Can Cook

      I find they are too tender to cut after they are done and too much meat falls off the bones. That’s why I cut them before cooking.

      • Lilia

        Hi Jenny! I was looking for the recipe how to make ribs for a birthday party. Really wanted something great. After reading al the compliments to your recipe, I am definitely going to try to make it!
        I have one question though. Does it make difference how high or low I will place the ribs in oven? I will be making something else in oven for several hours also, so I am trying to figure out if that would work..
        Thank you ahead for a suggestion!

    • Barbara

      They were really simple to separate, took literally two minutes. I would take longer if left whole, but I’m no rib expert…

  400. Lyd

    Just put them in the oven. Can’t wait for the end result. Thanks for the easy recipe and happy Sunday ?

  401. karin

    Hey Jenny

    I make my pork baby back ribs the same way, but never thought to do beef ribs the same. Thanks you. Keep up all these delicious creative ideas ??


  402. Nickol

    Is there a trick to getting the silver skin off I always have a heck of a time then I give up.I enjoy ribs but never make them right.Thanks

    • Dan Kuchenberg

      per the instructions, use a knife to raise the corner of the membrane, then grasp with a piece of paper towel. I do a lot of ribs and this always works for me. Hope this helps.

      • Dave P

        Don’t cut the membrane anywhere. It’s much easier if you can get it off in one piece. Starting at the NARROW END of the ribs, use a knife to lift it away, enough to grip it with a paper towel, then fold it back and pull at a very low angle, like Jenny did in her video. Don’t pull too fast. You’ll get the hang of it after just a couple racks.

    • Richard G

      So many times l tried to remove the silver skin on the so called back side with no luck. Take a sharp knife and slice any way but everywhere. I did this with many baby back ribs for a large family picnic. Never knew l didnt remove the silver skin. Enjoy. Best recipe for ribs l had.

  403. Heather

    These were the best ribs I have ever made…thanks Jenny!

  404. BJ

    We are having friends over today, they are bringing 3 racks of bbribs with them! I am choosing this recipe for making them since I read your reviews and they do sound great! Wish me luck, nah don’t need it

  405. Nadia

    This is my go to recipe for ribs since I found it last year. Best ribs, everyone loves them every time I make them!

  406. Elena

    The best ever ribs I’ve ever tried. Awesome recipe

  407. Lorelei

    These ribs are a hit in our home. My husband found this recipe on youtube and we have added it to our archive of foods we LOVE. My kids absolutely LOVE these tender, flavorful ribs. Thank you Jenny!

  408. Sue

    Best rib recipe! Thanks for sharing!

  409. Louise

    Oh! Am I ever glad I came across this rib recipe on Pinterest. They were the best I ever made and …. with the extremely yummy broth that we remove from the pan at the end, I used to marinate a sirloin steak to make fajitas. Best tasting steak fajitas that ever came out of my kitchen. Thank you.

  410. leslie

    Hello my question is how to cook beef ribs in the oven a fast way that will be juicy and tender

  411. Lisa

    I used your recipe and wow!!!! Best ribs I’ve ever had! First time cooking ribs before and this was very easy to follow. My husband was obsessed with these!

  412. miss j

    a woman of many gifts…Damn these ribs are good????

  413. Barbara

    Can you make these the day before. Refrigerate and put them on the grill or oven the next day?
    Thank you!

    • Monica

      Was wondering the same thing. We have a big camping trip coming up and would love to make these a day before and pop them on the grill when we get there.

  414. Paul

    I have a convection oven do the cook times change

    • Jenny Can Cook

      I have never used convection for these ribs because they slow cook at low heat and convection makes the oven hotter. If convection is your only option, you would need to reduce the temperature by 25 degrees and possibly the cooking time. It’s best if you can follow the recipe as written and if not, I would look at other recipes for convection ribs.

  415. Samspin

    Followed your recipe but used Weber kickin chicken rub. Fabulous! Best ribs ever! Tender falling off the bone delicious ribs! Thank you Jenny!

  416. Chrissy

    Such an easy but delicious recipe! After living in Texas for over 7 years and leaving the state of amazing BBQ, this was a great reminder of how much my family LOVES bbq. I used the rub recipe and baked but used Bone Sucking thick sauce for the broil in oven. SO GOOD and we’ll be doing this again for Family BBQs this summer.

  417. Dani

    What about boneless country style ribs?

  418. samuel

    I just wanted to say I love your cooking recipes and so does the wife the ribs wer the best ever
    thank you

  419. Sandra

    Love this recipe !!❤

  420. Lexi

    The BEST and EASIEST rib recipe I have ever used. I was skeptical because so many recipes claim to fall off the bone. These ribs actually did.

    My father use to make the best ribs, but when he passed away, his trade secret was gone. This will be my go-to recipe..I am done Googling for another.

    Thank you for sharing this, Jenny! And my family thanks you, too. 🙂

  421. Bklyn Babs

    Jenny is true to her word. These really are Fall off the Bone Ribs. They are like eating butter, that’s how tender they are. I made them tonight and we didn’t have any left. Followed the recipe exactly. Perfect recipe all the way around. 5+ STARS. Thank you Jenny and it’s good to “see” you. I was pleasantly surprised to find your site. I thought you looked familiar then realized “it’s Jenny Jones”. I always watched your show. Can’t wait to try your other recipes. I just don’t know which one to try next. Lol. Wishing you a Happy and Health New Year.

  422. Vikki

    Just made the ribs tonight. And they are amazing!!!! Next recipe I’m going to try of yours is the chrusciki. My grandmother used to make these when I was little. She passed away in 1988, so I was so happy to find a recipe for them.

  423. Allan

    Hi Jenny, a Londoner here, made your recipe 4 ribs tonight, I previosly used 2 make them in the crockpot , no more… followed your recipe 2 the T, xcept I used my own dry rub,…have 2 tell you, you weren’t kidding, fall off the bone and absolutely the best!
    Thank you Jenny

  424. Mitch

    Hi Jenny, going to try this recipe tomorrow. I’m wondering if you could suggest a cooking time for “extra meaty” baby back rubs (only kind Vons had). Perhaps add about 30mins? Thanks!

    • Mitch

      added 30mins to cooking time, turned out great! Fell of the bone!

  425. Alan

    I have used this recipe three or four times on the grill. I did not bother cutting the ribs into individual pieces. They still fell off the bone. Great recipe and really simple.

    • Louise

      When cooking on grill what temp and how long? Thank you!

  426. Cassie J

    Hi Jenny,

    The ribs are currently in the oven covered tight! I’m usually the worst at cooking ribs as I always over cook the meat. Do you check before 2.5 hours at 300?? I just don’t want to be disappointed with rubber ribs LOL! I know I’m late to this thread so I hope you can answer soon. I set the timer for 2 hours and have 1 hour 40 min left. Let me know 🙂

  427. Tammy

    Can you use beef ribs instead? Will it cook the same?

  428. Todd

    Without question, the best ribs I’ve ever had. Made them tonight. Used the rub recipe too. Followed directions exactly except I did find needed to mix up a second batch of rub. Still can’t believe how good they were!

  429. Tracey M.

    Oh my goodness these were EXCELLENT!!! Made the rub but used store bought bbq sauce. Finished them in the oven. They tasted like ribs from a spendy restaurant!!!! SO GOOD!!!

  430. Don Rea

    Many thanks for this wonderful rib/ sauce recipe. The only problem is that now my wife wants me to cook them every week-end!

  431. Maggie

    Best ribs ever!!!! You nailed this recipe, thank you!!

    • tristan

      Can you please tell me where I can find the recipe for the sticky sauce for the robs please, thank you!

      • tristan

        ok sorry I found it if I were to ad some honey do you think that would ruin the sauce?

        • Tracey E.

          Honey will just make the sauce sweeter. Just don’t add too much.

  432. Chris

    Love your videos!! Thank you so much for sharing your recipes! I can always count on your recipes! Peace.

  433. Kat

    Oh no! I forgot the lemon 🙁

    • Jenny

      They will still fall off the bone. I forget it sometimes too – it’s just an extra touch in case not everyone’s meat is not good quality.

  434. Renee

    If you double the recipe, how long should it cook?

  435. Cody

    So I have been trying to master the art of Rib cooking.. This this one video did it for me. Took 2 racks of ribs and pulled the membrane off, cut the fat off and followed the spice recipe exactly. (Just had to double the amounts) Cooked exactly how you said, 300 while covered for 2 1/2 hours. CAME OUT PERFECT AND FILLED THE HOUSE WITH A FANTASTIC SMELL. When the ribs had 30 mins left to cook I had started the charcoal grill up. When the 2 1/2 hours were up, I took the ribs out and onto a plate. Poured the juices out and stacked them back into the tin pan. Poured a whole bottle of Stubbs sticky sweet onto them and covered half the pan. Went outside and spread the charcoal to one side of the pit and put a boat of soaked hickory and Apple wood over it, ribs on the side without any charcoal. Let them sit there another 1 1/2 hours and presto, fall off bone, pure meat PERFECT bbq ribs. I live in southern FL and we have a beautiful pool, Im so excited to pull this recipe out next time we have a pool party and bbq. EASILY THE TASTIEST BBQ RIBS ON THIS PLANET. Ty for sharing this.

  436. Cari

    AWESOME!! Made in oven.. My new go to dry rub and BBQ sauce recipes!!

  437. JosephP

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  438. lil

    have you ever used the St Louis ribs using thee same method

    • Rich

      I’ve never used this recipe. But in my smoker St Louis style spare ribs take 2 additional hours.

  439. Amalia

    First time ever making ribs!! Saw your video on YouTube and decided to listen to you. My goodness those ribs were delicious!! My boyfriend loved them so much, that I’m making them again.Thank you Jenny!

  440. Barbara

    Hi Jenny, greetings from London Ontario. I cannot say enough about your ribs and sauce. No other recipe comes close, these are delicious! I’m making them for my daughters birthday, and I was wondering your thoughts on using fresh limes instead of lemon juice?

    Thanks again for all your wonderful recipes, the addition of the playground in Springbank is so enjoyed by all the children here. 🙂

    • Ashli

      Any news on using the limes? I only have limes and don’t want to wake my babies to go get a lemon.

      • Pam

        I haven`t tried limes, but last time I forgot the lemon juice completely and they turned out fine

      • Smashondatrak

        I used lime juice the first time i tried came out delicious

    • Jenny

      Hi Barbara. Lime may be a little strong but I also have forgotten to do the lemon juice rub and the ribs turned out great. It’s just an extra step in case some people don’t use the best quality meat. And thanks for acknowledging the playground. It’s where my sister and I used to play growing up but there was only a teeter-totter and a swing there. It was a wonderful thing being there the day it opened, and my sister was there too.

  441. Francine

    Hi Jenny! When I discovered your “fall of the bone ribs” recipe on You Tube and on your website, this is the only way I make my baby back ribs since 2015. They are a hit at football parties, potlucks, or just at home. Everyone loves your recipe!!! Thank you ?

  442. Gail

    Just wanna say omg they were so good and best so easy thank you thank you!

  443. Lee Cordochorea

    Just thought you should know: your “all-off-the-bone-ribs” recipe (w/ slight modification to the rub) has been my “go-to” ribs recipe for a few months now.

    Thank you very muck for publishing this!

  444. Mfj

    Tried this recipe couple of times. Love it! Thank you

  445. Jimmy

    When I came across Utube, I saw a recipe that I liked and a familiar face I recognized…sounds and looks like Jenny Jones….Wow! Good to see you…I tried the recipe and it is great!!!!.try it…

  446. Tammy

    Made this recipe, it’s excellent. Alll eight of us loved them. Thanks for sharing.

  447. Bob Fisher

    Love dem ribs!
    Hi from an old friend .

    • Jenny

      Hi back to you, Bob. I have many fond memories of Pasadena. I hope you’re doing well. 🙂

  448. Mari

    Seriously, best ribs I have ever ate! So delicious! I had my neighbors even commenting!

  449. Chez Z

    I have made this rib, rub and sauce recipe twice. It is now my go to for either ribs or chicken. Like everyone else, I made some changes. I cut my ribs 2 ribs per section instead of one (it holds together a little better I feel. I do prefer to finish the ribs or chicken on a charcoal grill, as you can imagine, you get a nice char and wood flavor in the meat. However, the first time I made these I did use the broiler as it was raining and the recipe still came out great.
    The rub is as good as any I’ve tried and as you can imagine, the quality of the ingredients will determine the quality of the rub flavor.
    The sauce is excellent in my opinion. I try to mince the onions and garlic as fine as possible though after 25 minutes of cooking the onion and garlic have almost melted away (you can always strain it if you want a super smooth sauce). I also add coarse ground pepper as I like to see the black specs in the sauce and on the finish of the meat cook. As for which mustard to use, the two times I made this sauce, the first time I used a popular bold grainy mustard and the second time I used a name brand regular yellow mustard. After both cooks I couldn’t tell any real difference as the sauce has so much going on, but in a good way. As I said this is now my go to BBQ sauce and just like with the rub, the ingredient quality will determine the quality of the BBQ sauce.
    As for the debate of “Fall of the bone” of “Tug” it’s just a matter of taste and how you feel that day. If you prefer “Tug” just don’t cook them in the oven as long. Kind of a no brainer. As for BBQ cook-offs, who’s to say those judges are “right”, is there some special school the judges went to like sommelier training or something? The only “right” is your personal taste.
    Now go enjoy some BBQ!

  450. Midge

    NOT sure if I left this comment or not. My whole family is very picky about sauce and ribs…particularly sauce. I asked my granddaughter to taste the sauce before anyone else was at the table…response, “Who needs ribs?!” Pickiest kid in the world. While that was not my thought, cuz I put it altogether, who needs any other recipe.
    I read a review about flavor, goodness, and love of cooking. Couldn’t agree more.
    Share your no knead bread recipe and you website as often as I can. Have nothing but rave reviews. Hope they let you know!!!

    • Jenny

      Thank you for the lovely note.
      ~ from me, Jenny.

      • Robert Lynch

        Can you use the juices from the ribs to make barbecue sauce

      • Robert L

        Can you use the juices from the ribs to make barbecue sauce

  451. Julie

    These were really good! They were definitely fall off the bone good! Totally recommend!!!

  452. Melinda Peake

    My husband absolutely loved these ribs!!! No matter where he eats ribs from, he always states that they don’t compare to these!

  453. Larissa Andrews

    Ribs are my favorite so finding a recipe to make at home was clutch! This is by far the best rib recipe, so easy to make and tastes amazing every time! I’ve made this recipe 4 times and I’ve been impressed each time. Highly recommend this!

    Larissa Andrews
    Visalia CA

  454. Naomi Stevenson

    Made these 2x for my family and your recipe is spot on every time. Tender, ribs were falling apart when we turned over. They are delicious and I thank you again. I used your rub recipe and that was delicious as well. These are a new staple in my family. They are done so we are eating them now. Yummy.
    Love and support
    NaomI Stevenson
    Highland, Ca

  455. Paul M

    Old guy. Been cooking baby backs in the oven at low temperature since the mid 90’s but until I ran across your recipe never thought to broil in order to create a little bark. Thank you so much. Used your dry rub and sauce and they are now staples in my kitchen. Thx Jenny

  456. Caroline

    The BEST ribs ever! Have made them twice now and my family loves them

  457. charper1

    Although very tender, the top quality que should NOT “fall-off-the-bone”.  Properly cooked ribs will not fall off the bone and you should cook them whole! The only ribs that fall off the bone are ribs that have some sort of boiled or steamed effect; that process robs them of flavor because water is a solvent. Extra rub and sauce is used to hide this. Great que won’t need sauces. Properly cooked ribs will pull cleanly off the bone with your teeth, but they will still have some resilience and chew, like a properly cooked steak.

    • Mike

      You are an idiot. This recipe works great and the ribs are delicious. I have used this method many times with a lot of compliments.

      • Momin8tor

        Charper is totally correct. Calling him names does not make you right. This is an “at home” recipe for amateurs. Although quite tasty, it is not the correct way to make ribs. I suggest you go to a BBQ contest, and see how it is really made.

        • Cathy

          In the “perfect” world, people who compete at BBQ contests would use a “BBQ” . This video is for people who like ribs a certain way, in the oven because maybe they don’t have a BBQ…..

    • Ray

      why even post the title is fall of the bone ribs if you don’t like them that way don’t make them that way

      • Hungry

        because fall off the bone ribs fall off when you pull them off with your teeth. boiled steamed crap peels off the bone with the slight tug of the bones. It’s fine, you’re arguing between tasty meat and just cooked meat. I like mine tasty

    • Not 1 Chef

      Charper1 there are many recipes for many dishes bc there are many cooks, chefs and homemakers. Tastes are different too. You may like a certain style of cooking or flavoring but others may not. It’s abt “personal taste” and no two ppl have the same. For every person that may like your cooking, there’s at least 1 or 2 that won’t. You should maybe learn to keep negative comments abt someone’s cooking to yourself. You never know what karma will come back to YOU for it. Also, funny how men think they’re better at cooking than women when more than 90% of men learned how to cook from there moms. Don’t let your head get so big that you forget it fit through the birth canal of a woman! Remember who taught you what you know before you get all high and mighty. Even the teachers who taught you were more than likely taught by their moms too.

  458. Carmen moore

    Hi I’m 80yr. Old am single ,tried them today and their autumn.

  459. Candace Barron

    I tried this recipe using pork spare ribs. I used Jenny’s dry rub mix and BBQ sauce recipe. I really liked the dry rub it had lots of flavor, but not specific to one spice. I guess I’d say it kept you tasting different points everytime in a good way. The BBQ sauce had a mild cherry taste to it in my opinion, so I used a different homemade simple BBQ sauce to glaze it on the grill. It turned out really well! I used the cherry BBQ sauce next to my other simple BBQ sauce as a dip and both worked fabulously.Definetly a fall of the bone recipe! **** 4/5 stars it was good, but I think I might try other recipes in the future. Thanks Jenny! 🙂

  460. Betty

    I made these ribs for the first time in oven . They were so good and definitely fall of the bone. My son in law and grandson loved them so much, they asked me to make them again a week later. Great recipe!

  461. Jessica

    These were absolutely fantastic ! I am not a cook by any means but they were simply and so yummy. Thank you for the recipe. Delish!

  462. Jason

    You people are gonna have to pardon my french and I will try to self-censor here….

    But this recipe is *friggin* amazing! Worked equally as well with both beef and pork ribs. Never got beef ribs to fall off the bone without drying out before.

    Only small change I made was to smoke the ribs in a small smoker for about an hour at 200F after baking to give them a little extra kick of flavour.

    Jenny you are my hero.

  463. Meredith

    I made these a couple of days ago and they were a smashing success! I also used your recipes for the dry rub and BBQ sauce. Both were delicious! I’m so glad I found your site. Can’t wait to try more recipes! Thanks Jenny!

  464. Richard

    I baked four rakes of baby back ribs last night in oven for party today. Im cooking ahead to make it easier for me cause l have another four rack of ribs to cook this morning. What lm getting at is cant fit all the pans in oven at same time.The ones l cooked last night got over cooked by twenty minites. Hope after l coat them with BBQ sauce and broil them they are not to dry. I will let you know.

    • John

      I’ve made these many times yummo and leftovers were delicious and not dry

  465. Richard

    After cooking the best ribs ever l now have friends coming over sunday to have ribs. Made these ribs for my sons graduation and the friends that came late never got to have any ribs. So here l am again making ribs. I want to cook glaze with BBQ sause and put aside for an hour before the guest come. What is the best way to do this.Making 4 racks of baby back ribs.thanks/all this because all the come late guest heard was- did you try the ribs,there great-oh sorry,there all gone.

  466. Maritta

    I love to cook, but had never made ribs before. Made them the other day and they were absolutely HEAVENLY! Ribs don’t get any better than this. I made the rub myself, but used store-bought beer chipotle bbq sauce. Absolutely delicious!

  467. Jermaine

    all i can say is WOWW!!!!! I did these ribs for the fourth of July. I didnt feel like dealing with the heat from my grill. These ribs were just about the best ive ever tasted seriously. My family devoured them. I followed your recipe as written and used your dry rub. I cant express how much we enjoyed them. Im doing another slab this week! Thank you so much Jenny!

  468. Maika

    OMG- tried this recipe tonight and it was UH-Mazing!!!
    My husband and I have never made ribs before and true story… I was planning dinner for tonight and I was really craving ribs so I offered to go grab them and he responded with – buy “precooked” ribs. Ummm NO. I decided to search and see what I could find and I came across this recipe. YES he doubted me when I got home with uncooked ribs!!! Long story short once we sat down to eat which was literally about 45min ago there was zero conversation, only noises!
    The ribs wet a hit with my husband and my daughters who are 12 and 8!
    Thanks so much for sharing your delicious ideas! Happy 4th..

  469. RC

    Made these today. OMG! I finally found a recipe for making great BBQ ribs. This will be my go to recipe for ribs from now on. Thanks for posting this. My whole family couldn’t get enough of them.

  470. Tylee

    I have no lemon ?what does it do ??? Can I use lemon juice from a bottle ???
    Will it make the taste sour ????? In Wheelchair no one to go get a lemon,…… it’s awful not to have help sometimes……can only pray GOD will send an angel

    • Jenny

      You can skip the lemon. The ribs will still turn out.

    • Mandy

      I’ve used this recipe many times and I love it. I use lemon juice from a bottle and it turns out just fine. Delicious either way you do it, I think!

  471. Angela

    If you are cooking 2 racks of ribs, do you increase the time?

  472. Ian

    Dear Jenny,

    I just made this last Saturday for the Canada 150 celebration in my household and my family was amazed at how tasty and tender this turned out to be. This recipe, along with your dry rub and meatloaf recipes are winners and are becoming staples in my house for weekend dinners.

    Thank you for sharing your healthy, tasty recipes.


  473. Janet

    We made these yesterday – YUM!!! We made both pork & beef ribs (cooked in separate pans) and the beef ribs cooked perfectly, just like the pork. Jenny, your BBQ rub is the same one I’ve been using for years, I’ve even given it as Christmas presents, so I had some on hand. My husband made his own BBQ sauce. Thanks to an unexpected power outage the ribs sat with the rub on them for about 2 hours before they went in the oven but I think that actually made them even tastier.

  474. 911nan

    Jenny! This recipe is delicious! And that includes your rub and sauce! So thank you! If I may be so bold as to say that you should get into the habit of opening your oven door FULLY when taking things out of the oven or putting things in. My mother-in-law fell into the same habit as you have in this video and after years of doing it, the spring action on the oven door one day acted up and slammed onto her arm 🙁 Not good hon so please be careful.


  475. Deby

    I can cook too but for some reason, I hadn’t attempted Ribs. This recipe is perfection! I doubled the Rub Recipe and used lots of lemon juice. The BBQ sauce is delicious. Thank you!!

  476. Richard

    Just left a comment and forgot to state that l cooked these in the early morning so l could have a jump on having some things ready and making the oven available for the beans ,sausage and peppers and the other things the guest will bring. What lm saying l cooked them as Jenny said,poured off all the juice/liquid and found a way to fit the trays in frig with all the other stuff.Took them out of frig an hour before l broiled them. When you broil them you want to watch them cause you want to broil to the point the ribs start to bubbletake them out and let sit for around 20minites. Used 2 forks to pile on searving dish.The guest attacted them like ants at a picnic. Ha ha, enjoy

  477. Richard

    Made these ribs for my sons graduation party/and departs for the navy August 22 for he is already sworn in for. Made 4 racks of baby back ribs for a small crowd 40. Made in the oven and was brought outside to the tent party. The dry rub Jenny supplied on line was great but used sweet baby rays bqs.Everybody said they were great. Never even got to try one. Tried to get the film of skin off the back of ribs,/not. Scored with knife,perfect. Will make again because there still asking how l did them.thanks

  478. Kaneadsha

    Hi Jenny,
    This is my very first time cooking ribs I have opted for the oven method and they turned out great thank you. I did use a store bought rub but it had every ingredient that you used.

  479. Maria

    My husband said it’s the best thing I’ve ever cooked for the last three years we’ve been living together. Thank you!!

  480. Richard

    Does cooking ribs then refrigerate then bring to room temperature then baste with bqs then broil on each side 5 minites truely bring these ribs to a temperature to eat not still cool? Are the ribs still fall off the bone excellent like everyone says?

  481. Lynnette Morosky

    Hello Jenny

    I am going to try your recipe tomorrow and being a real foodie I am curious what the lemon actually does for the meat? Can’t wait to try this!!

  482. Grandma Maga

    I made these today so yummy! I live alone so I probably have meat for the week!

    • Gigi

      HI, Grandma Maga, I’m old enough at 80 to be a granma or great granma, but am not. I have these ribs in the oven as I write – they smell sooooo good, can’t wait!

  483. Christy

    These are the best ribs I have ever made. I appreciate your video as well as the easy instructions and the additional recipes for the rub and sauce as I like to make these fresh. This was also the best bbq sauce I’ve ever made as well. Thank you!

  484. Deb

    These are the best ribs ever. The only change I made was to leave out the oregano from the rub. Love it, but not on ribs. My hubby went nuts for these and I have 2 racks in the oven right now. Yum! Thanks Jenny!

  485. Keri

    These are in my oven right now! Cannot wait until they are finished! I left the rack whole so hope that’s ok! I’ll probably have to increase the cooking time a little.

    • Jenny

      You don’t need to increase the cooking time when the rack is whole. They will just be hard to cut without falling apart.

  486. Sarah T

    Best. Ribs. Ever. We used your rub and it was delish!

  487. Peter J Mallaghan

    I am making the ribs for Father’s Day. Can I put the rub on it and let him sit overnight?

    • Jenny

      Sorry I’m late but I hope you found an answer online. I have never left them overnight so did yours turn out?

    • Janet

      I often put a rub on meats and let them sit for anywhere from 2 – 24 hours with no problems. When we made these ribs yesterday I had to let them sit with the rub on for about 2 hours because our power went out just as I was starting to get them ready for the oven! They were amazing!

  488. Chuck G.

    Great recipe in the oven or on the grill. Even better when reheated in the oven. I varied the rub and the sauce a bit.


  489. Colleen

    I love ALL of your recipes Jenny! AND NEVER EVER feel pressured to answer every single email post, reply or comment from people. If they are offended from not getting responses then that’s their issue – not yours! You have a beautiful Blog and Website and amazing cooking channel! keep being you! XXOO

  490. Jacquelyn

    THANK YOU FOR SHARING!! We love these ribs!

  491. Kathy B.

    if regular pork ribs are used instead of baby back, do I increase cooking time and by how much time, Thank you.

  492. Melissa

    Can I bake the ribs…the night before. Keep in fridge over night. Then toss on grill the next day to reheat/eat?

    • SCV

      Yes I have done that and it works quite well. I get them out of the refrigerator and set them on the counter and let them get room temperature before putting them on the grill.

    • Jenny

      You can also do just the oven cooking in advance and refrigerate overnight. The next day, bring to room temperature, add the sauce and finish them on the grill or under the broiler.

  493. Jodi Rogers

    WOW! …just WOW! Made with your rub and bbq sauce recipes and they are keepers! I will be bookmarking your site! Thanks for sharing!

  494. Cindi

    Wow-we made these ribs on Memorial day. (3 racks) First time I ever made ribs. Grilled them after baking. Yum! They came out very tender and had a great flavor. Family loved them. AND they were so easy to make. I don’t know why I never made them before. They were not as juicy as I had hope but were tender and fell off the bone. Any tip on how to make them a little juicier?
    Again – we loved the easiness and taste of this recipe. I’m glad I found you on You Tube! Thank you so much.

    • Ben

      You can probably skip the finishing under the broiler if you want juicier ribs. You will lose that carmelized texture of the sauce though. You could also try keeping the silver skin on to retain more moisture. Lastly you could try a brine with some liquid smoke and umami bombs, which would be more of an overnight thing. Depends on how much time you want to invest and how much you care about the external texture, which is where these shine. However if you want to keep the carmelization of the sauce you could finish with a torch so that it doesn’t raise the internal temp. Also be sure to let these rest 30 minutes or more to ensure the juices return.

      • david

        Could you fry them on the frying pan for a few minutes instead of broiling?

        • Jenny

          You would not get the same result by frying in a pan.

  495. Anna Murphy

    We made these ribs on Memorial day weekend. They were the best ribs I’ve had to date. Tender, tasty and easy.
    I will make them again.

  496. karen

    saw your video for fall off the bone oven ribs—tried for memorial day—omg !!! they were so so so good—fall off the bone tender and juicy—definitely a winner in this house—I have watched other video’s and I have found my new go to recipe site !!!!—this rib recipe is goof proof !!! justa pile of bones left !!

  497. Bg of Md

    Awesome ribs. Used your rub and cooked ribs for 5 hours @ 225. My best tasting ribs to date.

  498. Reggie

    I am making these right now as I type I can’t wait for them to be done. I will post a comment on how well they came out.

    • Reggie

      Fall off the bone amazing. Best ribs I’ve ever made. I used your rub and it’s great.

  499. Anamaria

    Tonight will be the 3rd time I make these ribs!! What makes them so awesome is using your dry rub mix! My family loves it so much I have to make 2 batches to make sure everything is nicely coated for the sauce!

    Thank you!

  500. Dennis

    My family and I say these are the best ribs ever ! Made them last week and will make them again on Memorial Day !!!
    Thanks Jenny

  501. Maggie R

    Can’t wait to try this Thank you Keep them coming

  502. Donna

    Hey there Jenny so glad to see you!! Glad you’re doing well. Love this recipe. I have a more complicated rib recipe but I needed something easier and this fills the bill.

    When I saw the video, I thought – Hey that looks like talk show Jenny!! LOL! I couldn’t remember your last name, so I had to go to About Me. 🙂

    Keep up the good work!! You deserve the best!!

  503. MB in Indiana

    This recipe made the absolute best, most tender and delicious ribs I’ve ever had! The prep of the raw meat is a bit of a pain, but now that I’ve done it and reaped the reward of such wonderful ribs, I’m willing to tackle it again. I was a bit skeptical of the cutting the ribs apart, but it made it so much easier to cook and serve and eat them. I would not want to make ribs any other way. My husband raved about them!

  504. william

    Do you have to use lemon juice before you put dry rub on. Or could i just put dry rub on

    • Jenny

      People sometimes forget the lemon juice and the ribs still come out great. You can also sprinkle a little cider vinegar on them instead of the lemon but for the length of time they cook, you can skip this step.

    • Johnny

      the lemon juice is great, to help the rub stick to the meat.

  505. Lynne Wiebe

    I used to buy the pre-made ribs that you just warm up…After watching your video I was inspired to try and make them from scratch! They are the best ribs ever and very easy to make! Great video…Thanks for posting this recipe. Amazing rib recipe! Thanks Jenny!

  506. Nicole

    What temperature should the grill be at to finish the ribs off?

    • Jenny

      Most ovens do not have a temperature for broil. Broiling turns on the heat from the ceiling of the oven only. All ovens are different so that’s why you must keep an eye on the ribs during the broil so they don’t burn. (my oven has a high and medium broil and I use high)

      • Leah

        The question was in reference to finishing them on the grill, not oven.

        • Jenny

          Sorry about that. I have finished them on the grill direct over low to medium heat, uncovered & never walking away.

        • Cindi

          The recipe mentioned low temp on the grill and we watched them. They came out great in just 10 minutes.

  507. Johnny

    I made these this past weekend, Delicious! I had spare ribs, thawed in the fridge for about 24 hours. I trimmed the fat on the top and shaped it up, leaving the yummy stuff. After making the rub, I sliced the pork and shortly started coating. Fortunately i ran out of sweet baby rays bbq sauce, and put grape jelly on to finish it. DELICIOUS!!!

  508. Sharon

    I’m not a cooker so when I made these ribs and my family enjoyed them I was so excited. Thank you for the step by step directions.

  509. Lynda

    I made these ribs last weekend and they were the best I have ever eaten! My son ate all but the few that I got and asked me to make them again this weekend. Thanks for the recipe, Jenny!

  510. Nicole

    I just made your fall-off-the-bone ribs, and I agree with Rebecca: “Best ribs ever” Thank you Jenny for your recipes 🙂

  511. Rebecca

    Best ribs ever!!!
    My family loved it dry- just baked with dry rub@ 300 for 2 hrs. I did make BBQ sauce with Jenny’s recipe, will use it next time.

    Thank you Jenny.

    Best RIBS ever. patent the recipe under your name.

  512. Sherry

    Instead of the grill , can I finish these in the oven and still get as tender ? ?

    • Jenny

      The answer is very clear if you read the recipe or watch the video, which was done without a grill.

  513. Ron

    Do you have a recipe for BBQ sauce

    • Jenny

      Yes. There is a link in this recipe and you can find it in Main Dish and Misc. categories. You can always use the recipe search box too.

  514. Learning2cook

    I made this recipe and it turned out perfect. Love this recipe. If I wanted to use beef ribs for someone who doesn’t eat pork, how much would the recipe or cooking instructions differ?

    • Jenny

      Beef ribs usually take longer. Please look through the comments.

  515. Sonia

    Does anyone marinate the ribs prior to cooking?

    • Melissa

      my husband boils the meat first then deveins the meat. A generous rub of spices is next and lemon juice…sits in fridge to marinate…..i make my.own paleo sauce found on whole30 recipes.

  516. Stefanie M.

    These ribs were soooo good! I followed the recipe as published, and they were super easy. Got “thumbs up” from my son and my husband. I will make these again! Thanks for sharing!!!!

  517. Amanda

    I have tried soooooo many rib recipes looking for “fall off the bone”!! Tried your recipe yesterday and IT WAS A HIT!!! We used the grilling method at the end and they came out FANTASTIC!!!! The hunt is OVER!! This will be my rib recipe from now on!! Thank you!!

  518. Dorna griffin

    Jenny I never use foil it contributes to alzheimers

  519. Shirley Smith

    Love it!!! I used your recipe, my husband loved it. He don’t have much teeth left …lol…so his not very much meat eater. But, after your recipe…oh men.
    Turned out exactly the way on your video fall off the bone…hmmm..so yummy.
    and its very easy to make it. This is gonna be my recipe forever.
    Thank you very much Jenny.
    Love Mike and Shirley

  520. Yvonne

    The best ribs ever!!! and your BBQ sauce amazing!!!

    Love your recipes & videos. The recipes always turn out.

    Thanks Jenny!!!

  521. Kimberly

    QUESTION! COOKING THESE TONIGH. I bought some pork spareribs. It’s about 16 inches long and 2 pounds in weight they look much smaller than the ones you cook in the video… I rely on women like you because cooking does not come natural to me. I want to surprise my husband with fall off the bone ribs. TONIGHT! I’m wondering if because they are not as thick as your ribs should I lessen the amount of cook time? Also do I need to wait till they are room temperature before I put them in the oven? they are straight from the refrigerator. Thank you so much for your videos!

    • Jenny

      Sorry I did not get to this in time to help. I hope they turned out.

  522. Kimberly

    I bought some pork spareribs. It’s about 16 inches long and 2 pounds in weight they look much smaller than the ones you cook in the video… I rely on women like you because cooking does not come natural to me. I want to surprise my husband with fall off the bone ribs. TONIGHT! I’m wondering if because they are not as thick as your ribs should I lessen the amount of cook time? Also do I need to wait till they are room temperature before I put them in the oven? they are straight from the refrigerator. Thank you so much for your videos!

  523. Amanda

    Making this tonite !!! Just put them in the oven ! Thank you for the recipe

  524. Baker Chick

    Jenny?This has become our family favorite. I never really knew what to do with pork and ribs etc., now I do. Your rub spices create the most flavorable delicious meat and tender! I actually used country style pork ribs last time and same thing, dynamite. I cheated and used KC Masterpiece too for the BBQ sauce, still incredible. Thankyou so much for sharing your amazing recipes. I do your 3 hour bread recipe all the time now too, so much quicker than the 18 hour one. You’re a genius I ? you. ???

  525. Ashley P.

    Thank you so much for the recipe!! I made these for my husband and kids and they love it. Full of flavor and taste! I used your dry rub and barbecue sauce recipes as well and will definitely be making these for my next pot luck party!!

  526. Shantea

    Jennyyyy this recipe is amazinggggg!!! My husband loves when i make these ribs!! Its like 0ff the grill.

  527. Mike

    Thanks Jen,I am trying them tonight hope all goes well,I cook steak’s all the time but afraid off cooking pork,your site did well

  528. Canuck Cook

    Yum! Amazing recipe sure to become a favourite. Thank you! So pleased to have come across your site Jenny Jones!

  529. Mark

    Hi Jenny,
    Looks like a great recipe. I’ll have to try your rub and bbq sauce. If you would like to cut your cook time down to about 40 minutes total and start eating those fantastic ribs sooner try cooking them in a pressure cooker and finish under the broiler like you already do. Same fall off the bone result, amazing taste and done so fast you might want to make a second batch.?

    • Isabella Villa

      What temp for the pressure cooker and how long?

  530. karina

    My family loves it !!! its a good recipe !!
    I made it all the time!!!

  531. Leanna

    I bought country style pork ribs, do you think I could use this same recipe?

  532. Cindy

    Hi Jenny I have a question I’m going to make your ribs this weekend if you use a convection oven What temperature would you cook Batman and for how long thanks Cindy

    • Srleen

      and the temps and times for Robin too.

    • Jenny

      I would not use a convection oven for slow cooking, assuming you have a choice.

    • Macmom

      Batman? Is that a new cut? LOL

  533. Jenn W

    These are a family favorite now & I’ve made them time & time again!! I’m no chef, so I surprise my self when they come out perfect every attempt! I love to make this simple dish, and everybody always LOVES to eat them!!!

    Thanks Jenny!!!!

  534. Beth V.

    We made these tonight and used your rub recipe as well. My husband said they were restaurant quality and we all agreed. Fall of the bone. Delicious.

  535. Melissa

    You forgot the part about LIQUID in the pan? There was no liquid- the ribs burned black and dried right up. Was I supposed to put the LIQUID in there myself or was it supposed to come from the ribs? Because there definitely wasn’t any to be found in that pan when I took it out of the oven. Waste of good Whole Foods ribs. Seriously never again. Lol ugh

    • Jenny

      It sounds like maybe you didn’t cover the pan, or your oven was too hot. Otherwise, the ribs should never dry out. I’m sorry it didn’t work.

      • Andrew

        Before the Super Bowl I was running around and asked my fiancé to throw Jenny’s ribs in the oven and she took the top off! There was no liquid and they dried out. I’m sure this is your problem. Otherwise fantastic recipe!!!

      • bobby redondo

        I was looking to see if this recipe said to cover the pan.. did it? that is always a question that needs to be addressed. don’t you think?

        • TheFoodGuy

          Yes, STEP 5 says cover the pan TIGHTLY with foil.
          I also made this mistake once (out of about 7 times making them). And they were dry that one time i forgot to cover.
          Otherwise they are moist with liquid, BUT even though i seal tightly, i dont render quite as much as the video shows. Still delish, my goto ribs. Making again today actually. Dont forget to cover tightly!!

        • shelley

          if you read the instructions. It clearly says cover pan tightly

    • Beth V.

      We had. A ton of liquid. Give it another try.

    • Tracie

      It depends on what kind of pan you use as well. The disposable aluminum pan works best. I didn’t have it once and used a square baking pan.. That batch came out as you described. The is definitely family’s favorite recipe.

    • Yolanda

      Same thing happened to me, burned and dr! I did tightly cover the ribs with foil. Not sure what went wrong…

  536. Jeff

    Jenny im making 7 racks how long do i cook them for

    • Anthony

      If my math is correct…one rack of ribs took 2.5 hours to cook, so, seven racks of ribs would need to be cooked for 17.5 hours.
      7 multiplied by 2.5 equals 17.5 hours.

      • Patricia

        OMG, NO! She wants them to be in one layer, so you would need a couple of large pans, but cook for the same amount of time!! Just shift the pans halfway between

  537. Dee Lor

    I have made these time and time again as my family requests this recipe. My husband wants me to make these for his 40th birthday instead of going out to a nice restaurant!

  538. Tanya

    these are the tastiest, best received ribs you can make – and they are easy too. Great recipe. Thank you!!

  539. Wil Robertson

    Jenny, I have watched you for years and those fall off the bone ribs, what can I say, you have a winner with those oven cooked ribs

    Wil, in Matteson, Illinois

  540. Yessi

    Can this be done with beef? Does the cooking temperature and time change?

    • Jenny

      Please look through the comments. I believe the cooking time needs to be increased.

    • Jason

      I tried it with huge beef ribs and it worked phenomenally. Never been able to get beef ribs so tender. Just falls off the bone clean.

  541. Tracy

    Fabulous recipe use it every time!

  542. Tass

    I’m going to be trying this recipie this weekend. Could I add liquid smoke? If yes, at what point would I add it?

  543. lyle sumners

    thanks jenny i made those ribs and they fell right off the bone and the tastest ribs ive ever had and so easy to make il be trying more of your recipes thanks again bye for now .

  544. Hazel

    Jenny, I bought bone-in country style ribs. I’m wondering if they would turn out the same with the same cooking time? Or should I cook them differently than baby back ribs. I’m cooking them for my mother tomorrow. Any suggestions?

  545. joe mazzei

    i bought back ribs, not baby back. any difference for cooking?

  546. Vish Durai

    Jenny, I came across your video when looking for ribs recipes and it left my mouth watering. I’m not much of a cook but I followed your instructions step by step and made the most delicious ribs I have ever tasted.

    I used a little more chili and added a bit habanero which made it HOT .. just the way I love it.

    Thank you!!

  547. Beverly

    Cam out great. Family love them. Thank you.

  548. Maxine in AZ

    Wonderful recipe! Made these for my son-in-law’s birthday dinner, and they were a BIG hit. Made them using the oven broil method, and they came out just as promised. We will be making these aqain. and again. Thank you – you made me look good.

    P.S. – this may be the first time I made ribs without wishing afterward that I wished I had done something differently.

  549. Ldybata

    Yummy yummy yummy! The best recipe for ribs ever. Also the detailed information on actually preparing them is spectacular! Jenny can cook!
    Thank you for that receipe!!!

  550. Annette

    Wow! These ribs were so easy to make and the final resul was amazing.
    The flavor and tenderness of the meat was incredible. My husband is still bragging about my cooking skills. Thank you for the great recipe.

  551. sandra C

    i would like to know if i can do this recipe but using a crock pot.thank yu

  552. Alyssa

    What do I put the oven on??

  553. joycelyn

    oh my goodness I just made these ribs they are so tender and the meat falls right off the bone and the seasoning was perfect

  554. Cindy

    I made these ribs for Thanksgiving since I was tired of always making the same things every year. Everybody loved them! They were so tender and delicious!

  555. Marilyn

    I made these ribs tonight and they were exactly how you had described. I made your rub and my own homemade bbq sauce recipe..with rum..btw. They were delicious. Thankyou for your great recipes.

  556. Darlene

    I am thinking about making these for Christmas dinner. But I have to cook for about 25 people. Not sure how many pounds of ribs I will need, but obviously a lot! Wanted to use a big roaster oven. Should I do these in the regular oven or do you think I could make them in the roaster oven. Any suggestions?

  557. Diane

    Amazing! Made these ribs three times and they are always perfect! Every recipe you post is SO delicious! Thank you, thank you thank you! Hope you have a very Happy Thanksgiving!

  558. Tom

    Tried these ribs today. Rub and sauce by Jenny as well: they are great; however my ribs with rub in first cooking stage burned. Still able to eat them but not what I expected. I used a metal baking pan rather than aluminum pan. Could that be the reason for burning. Should I try a lower temp next time. Tom

  559. Jae Young Jin

    Made these ribs for the superbowl once for some friends and it was everyone’s favorite dish. Made them again for another party and it was again the everyone’s favorite dish. I’m going to make them again this weekend for a party and the people who have had it before are super excited.

  560. Danny

    I’m trying this now with a variation. I’m using a Dutch oven and tossed in several garlic gloves and two onions halved. Smelling good!

  561. Samantha Williams

    Can these be grilled instead…. I need info ASAP

    • Jenny

      I only make them in the oven but I think you can find many recipes for ribs on the grill.

  562. Jacob

    Does the cooking time change if you add more racks of ribs?

    • Jenny

      No, the cooking time does not change, as long as your oven has room for the heat to circulate.

  563. Jody

    I have made these over and over. a lot of food I try on Pinterest and well, I am left disappointed.
    This one…..??This is my #1 Go To Rib Recipe!
    Thank You Jenny for sharing.❤️️

  564. Kris

    Very Easy to make. My husband is a very picky eater. When I made these ribs for sunday dinner he was shock and didnt believe that I made them. Thank you so much Jenny

  565. R thomas

    Best ribs I’ve ever had unbelievable that this recipe is free

  566. Bluesky

    OMG…I made these back in the Spring and they were sooooo good. I plan to make them tomorrow. I thought I pinned this recipe the last time, but I had not and I’ve spent the last 30 minutes trying to find it. AT last….if you follow her simple directions, you will not be sorry. Can’t wait til tomorrow!!!

  567. Darrell

    Searching for Country Style Pork Ribs brought me here. This recipe calls for babyback, has any one tried with CSPR?

    • Hazel

      I have the same question as I bought CSR yesterday. I wonder if this recipe will work for Country Style Ribs as well

      • Gailsey

        I made them yesterday with CSR came out great, be careful not to dry out when you broil since CSR have less fat after trimming and are thicker. My crowd loved them

  568. Ken

    YESSSSSS…. I used this technique for beef ribs, I have never been good with ribs. I’m a star now :), thank you and so simple. I finished them in the oven but next time I think I will try the grill. My Aunt and brother asked me to leave BBQ sauce off they wanted to try the ribs with just the rub alone and they loved it.

  569. Gina

    OMGosh, followed to a T ..the best I’ve ever had! Thank you!

  570. Rebecca

    By far the best rib recipe ever, huge family hit, this will always be my favorite recipe, cant make ribs any other way!!!

  571. Christy

    Kudos to you for including recipes for both the bbq sauce AND dry rub. That’s so helpful! These look great-I’m about to get some started now.

  572. Shaz

    Making this again today. My guys love it!

  573. Candy

    If the broiler doesn’t work can i put them in the oven uncover?

    • Jenny

      You could try but turn up the oven as high as it will go and use convection if you have it.

  574. Mila

    Used your recipe 2 days ago and am already to use it again, again, n again. The ribs were so tender, fall off the bone N juicy. Thank u so much for sharing it.

  575. Gabby

    This is the ONLY way I cook my ribs in the oven. Every other recipe is either complicated or has waaay to many ingredients, not tender enough, or just have way to many steps. I’ve been cooking my ribs this way for the last 1.5-2 years since my family and I have been stationed in Alaska. I will continue using this recipe and told so so many people about this recipe. I’m commenting now because In about 15 minutes I will probably have BBQ sauce all over my face and hands. LOL! Those babies are almost ready?? yum! Thanks so much for this recipe!

  576. Jen P

    This recipe is amazing! I’ve made it twice since coming across it and it has been a huge hit with my husband and parents both times!

  577. Mimi Mule

    I first saw this recipe 2 weeks ago and have already have made it….lol..3 times the best very best Ive ever had. Just 1 thing double up both the rub and BBQ recipe and just enjoy the heck out of them. And I only broil them for 4 min/side & I serve it with scalloped potatoes. Thank you Jenny.

  578. Clarice

    How long do we have to preheat the oven?

    • Jenny

      My oven takes about ten minutes to reach 300 degrees F.

      • Angel Luis Alicea

        When you put them on broil how many degrees you set the oven

        • Jenny

          My oven does not have a temperature for broil, just a broil setting which makes the heat come down only from the top ceiling of the oven. I would consider it a high setting.

  579. Allen

    I can’t tell you how much joy I get from watching your videos. You are hilarious.
    Do you enjoy doing this as much as it appears?

    Thanks for their bright spot in my day.

  580. Arch

    Hi jenny,

    I can’t find both lemon and sweet paprika where I live.will lime and ordinary paprika do?


    • Jenny

      I think lime would be too strong but you can omit the lemon altogether. The ribs will still be tender. I don’t know your paprika but you should be able to use it if it’s not too hot.

  581. Megan

    Can I use something other than lemon before the rub?

    • Julie

      I use liquid smoke. Gives the ribs a awesome smoky flavor.

  582. Paul

    Hello. How much longer do I bake for two full racks ?

    • Jenny

      As long as it’s a full size oven and they are on the same rack, it will not take any longer to cook two racks of ribs.

  583. WNix3

    If I do more than one rack at a time would the cooking time be the same or twice as long? I’m a newbie to cooking so kind of curious thanks!

    • Jenny

      As long as it’s a full size oven and they are on the same rack, it will not take any longer to cook two racks of ribs.

  584. Inge

    Hi Jenny,

    Can you put this ribs into the slow cooker instead of the oven?

    Gr. Inge

    • Jenny

      I have no experience with slow cookers.

    • Gerald

      I used this method with covered Dutch oven roasting pan. I used slightly different rub. I put them on grill about 5 to 7 minutes each side.
      Glad Jenny gave tip about rack for grill. Meat literally falling off during grilling. Had to pour them off rack . Could not use things. Umm umm good! Thanks Jenny

    • Dandy

      Yes you can use a slow cooker instead.
      You would only have to cook them for about 35 to 40 minutes and then if you want you can put them under the broiler or on the grill to crisp up .

  585. Jessica

    Is the recipe the same if I use Rib Tips? And can I cook them on aluminum foil for easy clean up?

    • Jenny

      I have no experience with rib tips, sorry.

    • Dandy

      Yes you can use tips.
      Big or small, time needs to be adjusted.

    • Dandy

      Yes you can.
      Big or small the time needs to be adjusted for the size of the pieces.

  586. Joseto

    Is it absolutely necessary to cover it in foil to get them to be fall-off-the-bone?

    • Adriana

      Yes! I just made this and completely forgot about covering with foil. They came out delicious but NOT AT ALL “fall off the bone”! My family loved them but I really wanted that tender meat to just melt off. Cover your ribs everyone!

    • Jenny

      It doesn’t have to be foil but they do need to be covered.

  587. JuanVicente

    What is the oven`s temperature when it is bake for the first time.? Tnx

  588. Joan

    How many servings would you say per rack of baby back ribs. I need to make enough for 40 people. Thanks

    • Jenny

      There are 13 ribs in a rack and the sizes vary so I hope that helps you figure it out. We usually eat 3 or 4 ribs apiece.

  589. Lori

    What can I say that hasn’t already been said about this recipe? The rub is amazing, the bbq sauce is delicious and the ribs fall right off the bone just as promised. I’ve given this recipe and this website to a lot of friends!

  590. Suzie

    We loved these ribs !!!!

    We do have a question our son’s birthday is coming up and he wants us to make these ribs again except we work that day can the ribs be prepped the night before with the rub on them stored in the fridge so that I can put them in the oven as soon as I get home from work ?

    • Jenny

      I’m not sure they should be stored that long with rub. You can prepare the rub in advance and cut the ribs apart and store up to that point. Adding the lemon and rub does not take long. Some people have rubbed and cooked them in advance and refrigerated them overnight and the next day, they finish with the sauce. You might find more ideas in the comments.

  591. Luke

    Hi Jenny,

    just a quick question in regards to this recipe.
    what setting do you use for the initial cooking of the ribs?
    for instance fan forced? or conventional?

    sorry if this seems silly, im a bit of a novice

    • Jenny

      It’s not silly but you can always assume with my (& other American recipes) that the oven setting is conventional, not fan forced, unless stated otherwise.

  592. Amycantcook

    Hi! I wanted to try your recipe using boneless ribs. Would you still cook it for the same amount of time?

  593. Jim Dawdy

    Thank You for the great recipe

  594. Haifu

    The first couple times i tried the recipe it turns out great, but the last two times the ribs have not been cooking. I cook it for 2.5 hrs and the ribs are still not cook. When i cook it longer, it is not falling off the bone, but still tender. I am not sure what i am doing wrong, but the last two times i have added brown sugar to the recipe.

  595. SweetDoug

    A single guy here, who loves ribs and have never tried cooking them.

    Well! Let me tell you, that’s a good recipe! Eezee-Peezee!

    I took a flyer and boiled the sauce down to a thick consistency and it worked very well, just slathered on after I cooked the ribs. (Stores well in the fridge, too.)

    2.5 hours is little long for a standard sized rib package in our area, so start with 1.5 hours and work up from there.

    As a tip for the men out there, DO NOT USE WHITE SUGAR. It scorches and people are very disappointed in ribs that you’ve been raving about for months. You’ll need a redo, trust me. They’ll thank you for it.

    Great recipe, Mz. Jones and will be trying others from your site.


  596. Jot Brown

    Good looking fall off the bone ribs , I will have to try this recipe for sure, Thanks for showing how it’s done .

  597. 2CeYouSmile

    Awesome and super easy! Even though I used my oven, these killer ribs taste just like they were slow smoked to perfection. Thanks!

  598. Luan

    Absolutely the best ribs ever. Not even Houston’s can compare. Thank you

  599. Litsa Mavrides Cyprus

    Thank you so much! Congratulations! My family and a friend of mine enjoyed the ribs! Nothing left! Many thanks to my son Andreas and his friend Spyros for this lovely recipe! I have a question. Why you put the shiny side of foil outside? I knew that was the opposite the right thing to do.
    Thank you!

    • Jenny

      Not everyone agrees but I think the shiny side reflects more heat than the dull side and this is low & slow cooking so I use the dull side.

  600. Sunshine

    Does this recipe work as well for pork spare ribs if you don’t want to slice them up individually, but have maybe 3-4 bone pieces?

    • Jenny

      It will work but spare ribs may need a longer cooking time. I don’t know exactly how long so you may have to research that.

  601. andreas kotsos

    Hi Jenny,im living in Samos Greece but I am having a problem finding all the dryed things that I near to make the ribs,so I had to improvise instead of power muster I used the ready made and for powder onion ,i chopped 2 fresh onions and rub the ? ,all the rest I could get at the supermarket, the final result was fantastic, thanks,taverna at the end of the world. Samos.

  602. Gil

    Thank you sooooo much for this BBQ recipe. Made this twice already, and true enough, it never fails! I’ll never order BBQ Ribs again in the restaurants. So far, none matches this recipe you shared. I can proudly say, “I can make better BBQ ribs than that at home!” Keep up the good work. From Manila, Philippines, love and thanks!

  603. Honey

    Hi Jenny! This recipe is to die for! It’s my first time to cook ribs and I used beef ribs instead of baby back ribs because that’s what my husband bought from the supermarket. Omg, you never fail to amaze me! My husband talked about it the whole day! Lol. Thank you so much! It was so tender! The only adjustment I did is I added 20 minutes more n the oven cooking time. Looking forward to make more of your recipes!

  604. Pamalama

    Making this for the 2nd time tomorrow, we both LOVE it (including the rub recipe). Will never make ribs any other way again. YOU MUST TRY

  605. Gail

    Wow! Made these last night and they were a big hit. On my way to the grocery store to buy more ribs so I can make them again this weekend. Thanks for sharing your recipe.

  606. Kim

    Do u put tenfoil back over pan/ribs when your broiling em for 5minutes on each side

    • Kim

      Do you put both settings on oven on broil

      • Kim

        Hoping I get an reply cause there in oven now lacking only 5 minutes of broiling time

      • Jenny

        My oven has one broil setting but it should be set to high.

    • Jenny

      In the video you can see there is no foil tent when you broil.

  607. Esha

    Your recipe is the Bomb… I have used your recipe several times to make ribs in the oven and on the grill and my family loves them.. This is a fail Proof Recipe for Ribs…This is my one and only go to recipe… Your a Goddess…

  608. Terry Hockley

    Hi Jenny
    Your recipe for the ribs, rub and sauce are the best ever. Thank you for sharing. I am cooking this recipe for 70 people and wonder if I cooked the ribs the day before and refrigerate then before serving place them on the grill either pre-sauced or apply sauce once they have warmed up. I,m just afraid they will loose some of their fantastic flavour. What do you think Cheers Terry

    • Gen

      I would definitely recommend doing it the day of, maybe just really early so you have enough time. If you do it the day before warming the ribs up again could cause overcooking or may even dry out the meat. Best of luck!

    • Jenny

      I can’t say from experience but many people say you can pre-cook the ribs the day before and then finish them with the sauce before serving.

  609. Sharon P

    I never leave comments but this is my absolute Go-to recipe for ribs. I refer only to this one for the absolute tastiest and easiest recipe. Use her rub and sauce…that’s the key. Then enjoy all the compliments that will come your way. Thanks a bunch!

  610. Lisa

    I absolutely love your dry rub recipe for ribs. I’ve always wanted to try it and I came across yours and figured, what the heck. It was easy to prepare and soooo delicious. My husband and friends loved it. Now I’m going to match it with your bbq sauce recipe today. I have no doubt it will be out of this world. Thanks again for sharing these recipes… Considering I’m not a very good cook, this made me look like a rock star!!!

  611. Angelica

    I can’t find your barbecue sauce to go with your fall off the bone ribs

    • Jenny

      There’s a link right in this recipe. It’s also in the Main Dish and Snacks/Misc. categories and any recipe can be found using the Recipe Search box provided.

  612. Cathleen

    Can I follow your recipe and freeze for a couple weeks than heat up on a grill?

    • Jenny

      I have never done that so I don’t know. Maybe someone else can reply…

  613. Alan at La Manga. Spain

    Dear Jenny.
    I being an old guy who is spending his remaining year here in beautiful down town Cabo de Palos where the Pork Ribs are so sweet and tender and CHEAP here and which by using your FAB recipes for Fall Off/ Dry Rub/BBQ Sauce.at my BBQ Parties has made me famous amongst the rest of my expats (Dutch/German/Brits etc etc), I cannot ‘ kiss and tell,’ but one Dutch lady is always whispering in my ear .’ Ven’ can we get together again I so much love……No ! not me … My/Yours Ribs. recipes. Oh to be 25 yers younger. I could really make ALL your recipes work for me.
    Love to a lovely Lady.
    Alan. xx

  614. Dale

    Love this recipe so simple to make, even I can give the illusion I can cook to my guest. Which they all said that it tasted so good. I just smile, I did not tell them my secret. LOL

  615. Debi

    I made these for lunch today. It is the first time I have ever made ribs. OMG these are awesome!!!!!!!

  616. Maggie

    I have told everyone I have found the secret to awesome ribs. This cooking process is fairly quick but turns out perfect every time. I use my own rub and they are amazing!!!

  617. karina

    its a one of the recipient !!! i made it for my family they love it !! and now i use her own dry rub for make just pork o ribs its so easy to make !!!! 5 stars

  618. Nogganhead

    Woah Jenny! I followed your instructions to the T, and ma’am let me tell you Magnificent, I believe my grilling days are done. Benissimo!

  619. Joanie

    This was my first time making ribs and they were a hit! They fell off the bone. I purchased the 3 rack pack at Costco and they were trimmed very lean. I could not get the silver membrane on the back….perhaps it was already removed, but they still turned out fabulous! The rub was yummy too. Crowd pleaser and it freed up the grill for my hubby to cook burgers too.

    • Momcancook

      I could not get the silver lining off my Costco pack of ribs either.

  620. Arianna

    Hello Janny,

    I want to thank you for sharing your recipe with us.
    This ribs turn out Fabulous!
    Fabulosamente deliciosas!!!!!!!!!!!!

  621. JoJo

    Yummm!!! So easy, this recipe is a keeper!!!

  622. Alyssa

    It is too hot to use my oven. Any ideas about cooking it just on the grill? I have a 4 burner gas grill. Could I do indirect heat?

    • Jenny

      I have only finished them on the grill after pre-cooking in the oven so I can’t say from experience except to say I would use indirect heat and try to match a 300 degree temperature, which would be low.

  623. Nicole

    Are these going to have a crispy crust from the oven or should I use the grill to make the outside nice and crispy?

    • Jenny

      The crispy exterior comes from finishing them either under a broiler in the oven (see my video) or on the grill.

  624. Kipster

    thanks for a foolproof recipe I used spare and baby ribs, 2 pans side by side and a touch of liquid smoke .. I’m horrible with ribs but these came out beautifully !! Not afraid of ribs any longer thanks to you !!

    • Eva

      Hey! Can you tell me how you used the liquid smoke? I’d like to try that.

  625. Rick

    Cannot find the recipe for the BBQ sauce. Would like to try it.

  626. Shea

    I am making these right now. But using country cut style pork ribs with bone in. Should this
    Still be as good?

  627. Phil

    Jenny, I have been cooking baby back ribs for several years now and have been moderately successful. I discovered your recipe on YouTube and gave it a try. Wow what a surprise!! They turned out fabulous!! My wife just loves the meat falling of the bone. When Mama is happy the family is happy. Thank you for sharing!

  628. Andrew

    Great and simple recipe! Do you know if the bake time would be different using beef ribs?

    • Jenny

      The cooking time is longer but I’m not sure how long – maybe another hour? I think there are comments about it below the recipe.

  629. Alison V.

    Despite being a “Baby Boomer” I have never actually cooked ribs before, and decide to try this recipe. They were outstanding and I will never use any other method. Thank you for sharing 🙂

  630. Anna

    Can’t wait to try this recipe thanks for sharing!!perfect details!!
    I was wondering where you got your blue knife set? Or which knifes would you recommend.

    • Jenny

      I got the knife at Sur La Table. I use may different brands of knives, buying mostly by appearance, so I have no favorite to recommend.

  631. Chris from Florida

    My husband loves baby back ribs. We have attempted to make them in the past and have never achieved fall off the bone tenderness. Your recipe is outstanding. We loved them. The dry rub was easy to make and made all the difference. I finished them off in the oven as your recipe explained. They were perfect!

  632. Leanne M

    Hi Jenny! Your recipe looks like the easiest and most successful so I want to give it a go! We are going camping so I want to precook them, then reheat them in a disposable pan on the fire coals…do you think I should just leave it at the dry rub stage, add BBQ sauce and just let the coals “finish” them or should i complete the cooking process by finishing in the oven and just reheating them on the fire? Thanks!

    • Jenny

      If it were me, I would finish them completely and then just reheat them on the fire for a stress-free camping trip. An oven is a lot easier to control than a campfire.

  633. Brandy

    WOW!! These ribs are amazing! So easy and so deliouse. I fixed these for a surprise birthday party and although I fixed a huge pan of them everyone was fighting for the last one. I don’t really like ribs but I have to admit they are soooo! Good!

  634. Mary in Minnesota

    Hi Jenny,

    Having had very limited success with other rib recipes, I am pleased to tell you that I now worship at your culinary altar. I featured your amazing, never fail “fall off the bone and fabulous beyond compare” ribs for Father’s Day. Our very large group voted and the results were in after the first bite. We have unanimously decreed that your ribs are firmly established as a Father’s Day tradition and we expect to enjoy them several other times throughout the year. As one diner put it,
    “These ribs ROCK!”
    And so do you, Jenny! Thank you so much from Minnesota!

  635. Cindy

    Thank you very much for this recipe, Jenny!
    I made your ribs to test for a a big family event this weekend. They were great! Although, I only made 1 rack as you demonstrated in your video. Any suggestions as to how to cook 16 racks? Do you think that I can layer the ribs, and still still evenly at 2 1/2 hrs, in a 300F over? Also, have multiple pans roasting in the oven at the same time?

    Any suggestions are welcome!

    • Jenny

      I wish I could help but I simply don’t have the answers. I know you can cook the ribs a day or two ahead and then finish them with the sauce before serving, if that helps.

  636. Erika C

    Incredible Recipe! You are very loved and admired since the 90s!
    Glad to have seen you again. God bless you!

  637. Grace

    Really looks good and delicious… I was just curious on how to make these without using an oven? What will be the procedure for the dry rub?

  638. Krista

    Got pre-cut (individual ribs) St. Louis style ribs from the grocery store and was looking for hints on how to do them. This worked perfectly – they were some of the best ribs we have ever made! Super easy too! Thanks!

  639. Luda

    I made these lastnight for dinner and it’s by far the best ribs I have ever tasted. So tender and tasty thanks Jenny

  640. Teressa

    I’m making these tonight! What is dry rub?

    • Jenny

      Please watch the video and then let me know if it’s still not clear.

  641. Trey

    I found your recipe today and made these tonight (first time making ribs). They were fantastic. My 11 year old daughter said they were, “one of the best things I’ve ever eaten!” Thanks for the recipe!!

  642. Shizelle

    I have never made ribs before, but I bought some recently because they were on sale. Then I wasn’t sure how to season & cook them. I’m so happy I found your recipe!!! It was exactly what I was looking for! Fall off the bone ribs that are tasty. I didn’t even put sauce on them. They were delicious as is! Thanks for sharing this amazing recipe!

  643. Kim

    Late comment.
    I ride a motorcycle and am a member of our local Hog (Harley Owners Group) chapter. Our chapter decided to have a barbecue cooking contest. Each member that wanted to participate was to fix their barbecue and bring it to a meeting where all the other members would try them and then vote on their favorite.
    I decided to enter even though I had never done anything like this before. So I started looking around for a recipe. I found yours. It seemed very simple it looks very delicious. So I practice the week before to give them a try. They are indeed delicious.
    So I made them for the meeting and took them. I won first place hands down. I later found out that some of the people who did enter had spent the whole morning or the day before cooking their ribs.
    I just smiled and told them i wasn’t ready to tell them my secret.

    • Jenny

      You just made my day. Congratulations on the win!!

      • Carmen

        Dearest Jenny

        I came across your show. I must say i love you and your love for food.? Jenny i was a terrible cook. But since I’ve come across your channel i have learned from you.
        Thank you for being so funny and patient.

        Sincerly Carmen.???

  644. Mardella Speed

    Thanks Jenny, For your recipe I could have married my husband all over again
    For your finger lickin, fall off the Bone Girl!!.Umm Umm Good!. To die for Ribs They were all that and more!.. Shout out to my amazing husband You’re Simply The Best and I Really Love’s You!!!!

  645. Jerm

    Ayyy ?????

  646. Jeff

    these turn out fantastic whenever I make them… I usually use two pans in the middle rack… do you think I could add another pan in my lower rack … or move the two up a little higher so I can squeeze some more ribs in below so I can increase the amount? not sure how it would effect the ribs… thanks

    • Jenny

      I’m not sure either. The heat needs to circulate and I would not want either pan too close to the heat. I’m sorry I don’t have the answer but you might be able to find some info with an online search. Also, there might be some helpful comments below the recipe – too many for me to remember exactly but I think some people have done two oven racks.

  647. Mary naulder

    I tried this tonight and we are in love with this rub and sauce !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you soooooooooo much ! Hugs !!!!!!! Thanks Jen !!!!!!!!!

  648. Penny

    Wow. I loved your rib recipe. I have used a rub before. I found your video very enjoyable and helpful. Can’t wait to try the cabbage rolls. My husband loves cabbage rolls

    Thank you Jenny?

  649. Ron Angello

    Making them again for Memorial Day. So easy to make.You can’t mess up. We have made them at least 5 times this year. Always comes out perfect. We cook in the oven not on the grill. Thanks Jenny for the receipt.

  650. Jeanne

    I’m making them again for Memorial Day. I have everything ready. All I need to do it bake and broil them. Yummm. I tell everybody that will listen about this great recipe. Thank you soooo much Jenny.

    BTW our local supermarket has buy one get TWO free so we’ll be having them again and again! 🙂

    • Jeanne

      Had to look way back to see how long I’ve been cooking these ribs! They are sooo delicious. Just made up the dry rub. Super bowl Sunday!
      I buy small baby back ribs at my local meat market! Yum and thank You Jenny! I’m 83 and still following your recipes!

  651. Jessica

    Can I make the rub for the ribs and put it on them the night before? Or should it be put on and baked immediately?

    • Jenny

      I always put the rub on right before baking.

    • Jackie

      I use gallon size ziplock bags or a big deep foil pan to marinate mine overnight or for a few hours.

  652. Jen Batten

    Came upon your recipe searching cook time at 300° after id already put ribs in the oven. I like mine well sauced but u can only glaze a whole rack on top and bottom. Thats what makes your method so enticing, im gonna do it that way next time for sure. Question though, what is the purpose of the lemon juice rub?

    • Jenny

      It’s just a little extra help with tenderizing the ribs.

  653. Traci

    These were a huge hit at our house!! ABSOLUTE BEST way to cook “FALL OFF THE BONE BABY BACK RIBS”

  654. Kim

    I’ve made baby back ribs too many times to remember, this is the BEST method by far. In the past I wrapped them in tin foil and placed them on a sheet pan. Never seem to cook evenly and MESSY. By cutting the ribs individually, like Jenny says in her video, the meat gets sauced on all sides. Perfection finally! 2 1/2 hours @ 300 degrees is on point. Thanx Jenny, these were a hit!!????

  655. IneseL

    Thank you so much for sharing this recipe and your obvious passion for “fall of the bone” BBQ ribs. I’ve been using it for several years now and it is the go to recipe for all things barbeque. It never lets me down.

    • Jeanne

      Hummm now I wonder if you could use this recipe for Pork Chops and Chicken? Interesting idea.

  656. Bimmergirl10

    These are literally melt in your mouth amazing! I just threw 2 racks in the oven because my hubby, 4 & 2 year old devour them!

    • MikeL

      How long did it take for 2 racks? I’m making 2 racks in 2 different pans now myself.

      • Jenny

        I made two racks last week and it did not take any longer. I had them side by side on the same middle rack of the oven.

  657. Ann Marie

    What can I say? WOW!! I used regular spare ribs and doubled that DELICIOUS RUB and OMG! Thank you so much! I suggest everyone try this recipe! I will never ever go back to my old way of cooking ribs. Did I say thank you? Thank you Jenny!! ?

  658. Cliff Andstein

    My wife and I been making ribs for a couple of decades (since we been together) on a gas bbq, big green egg, bradley smoker and the oven. These ribs are by far the best also as attested by our son who is a professional cook.
    Off to make a rack right now and watch the basketball game. Go Raptors.

  659. Papa Lou

    Hi Jenny made these RIBS many times and we love them great recipe made most of your dishes and we’re all very well satisfied … Looking forward for more recipes to come…. take care …. Thank you much …keep on cookin

  660. Stephanie

    Hi Jenny,

    I am making these ribs (we LOVE them) for a Mother’s Day party and wondering if you have any advice for doing some of the process ahead of time? I would love to get part of the work done on Saturday night but don’t want to mess up the recipe!

    Thank you!

    • Jenny

      You can certainly prepare the rub and make the sauce in advance. I have never cooked them in advance but I think some people have cooked them in advance and then finished them with the sauce the next day – please check through the comments.

  661. Chloe

    Cooking these now…can’t wait to see how they turn out!

  662. Adam kagiri

    I love ribs

  663. Chante Knight

    Making for dinner tonight.

  664. Lachie B

    Absolutely fantastic!!!! Done them a few times now and they never fail. Thanks!!

  665. Larry Robinson

    In the process of cooking them now

  666. Josh

    Will spare ribs work ok with this

    • Jenny

      I have never made spare ribs so I’m sorry I can’t advise but you should be able to find some information on the internet to see if they cook the same.

  667. Gary

    Thank you Jenny Jones. I have finally found out how to make delicious fall off the bone ribs.

  668. Patti M.

    These truly are the best ribs ever. I love ribs but could never find any exactly how I enjoy them. This is it! Thank you Jenny!

  669. these are the best and easiest ribs?!

    This was the first time I’ve ever cooked ribs and they were delicious and easy to make thank you for a yummy recipe!

  670. Alexis

    Omg thank you! I just made these tonight (3/27/16) and they were amazing! Fall off the bone, great flavor…just unbelievable. This was the first time I ever made ribs and I will always make them this way from now on!

  671. Tara Hallmark

    Omg! Finally a recipe I’m excited to make! Will try your BBQ sauce recipe as well.

  672. Micheal Anthony Clark

    I am in Love these are awesome….ribs

  673. Myrna

    Don’t you have to broil the pork rib first?/

    • Jenny

      No, you do not broil the ribs first. I urge you to trust my recipe and make it as written and you will be very satisfied.

  674. Danny

    Jenny – I gotta tell ya, hon – this rub, along with these ribs are absolutely SPECTACULAR! Thank you SO MUCH for taking the time to share this recipe with the world! Also, I will be using your rub recipe (maybe very slight variations thereof) for all my smoking, grilling, and BBQ meats. These are better than the best “rib-joint” in my area!

  675. Amber Riley

    Jenny, I love this recipe. It is so easy and delicious. Thank you

  676. Monica

    I cant wait to try these. Jenny I am 50 years old and I could swear I saw you in a tv show. I know its not Happy Days but I cant remember the name, but I remember your beautiful face and gentle voice. Am I wrong?

    • Michelle

      She used to have a talk show that was called “The Jenny Jones Show”.

  677. Adrienne L

    Wow, this was the first time I made ribs and this was fall off the bone goodness!! My husband hasn’t stopped thinking about them for a week, so I had to run to the store for some more ribs to make! Thanks so much for your recipe and very clear directions. PS, I cheated and used Sweet Baby Rays BBQ sauce as we only wanted a drizzle of it.

    • Amber Riley

      I also use the sweet baby rays. Love it, next time I’m going to try jenny’so BBQ recipe.

  678. Rebecca

    Hi Jenny, thanks for sharing such a great recipe. Can I replace the baby pork ribs for beef ribs? I have some that I bought this morning. Would I need to cook them for longer or would it be the same? Thank you! 🙂

    • Jenny

      Beef ribs need a longer cooking time. Please look through the comments as someone has done beef ribs and posted a comment.

      • Gmoney

        I cook beef ribs for four hours at 250 degrees and they are fall off the bone every time.

  679. Elaine

    Recipe looks delicious and I trust all the 5*comments. I am wondering if you have tried to make ribs in the slow cooker with the same results? If so, what’s the temp and time? Thanks! And I do remember your show! Good to see you again!

    • Jenny

      I don’t have a slow cooker but there are a couple of slow cooker ribs recipes on my Pinterest channel.

  680. Amelia H

    10 stars- ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
    I’ve used your recipe about 3 times now with fantastic results, about time I left a comment. I use your rub and sauce as well, thanks Jenny!

  681. Ramona

    Could you please put your receipt for the rub and bbq sauce with this it would make it easier then going to 3 different sites.
    Thank you

    • Jenny

      I put links in this recipe for both the rub and sauce. Maybe you missed them. This way the printable recipe won’t be too long since not everyone uses my rub and sauce.

  682. Terry Hockley

    Hello Jenny
    I want to tell you, this recipe for fall off the bone ribs is by far the best way to cook ribs. I did them up for a group of people not knowing what the end result would be and now I can’t keep them away when they hear it’s ribs for dinner. They were perfect, I also used your dry rub and sauce recipe, one word awesome. It’s just so easy to plate a meal you know evrey one will rave about. Thank You for your posting. Terry

  683. Junior From NYC

    I was searching for a recipe for BBQ ribs for ever, most were complicated or too labor intensive. Last year i found your video. Whenever we have company or want to eat the best ribs ever we use your instructions. Everyone raves that they are simply the best they have ever eaten. We give you all the credit. We have dined at the most popular BBQ places in the city and i must tell you that these are better. You have saved me 1000’s of dollars in restaurant bills, and delivered to me a superior dining experience, I remember your show fondly as well. Thank you very much for posting this

  684. Ron Angello

    I’m a 70 year old southern gentleman who loves to cook. My wife of 45 years lets me do the cooking. I have cooked hundreds of pounds of baby backs since I got my first grill in 1971. These are the best ribs I have ever eaten. I’ve made them on a charcoal grill, gas grill, smoker and pressure cooker, But these will be known as Ron’s Ultimate Ribs to my friends and family.

  685. Mrs. Stacker

    This is hands-down the best oven ribs ever! Cutting the ribs apart before cooking them cut down on the mess and bumped up the flavor. Be sure to watch the video.

  686. Dera lee

    Jenny ribs look so good my first summer ribs yummy. Thanks for sharing.????

  687. Michelle

    I have been trying to make great ribs for years but they have always fallen short until I found this recipe. They were perfect! Thank you Jenny Jones! My husband and son were finally very happy with my ribs!

  688. Phyllis

    OMG!!!!! This is the best ribs and bbq sauce recipe ever!!!!! Thank you Jenny.

  689. 10mmfan

    Hello Jenny, would the cooking times very if I wanted to make 2 or 3 racks? I’m new to the cooking thing so sorry if this happens to be a dumb question. Thanks

    • Jenny

      As long as all the ribs (pans) are on the center rack of the oven and not on two oven racks (upper & lower) the cooking time will not change. Also, the ribs should all be side by side and not layered or stacked. I hope that makes sense.

  690. Lisa V

    I made these tonight using the St. Louis style ribs and they came out perfect. Rub and sauce tasted great. They were tender and fell off the bone just like it’s suppose too. I will definitely keep using this recipe.

  691. Mary Ellen Siminiuk

    Jenny Jones
    You’re Fabulous !!!
    Not only have you had quite a career in the limelight, you’re also an Amazing chef. I have never been the cook in our household, it was always my husband. You have made me actually “enjoy ” cooking . Thank you Jenny Jones !!!

  692. Jeanne

    Jenny you sure can cook. Only one time have I eaten ribs this good and that was at a famous Rib House. They were easy and the Rub was nice because I had everything in house. Mine fell off the bone just like yours did. I can’t wait to take them to the next family BBQ. They are going to love them. Thank you for the great recipe!

  693. floyd

    for speed I usually preheat oven at 400F, after putting ribs in oven I thought of my mistake, 300F for 2/1/2 hours. I simply cut the baking time back to 2 hours. Prefect! Saved 1/2 hour baking time.

  694. MaryLou

    BTW, this is my first attempt at ribs. Never trusted any of the recipes. Now i’m on to more of your foods. Thanks.

  695. MaryLou

    I just made these ribs this afternoon and they certainly are the BEST RIBS I’ve EVER had!!!! I made my own chili powder needed for the dry rub and it is gonna be my Go To from now on. Thank you so much for this excellent recipe. And thanks for sharing.

    • Andrea

      Hello Mary Lou, would You tell me what all you put in your chilipowder? I’m from Germany and i can’t buy this seasoning here. Thanx from Deutschland 😉

      • Andrea

        Hello Jenny, or can you tell me what all i need for chilipowder?
        Thanx for the recipe, it reminds me of my time in the USA 🙂

        • Jenny

          There is no standard recipe for chili powder so I urge you to look online for homemade chili powder recipes and then you can make your own creation. I use a store-bought brand from Whole Foods and the ingredients listed are: chili pepper, cumin, garlic, oregano, coriander, cloves, and allspice. These are all dried ingredients so it’s easy to make your own but remember that chili powder is not traditionally spicy so go easy on the dried chili pepper. Good luck!

          • Andrea

            Good morning Jenny ?
            thanx you for answering so fast! I will try the recipe today! I can’t wait to taste the american flavor…yummi ? Thank you for all your wonderfull recipes! Have a nice easter weekend ??

  696. Stacey

    First time ever attempting ribs…now trying to understand why I just now attempted it. So easy with this recipe! They were delicious, thank you!

  697. lyn

    Can I have your bbq sauce recipe please?

  698. clare

    Amazing, truly a fall off the bone, finger licking delicious rib recipe! And EASY too. They were fighting over the last rib!

  699. SMT

    Hi Jenny! So I made your ribs over the weekend, followed the recipe along with the rubs & bbq sauce. Delicious and true to its taste and picture/video!! So tender that the pork meat WILL fall off the bone easily. Very simple instructions and explained throughly. Thanks again, Jenny, for sharing your wonderful recipes!

  700. Jaz

    This is my 4th times making this. I kinda add some more spices aside from Jenny’s dry rub. I marinate the ribs over night with my own spices and use Jenny’s dry rub before I put it in the oven. Then I make my own barbecue sauce. This recipe is so good. My boyfriend and his family love it. He said it’s like butter cuz it melts in his mouth. Lol.. ?

  701. Kevin mitchem

    I love TGIFridays ribs but I want to try and make my own fall of the bone ribs

  702. Susan

    Can you use balsamic vinegar ? That’s all I have. It may be too tangy. Can you just add a little more brown sugar and molasses or honey?

    • Jenny

      The sauce a very flexible recipe. Try whatever changes you like and if it’s not pleasing, you can always adjust it at the end.

      • Adrienne

        had these tonight. They were delicious. Made them yesterday and just warmed tonight. Best ribs ever!

  703. Carol Ann

    Wow Jenny, thanks for sharing!!! the ribs were amazing, I have a picky rib eating hubby who said “best he ever had” he finished them on the grill in his basket. I’m moseying around on your site, for other great recipes to try.

  704. Yvette Carter

    Oh my goodness Jenny Jones! I was always a fan of your wonderful talk show back in the day and it is sooooo good to see you looking absolutely fabulous! I always wondered what happened to you and how you were doing, and now “we” all know. I’m glad to see you sharing your delicious recipes because they are awesome! I AM STILL A FAN OF YOURS and take care! 😀

  705. Clivethedrive

    Wow!! These turned out real special,thankyou sooo much for the recipe Jenny,they are now a must have on our menu??

  706. Melinda Ford/Tucson

    Jenny, I had a contest with my husband and a few friends on baby back ribs! I won thank you thank you! I used your recipe and I’m know the rib queen! Happy New Year! You are awesome!

  707. Tony Fast

    About how long do you cook baby back ribs per pound?

    • Jenny

      I don’t know. No matter what size the rack is, I always cook it the same.

  708. Luis

    I cooked them today, my first dish ever and they were delicious. You helped made this a great experienced and encouraged me to try a second one … Next week.

    Thanks for sharing your recipe!

  709. Shannel

    I just finished making your ribs and they came out absolutely awesome Thank You and Happy New Year?

  710. Diana

    My family and I are preparing your recipe. Our mouths are watering. We are looking foward to eating these delicious ribs 😉 Happy New Year!!!

  711. Erica

    I used your recipe last year for ribs off party and I’m wining no 2 from more than 50 people in ribs competition and today I will definitely use this recipe again ? Thanks Jann for sharing!!

  712. Jessica

    I made these ribs & my family loved them! Thank you!

  713. Mimi D.

    Made your ribs for dinner but forgot to rub lemon juice. They still turned out amazing and tender but why the lemon juice first time making them and I will continue using this recipe and all future recipes by you. Thank you for sharing.

    • Jenny

      I have forgotten to use the lemon a few times too and the ribs still fall off the bone. I inlcude the lemon because not everyone has access to the best quality meat and it’s just a little added step to ensure tender ribs.

  714. Ruth

    To day is a rainning ady so i run across Jennys rib recipes i just finist they a amazing my family loves them thanks to Jenny .

  715. Karina


    How long should I leave 2 racks of ribs in the oven?

    • Jenny

      If your oven is a good enough size for the heat to circulate well, you should not need to increase the cooking time.

  716. Archana

    Thanks a lot 🙂

  717. lisa

    I plan to bake my baby backs. Will they still come out fall off the bone?

    • Jenny

      I’m not sure what you mean because I bake mine (covered) in the oven and then just finish them uncovered in the oven or on the grill. If you follow my recipe exactly, they will fall off the bone.

  718. Doris

    Gave our son your site, he lives in AZ..he made the ribs n said they were “finger licking” good… now we will try them in MI..a fan of your’s

  719. Doris

    Hello Jenny,. your’ basic bread recipe is WONDERFULL! Made it today and the is a winner!! Keep up the good video’s. A fan of your’s

  720. Archana

    I’m new to cooking and just wanted to know if I could use pork loin ribs.I can’t find baby back anywhere in India
    Also would you suggest American gardens original BBQ sauce, or hickory of honey BBQ sauce? ( can get any molasses and mustard too 🙁 )

    Thank you!

    • Jenny

      I’m not a meat expert but it appears that pork loin ribs and baby back ribs are very similar and should cook the same way. As for the sauce, the first ingredient in American Garden sauce is high fructose corn syrup so I would not recommend it. I suggest reading the ingredients in any barbeque sauce that’s available and choose the one that has the most similar ingredients to my recipe. Or… you can also find sauce recipes online that do not contain molasses or mustard – just look around a little.

  721. Bert

    Thank you for the rib recipe. They turned out delicious.

  722. Christina

    Our family loves this rib recipe. My kids have asked me to make them twice this month! Super easy and super delicious.

  723. Libby

    Can you leave the rub on overnite in the fridge to cook the next day

    • Jenny

      I have never left the rub on overnight but I did some research and it seems that it doesn’t make much difference in the flavor once the ribs are cooked and if there is salt in the rub, it can have an adverse effect on the meat. I personally would never leave them overnight with my rub, especially since I put lemon juice on them too.

    • Michele

      I’ve made these twice and both times left them overnight in the refrigerator with rub, including the lemon juice. They were excellent!

  724. Ann

    These are the BEST bbq ribs I ever had. They are my GO to ribs when I Am in the mood for ribs. They are easy to cook and he rub is is wonderful it also wonderful on chicken. Thank you for the recipe

  725. Brian Jamieson

    This are the best ever I made them a few times got some in the oven right now

  726. Shannon

    I have made these 3 times now and they are definitely a favorite!!!

  727. Sherry

    came out fabulous… Thanks Jenny… 🙂

  728. Wassam

    I’m giving some prayers for you tonight. You really made my evening.
    So succulent and so delicious.
    I tweaked it a bit by adding some cider vinegar too.
    My BBQ sauce is beer based.
    But the end result is just wow wow
    Thanks and keep it coming.

  729. E Colmbo

    I made these ribs yesterday. Didn’t have any lemons on my tree so I used apple cider vinegar. Baked them in the morning, cooled and put them in the refrig until the evening. Let them sit 20-25 min to get down to room temp and them grilled them with sauce. They are the best ribs I have ever made and they got raved reviews for the family. Thanks!

  730. Tina Foley

    I found this recipe and tried it!! It was Super Delicious & I actually Crave them now!! I’m making it again tonight for supper!! I use our Favorite BBQ sauce!! Do you have more recipes that I can look at? If so, Where do I find them? I Loved following along with the video!

    • Jenny

      Just click the “recipes” link at the top of the recipe page.

  731. JudyB-FL

    Just finished your rib recipe. Your seasonings and sauce are right on the money. I took a short cut and used my pressure cooker with 2 cups of apple juice for the liquid instead of baking and the results were fantastic. Love all of your recipes. Thank you so much.

  732. MommaShic

    I’ve made a lot of ribs over the years but this recipe, followed exactly, were yummylicious worthy. I love your rub mixture!! I used Sweet Baby Ray’s bbq sauce because we are obsessed with it. Thank you for posting. I’m a fan.

  733. Rickie

    OMG I tried the recipe yesterday it was absolutely amazing. My boyfriend and I love it so much. Thank you Jenny

  734. Lui

    Awesome recipe! This is my 5th or 6th time using this recipe, my family loves them!

  735. Mair

    Hi Jenny,

    I wanted to send you an email, but did not see address for that. I would like to know if you can double the sauce recipe or would the portions be different in a larger amount? Thanks.

    • Jenny

      I don’t think I would change anything in doubling the recipe. But it’s a very flexible formula so you could taste it when it’s almost done and if it needs anything you can add it towards the end.

  736. June

    I’m making these now, but was unable to see or pull the membrane off the back of the ribs. I tried using the knife, but every time I thought I had a hold of something, nothing pulled off.

    Do some ribs come with the membrane already removed?


    • Jenny

      I don’t think they ever come without the membrane but don’t worry about it. Just cook them as they are – they will still fall off the bone. Actually, a lot of people (including my man) like it with the membrane so the ribs hold together a bit more. But this is not a problem at all – they will still be great. Good luck!

    • Cindy

      I always thought that pulling off the tough membrane was a very difficult task . I never could do it so I always left it on and of course you can’t chew through it. Well here is an extremely easy way to pull off that membrane.
      At the end of your rack of ribs stick a spoon Yep—a spoon, and a grapefruit spoon is even better–(face down works best for me) just under the edge of the membrane and lift it enough to grab on to it. Then grab it with a couple sheets of paper towel and give it a good yank and it rips right off the ribs. You should get the whole membrane in one piece. This might take a little practice but it works like a charm everytime!!

  737. cindy

    These really R wonderful! Tonight is probably our tenth time making them since I found the recipe last year! A must try…we do ours in the oven, easy peasy. Clean up is a breeze!! Some fries…mmmmm

  738. Kati

    These look amazing and I can’t wait to try them! But would this recipe work for beef ribs as well? Referring to the cook time that is! Thank you! ?

    • Jenny

      I believe it does work with beef. Please scroll down in the comments because some people have done beef and shared details.

  739. Marie

    Thank you for this recipe. The ribs came out perfect! The cutting of the fat and pre cutting the ribs was something that I had never done before, and it makes all the difference in the world! The ribs were tender as you described!

  740. Reminator

    This is sooo good, I served it to my family and they said it was delicious. Thank you!?

  741. Karina

    I just made the ribs, they were delicious! Great recipe, very easy. Thank you!!

  742. Catherine

    Thank you for this recipe! It worked out very well, I have made it twice in a month.

  743. Douglas

    Wish I could cook as well as I pick guitar and sing~ I may give the spare rib dish a try! Where would I get the Jenny Jones rub and BBQ sauce?

  744. Mary Ann

    Hi Jenny, Making your rib receipe now. It smells soooo good in the kitchen!
    PS… I was a fan of your talk show. Miss you Jenny!

  745. Costcogirl

    To speed up the time, could I cook the ribs in a pressure cooker with the rub on and then finish them on broil or grill? Thanks

    • Jenny

      I’m sorry I have never used a pressure cooker but I believe you can find recipes for pressure cooker ribs online.

  746. Susan

    These were fantastic. We broiled them for 4 min each side. I didn’t have paprika or oregano. I couldn’t tell there was anything lacking. My 12 yr old and my husband raved about their awesomeness. My husband said He would love to have these a couple times a month.

  747. Snowshoe Lou

    I made these ribs, finishing them off on the grill. I used your rub except I added 1Tbsp of ground coffee. Everyone loved them. They were perfect!

  748. Meg

    Holy Crap. Who knew who knew there was a way to make ribs like these?? They are-no BS-better than restaurant ribs. I used the rub recipe, and doctored it a little more to my taste, I used a pampered chef deep covered baker, and a pampered chef rock crock, cause I made a boatload… Same oven temp and time-foiled my infrared grill-put them on for only about 15 minutes to sticky and crisp the ribs a bit…I think my family ended up with the meat sweats!! This recipe makes truly legit ribs… I would have done them in the smoker, but there was a HUGE spider in there… That’s how I found this recipe… After eating these ribs I’m glad for the spider… (I can’t believe I actually said that!!)

  749. Paradise

    I made these yesterday and let me tell you THEY WAS DELICIOUS
    The wonderful smell left my kitchen smell like wonderfully.
    My husband love them. Will make them again

  750. Cathy Kirsch

    I saw your video and knew this was the recipe I was looking for! My only question is whether or not I can use beef back ribs instead of Pork.
    Piggy’s are my friends …. I can’t eat them 🙂
    Thanks for your help in advance.

    • Jenny

      I’ve never done beef ribs but from what I know they will take longer to cook – maybe 3 hours or more. I would check them at 3 hours.

      • Cathy Kirsch

        FYI ~ The beef back ribs were amazing! I followed your directions to a tee including using your home made rub recipe. I also increased the cooking time as you suggested. I left them in for 4 hours.
        They were a big hit and truly did fall off the bone!
        This recipe is a keeper! Thanks Jenny! 🙂

        • Jenny

          Thank you for sharing this for anyone else wanting to do beef ribs. Glad they were a hit!

        • K Marsh

          Good– trying with beef back ribs for tomorrow!!

  751. Tiffany

    Do you think I could put these in the crockpot on low after slow cooking them? Or even cook them in the crockpot?

    • Jenny

      After slow-cooking them you would not need a crock pot. You only need to finish them in the oven or on the grill. As for cooking them in the crockpot, I suggest you look for a recipe specific for crockpot ribs because I have no experience with crockpots.

      • JohnHenry

        I have been making these in a crock pot for theist 5-7 years.
        First sprinkle them with a little salt and pepper. Brown them on a grill or in the oven. Brush with some BBQ sauce. Cook them in your crock pot, bone side down, on high for 3-5 hours (I tend to go for 5). Remove from crock pot. Put as much BBQ sauce on them as you want. Broil them for 5-10 minutes, meat side up.
        Watch your family devour them.

  752. Pam

    These were the best ribs I ever made. My husband and guests were so impressed. A few were not very hungry since they had a late lunch. Everyone had a very large helping. There were no leftovers. They were so tasty and tender. The kitchen and home smelled divine.

  753. Pamela

    I must say I’ve made Ribs many times different rubs sauce, smoker,oven & grill…. These Ribs (your rub) were THE BEST RIBS EVER!!!! I did use Sweet Baby Ray’s BBQ sauce “Hickory & Brown Sugar”. Omg my daughter left not a piece of anything on her bones!! Thank you so much for sharing this! It made our “4th Of July ” perfect!!!

  754. Suzi Ortiz

    I have pork spare ribs instead of baby back how much longer in the oven and on grill with this recipe?

    • Jenny

      I have never cooked spare ribs but I know they need more time. My best guess would be an additional hour but you should look at some recipes specific to spare ribs for how long they are slow-cooked and decide. And I don’t think finishing them would take any longer than baby backs because you are just adding and caramelizing the sauce.

      • Rod

        Cook till you have one half inch of bone sticking out of meat. They should be done at that time

      • Lorenzina

        I have used regular rack ribs and I never changed the cooking times, results have always been the same. This is the best rib recipe I have ever used. Thank you for sharing it.

  755. Sarah

    i made these a few weeks ago for my family using your dry rub and some locally made sauce, and they were a huge hit! I am making them tonight for company, and my family has instructed me to make sure I make enough to have left-overs!

  756. Betsy

    looks like a great recipe and I will be making them this week-end. I plan on making them the day before and finishing them up the next day. Do you think I could leave them in the foil pan over night or should I put them in another container? Also how long do you think they will take to reach room temperature before I finish them under the broiler? Thanks.

    • Jenny

      I would pour off the liquid and leave them in the foil pan but I would cover it tightly with foil for refrigerating, maybe even put plastic wrap on under the foil to keep all the moisture in. To come to room temperature I think 30-45 minutes would do it because they are not large pieces.

  757. DEBBIE

    I made these ribs and they were just as wonderful as you described! Absolutely fantastic and super easy with no clean-up! They were a hit!!!

  758. Artie C

    We tried these last night, and they were wonderful. Thanks for another great recipe.

  759. Brianna

    Hi Jenny,

    Quick question
    The recipe calls for 1 rack of ribs… what if I’m cooking 2 to 3 racks? Would I need to change the baking time or temp?

    Based on all of the reviews I can’t wait to try this out

    Thanks so much,

    • Jenny

      You would not change the time or temperature as long as there is room in your oven for the heat to circulate and the ribs are all on the center rack. That might be tough with 3 racks so you can long-cook them separately in advance, like the day before and then refrigerate them. The next day bring them to room temperature and finish them with the sauce before serving.

  760. Allen

    Jenny I enjoy watching your videos. I tried making the ribs and I have to say with your directions for the ribs and the rub I just ate the best ribs I have ever tasted.

    Because of your videos I have cooked dinner three days this week. Your recipes are wonderful.

    Now I am disabled and counting on your recipes and instructions to feed my wife well so she can rest when she gets home from work.

    Thanks so much!

    • Jenny

      Thanks. It’s so nice to know I am making a difference.

  761. Halina

    My family (a dozen of us) will be at a cottage in 2 weeks and I will be trying out this recipe for sure! I don’t really enjoy cooking and get uptight when hosting even for my own girls and their families. That’s why I so love watching your videos, because you make cooking/baking seem so relaxed and easy. Thank you for giving us so many good recipes, tips and “joy”.

  762. Harriet

    The name is perfect. This comes out perfect overtime. Love this recipe.

  763. Kate

    Promised to try ribs for Fathers day…Everyone LOVED them..Thank you for providing me with such a good recipe!!I will be making these again and again

  764. Maureen Lloyd

    I have made these ribs twice in 2 weeks!! I couldn’t remove the membrane backing but they were still fantastic. I make your recipe for the dry rub then use store bought BBQ sauce. The first time I was out of onion powder, second time I bought onion powder but was out of chili powder but used red pepper flakes. I use the broil method at the end, but to eat the ribs as leftovers I use the grill. These are so great! My family loves them, thank you!

    • John

      Have mine in the oven while reading this smells so good can’t wait to eat them

  765. Chris

    I made these not to long ago, they came out amazing. Thanks Jenny, your site and video’s are great, easy to follow and make some dishes people might fear fun!

  766. Ron G

    Jenny, I’ve made ribs quite a few times. Sometimes they’ve been fall off the bone awesome. Other times a little tough. Never really tried the slow cook. I found your recipe and it sounded good. I was unable to remove the backing from my rack of ribs so I was disappointed and not expecting them to be as good as described. Wow! Was I wrong! They were so good and tender that I couldn’t stop eating them. This is how I will do my ribs from now on. Thank you, I can really enjoy ribs again. They were awesome!

  767. Carrie N

    Can’t wait to make these! I have a rack of what the store calls “St. Louis Ribs”, which is bigger than a rack of babyback ribs. Can you advise me on what changes I might have to make to cooking time? I suppose I should just keep my eye on things to make sure the ribs are done? Thanks so much!

    • Jenny

      From what I know, they will probably take longer to cook. They will certainly be done in 2 1/2 hours but it may take more time for the meat to fall off the bone. I would assume at least 3 hours but I would start checking them at 2 1/2. Please report back so we can all learn from you. Thanks.

      • Rose

        I am making 4 racks wrap in foiling twos can l place the rest on top wrapped in foil

        • Jenny

          For good results I would not stack any of the ribs as they need heat to circulate. It’s better to have them all flat on the middle rack of the oven.

  768. Joe

    They were just wonderful

  769. bimmergirl10

    All I have to say is amazing. My hubby loves them as well. It’s my go to BBQ rib recipe. They are actually cooking right now and smell delicious!

  770. Rachel

    I just made these and they were amazing! They were the best ribs I’ve ever had. Thanks for the recipe:)

  771. Brian

    Great recipe.. In stead of lemon juice I leg the ribs sit in root beer before putting on A1’s bold dry rub.. excellent thank you 🙂

  772. Debbie

    I made 2 pans of these on Mardi Gras Day.

    We went out for a couple of hours and came home to the smell of these baking. There were no leftovers and they go great with beer.

    This is a great party dish!

  773. Angie

    Oh My Goodness!!! Best ribs ever!!! Thank You!

    Made these last night and my family said these were the best ribs we’ve ever made. Sooo super easy. Thanks for your simple to follow directions and great video. I was scared to try this without my husband’s help (He’s usually the rib guy), but you made it seem approachable and I ended up rockin it! My son found your recipe and we will definitely use it from now on…I already shared it with my family and friends! 🙂

    The rub was super fast to make and yummy too. Next time I’ll make the BBQ sauce as well.

    We followed the recipe exactly, added some corn on the cob and slaw and Ba-Bam!! Loved them!

  774. Donna Marie

    OMG Jenny. I did the baby back ribs again but I did them for 3 hours and my gosh, they literally fell off the bone and the rub was great also. My neighbor fell in love with them on Memorial Day. Thank you so much, I am passing this recipe to all the people at the Bowling Alley, I was telling them about your recipe. Question, can I use your rub for Chicken Strips and Steak Strips?

    Thank you so very much, you are the greatest.

    • Jenny

      That’s great to hear, thank you. And I think the rub would work on just about any meat.

  775. Carrie L

    These ribs were amazing. It was a pain cutting each rib but it was worth it. These were fabulous! I used your rub recipe and made my own BBQ sauce and they were a hit with the whole family. Thanks Jennie!

  776. Cari

    Will this work for boneless ribs too? Would I need to change anything?

  777. Mariah

    my broiler is in the oven, do I set it at low, med, or high?

    • Jenny

      My broiler is in the oven too. I set it on high but I keep the rack in the middle of the oven, where you slow-cooked the ribs. You don’t want the ribs too close to the broiler. Since every oven is different, while you broil and finish the ribs, keep checking them every one minute!

    • Donna G

      i set my broiler on high and broiled each side of rib for about 4-5 minutes , just as Jenny indicates. They turned out superb!!
      Thx, Jenny!!!

  778. Mr. T

    This is my first time commenting on a blog. Usually for Memorial day I have BBq ribs for years on the grill, this year I had several slabs and wanted to try something different. After watching your video I said she looks to cute with the plastic gloves and all the prissy stuff these ribs can’t turn out good. But what do I have to loose the weather looks like rain and I have a lot of ribs.
    Oh Boy was I wrong these are the Best ribs ever!!!!!!! So tender I woke the next morning and they were just as good as night before. So instead of BBQing for Memorail Day I will be Oven Qing….easy and Delicious….

  779. Roger W.

    Jennie, it was fun watching you prepare the babyback ribs because of your enthusiasm. I followed your direction and the ribs turned out perfect.
    I wondered how pork spareribs would turn out so I made them the same way, but increase the oven time by 30 minutes. Results were amazing. Fall off the bone spareribs. I thank you……and my wife thanks you.


  780. Wendy

    Hi! I am having a dinner party – 8 adults, 6 kids. How much should I make and how do I fit them all in those pans? Thanks!

    • Jenny

      Wow! Well, a rack has 13 ribs so I usually eat 3 but a bigger man may want 4 or 5!! So make sure you make lots of sides. If the adults average 4 ribs each (8×4=32) and kids average 3 (6×3=18) you would need around 50 ribs. Since a rack has 13, four racks will give you (13×4=52) 52 ribs so I would say you need 4 racks of ribs. If you have a good size oven where heat can still circulate, you can probably cook them on two racks at the same time and I would alternate the racks halfway through. But make sure the ribs are in one layer so you would need four of those disposable foils. Of course you would have to finish them in two batches at a time under the broiler. Another option is to cook them the day before (do not finish) and refrigerate them overnight. Then the next day, finish them off with the sauce. Good luck!

  781. Greener

    We had company this weekend and I tried your “fall off the bone ribs” and they were delicious. Our company asked for the recipe which is always a good compliment for the chef.
    Thank you Jenny

  782. Donna Marie

    These ribs were so good and I did them on the middle shelf as you suggested. The only thing I did different was I cut the rack of ribs in 3 sections, didn’t have time to cut them individually, real good but next time I will cut them separately. Never knew what shelf to use, I have always had the shelf on the bottom for cooking but when I would make a banana bread then I would put it on the second shelf up from the bottom. Do you usually always use the Middle Shelf for everything? Going to try your Salmon Patties next. My Mom would always make them years ago in Canada but never got the recipe from her. Letting the neighbors sample them, so so good. Thank you so much and so easy to do.

    • Jenny

      I use the middle shelf/rack for everything unless the recipe specifies otherwise. The middle rack usually allows for good circulation above and below the food. The only things I have lowered the rack for are a large turkey (down one notch) because it’s almost touching the top and my pepperoni pizza (bottom rack) because this recipe needs the heat really close to the crust for crispiness.

  783. Donna Marie

    I will be trying your Baby Back Ribs this weekend. New at this.
    Question: Which rack do I use in the oven, bottom or middle rack?
    Can I use Bottle of Lemon Juice instead of a real lemon?

    I appreciate your feedback.
    Thank you

    • Jenny

      Use the middle rack in the oven. And I don’t think bottled lemon juice has enough bite to help tenderize the ribs. If you can’t get fresh lemon, you can use vinegar instead, either cider vinegar or balsamic and just sprinkle 2-3 tablespoons on the ribs.

      • Donna Marie

        Thank you so much for your response. Will buy a fresh lemon and also use the middle rack in the oven.

        Donna marie

  784. paul

    did not know about that membrane thank you so much for pointing that out my ribs are so much better

  785. Jackie

    Hi Jenny,

    What if i want to make two racks of ribs? Will the same cooking times apply?

    • Jenny

      As long as they are both on the same oven rack and side by side so you are not blocking the heat circulation, I believe the cooking time would be the same. Not knowing your oven or pan, you should check them at 2 1/2 hours and if they’re not tender enough, just cook them longer until they’re as tender as you want them.

      • Jackie Merritt


      • Rudi Anger

        Hi Jenny! I made these before and they are great. Question: If I wanted them to be even more “fall off the bone” would I simply increase the amount of time they cook? Say, instead of 2.5 hours…maybe 3.5 hours? Or would that overcook/dry them out. Thank you!


        • Jenny

          The ribs will not dry out if you cook them longer but they might just fall apart with more time. I used to cook them for 3 hours but then reduced it to 2 1/2 because by 3 hours they fell apart too much and were too sloppy to eat. But there’s no risk in cooking them longer.

  786. Katherine

    Believe it or not, never made ribs before. I made Jenny’s ribs for a party of 12 and everyone loved it!!! The best tasting ribs EVER, let alone easy!

  787. kathy

    Jenny I made your fall off the bone ribs..and my hubby and I loved loved them!!
    Thanks again for your great recipes..will be making them again and again!!

  788. Cyntsational!

    I have always made my ribs in the oven due to grill unavailability (lol). Now that I have a grill, I STILL MAKE THEM IN THE OVEN! But….I have never used lemon juice nor finish off with broiling….IT’S ON TONIGHT!

  789. jessica

    This will be my first time ever making ribs! I read the other comments and looking forward to eating them when there done.

  790. Nicolas

    This recipe works well because the rack is cut up before cooking, so that the ribs will cook thoroughly more quickly and ergo are less likely to dry out.

    Here’s a suggestion: try the final broil with pure maple sugar instead of barbecue sauce (although you might want to reduce the veiling time from five minutes to two, as maple syrup tends to caramelize rather quick).

    Or, substitute maple sugar (fairly straightforward, if somewhat physically taxing, to distill from the syrup at home) in for brown sugar in the dry rub recipe and maple syrup for molasses in the sauce recipe. I am (obviously) a huge fan of the raw, “woody” sweetness maple adds to pork.

  791. Sonya Peterson

    I never bother to comment but these are an exception!
    I made your rub (very similar to my own) and your bbq sauce OMG. So yummy! Best ribs I have ever made.
    My family thanks you

  792. Rosemary

    I’m typically not a rib person. I bought some baby back ribs on Friday for something different and began searching for an easy recipe. I found this recipe and LOVE IT!!!! It’s a keeper.

  793. Lisa

    can I used something else besides lemon juice? I’m out right now, no time to go to store. Help!

    • Jenny

      You can use a little cider vinegar or even if you skip the lemon or acid rub, they will still be great.

      • Kirk

        Instead of lemon, the common natural meat tenderizers are pineapple juice or mango juice, fresh not pasteurized. The processed juices lose their enzymes that are needed to tenderize in the heat process of pasteurization

  794. Elna

    OMG…. Delicious and a lot less mess and easier than steaming and placing on BBQ later. Oven cooking from beginning to end for me from now on! Also enjoy you video clips. Very informative!

  795. robert

    My family loves these ribs. It is awkward to drain the liquid off after the first stint in the oven. Tried holding the ribs down when I drain. I’ve tried dipping it out with a ladle. Then it came to me. I have a cookie sheet that a little smaller than the inside of the pan I cook the ribs in. I use a large pan that is rigid, just line it with foil. I place the cookie sheet on top of the ribs, hold it on the sides and drain the liquid out quickly and cleanly. it holds the ribs in place nicely, and I don’t have to play “rib pickup.” lol.

  796. Ralph

    Can’t wait to try this, but I have a pork loin in the freezer…would this method and ingredients work on the loin?

    • Jenny

      I simply don’t know. I tried to research a similar recipe for pork loin with no luck. I cook my pork loin in a different way so I’m sorry I’m stumped on this one.

  797. cindy

    Fourth time making them! Family love them and how easy peasy! Thanks Jenny. Also, u look familiar? Were u on a talk show?

  798. Jayne

    Delicious! 3rd time making these Ribs, we love them!

  799. Barb

    I made these ribs for my family and Jenny they loved them. We were fighting about who would have the last piece. Thank-you for your extreme talent in making dishes easy and delicious.

  800. Alyssa

    These look amazing! Have you ever tried putting the lemon juice and the dry rub on the ribs the night before and letting them sit in the fridge overnight before cooking them the next day? Or would the lemon juice being on the ribs overnight make the ribs tougher?

    • Jenny

      I’ve never done them overnight but you can leave them overnight in the rub. I’m not sure I would do the lemon juice, though.

  801. Marita

    Hi Jenny,

    Made these today for my sons first birthday and I regret making only two racks of ribs! The best ribs we’ve ever had! Thank you!!

  802. Sandy

    Thank you Jenny! My husband said they were the best ribs he ever had. Three bits in, he told me the recipe was a keeper. . We have also enjoyed your chicken pot pie and pizza. . Thanks for all the great recipes.

  803. Carol

    Hi Jenny,

    I made this for dinner a week ago. It was so delicious! My husband loved it… our whole dinner conversation was about how good it was. I’m getting ready to make more tonight! Thank you 🙂


  804. Ron

    Hello Mrs. Jones,
    I did your recipe for both ribs and bar-b-q sauce. The family really loved it. I enjoyed cooking it. Thank you for the recipe and the time you share with others.

  805. Maggie

    Hi Jenny,

    I made the ribs and they were wonderfully yummy!!! My husband loved them. I make your recipes all the time. Tonight I made the polish potato pancakes, My husband’s family is polish too. Thank you. Your “how to” videos are very, very helpful, please keep them coming, they give me so much confidence. Thanks again! Maggie

  806. Becki

    I followed this recipe (used my own dry rub and BBQ sauce) but you are a genius with the cooking method. They were delicious, tender and my boyfriend constantly requests these.

    I was just curious if you or if anyone has tried this recipe with other ribs not just baby back. I have seen prepackaged individually cut ribs that seem to have a lot of meat of them – would these work as well? I do like baby back ribs the best but I was curious about other options.

    Thank you so much for sharing this!

  807. terrie

    This is my new go to recipe….love them and so does everyone else I feed them to! Thanks

  808. Maggie

    I have the worst time finding onion powder! I want to make these today and don’t have the onion powder….what shall I do? Thank you.

    • Jenny

      It’s just one of many spices. You can leave it out & they’ll still be good.

  809. Jen

    Totally awesome ribs we used smoked paprica instead and it gave it a nice smokey flavor hint

  810. Jessie

    Made these tonight. Loved them! My daughter and husband were very impressed- and we have eaten some really good ribs. I used your rub but used Sweet Baby Ray’s sauce. I will definately be doing these again. Thanks for adding a video.

  811. Richie

    I make Jenny’s ribs often – I appreciate your level of detail, and your incorporating healthier ingredients into these easy recipie’s. – the Best Damn Ribs You’ll Ever Had

  812. Lorna

    OMG the best ribs I have ever made, used your rub recipe, then used honey garlic sauce, families favorite now, thank you so much for the recipe

  813. Peggy

    I don’t submit comments very often but I just had to after making these ribs twice now for my family. My teenage son has already told me that I am never to make ribs any other way again. And I agree with him. These are so delicious; tender and flavorful. I will admit, I did not use your sauce recipe, only the rub. I never used a rub before and boy, what a difference. I did use Sweet BR’s sauce and they turned out unbelievable. Thank you. I have shared this with many.

  814. chrissie

    These ribs were excellent. Preparing something that the whole family will eat is no easy feat but everyone enjoyed these ribs. I will definitely make them again.

  815. Caryn

    I FINALLY found a rib recipe that works! My whole family, including my kids LOVED them. Thank you!

  816. Brenda

    Thank you…thank you…. Thank you …..for providing thorough easy instruction and recipe!! These were a success with my family – including my 81 year old father who easily enjoyed them with his dentures. These will now be the main dish for the upcoming New Year’s party.

  817. barb green

    i got your recipe through pintrest; so many wonderful comments, i can’t wait to fix mine which will be on new years day, a celebration of my husband’s retirement and what all of my family hope will be a wonderful year. i have admired you for years through tv and now just another reason to. thanks so much. you made my whole evening.

  818. Oma

    What is the recipe for your rub and the BBQ sauce?

  819. courtney

    I made these a few months back with your rub recipe. Finished them off with famous Dave’s bbq sauce on the grill. My neighbors and family devoured them. I am making today again for my immediate family Christmas. Thank you for this recipe! Oh and the rub made enough to cover 2 racks of baby backs.

  820. Vida

    Made these and indeed they were a hit! Do they need to be single layer in the foil pan ? Thank you so much!

    • Jenny

      Yes, I think single layer is best.

    • Lare

      I agree with Jenny (who is replete with awesomeness!) that a single layer is best, but I just made a 3 layer batch in the biggest pan we own and they were everything we’ve come to expect from this recipe. I did take out just enough to serve for the broiling step which was accomplished on a foil-lined jelly roll pan. But for the long, slow cooking step we couldn’t tell the difference between 1 and 3 layers in the finished product.

  821. Jesus Zambrano

    Will is recipe work on some deer ribs

    • Jenny

      I wish I could tell you but I don’t know. I see other recipes that cook deer ribs for hours and hours so I assume they may take longer to fall off the bone. I wish I had a better answer but I’ve never cooked deer ribs.

    • Heather

      Please let me know if you try it on deer. We were wanting to try it on deer too next week!

  822. Andrea

    These were Theeee best ribs I have ever made! My family & I LOVED them! This is the only way to go! Super easy & tender & oh so tasty! Most definitely will make again!

  823. letitia

    just wanted to let you know about the ribs. I made them using my on rub and wow I could not believe it they were falling off the bone. I will never grill again. Thanks for the recipe. My husband loved them. I had 3 rib and the rest will I am sure you’ll figure out who ate the rest husband. Lol

  824. Jay

    I’ve made these a bunch of times now. The family always ask when we will be having ribs again. We do add some other spices to change it up a bit. Thx

  825. Dennis

    There good, cooking my second batch now. Last batch you rub, this time I gave them my rub. Thanks

  826. Tom H

    Getting ready to put these into the oven. I’ll report back later with the results! Looking forward to trying them. Thanks for the recipe!

  827. Sam

    Ive made this recipe at least 4 times in the last few months. I didn’t have a lemon so I used red wine vinegar and it worked just as well. Fall off the bone, tender. No extra liquids needed at all to achieve that. Awesome awesome awesome!

  828. CMac

    I love this recipe and keep finding interesting ways to make it different. If you like very moist fall of the bone ribs, try a cup or 2 of Apple juice, added right before you put it in the oven. Came out amazing.

    • johnnie

      I wanted to know if you just pour the apple juice in the pan while the meat is cooking ?

      • Jenny

        There is no apple juice in this recipe. Can you please clarify your question?

        • Alyssa

          Johnnie was asking CMac . In the original comment posted he mentioned he likes to use apple juice right before placing in the oven 🙂

          • Jenny

            Thank you. I view all the comments on a different page and didn’t see this first comment so thanks for your note.

    • Bchow

      Did you put the apple juice directly in the pan, or place the ribs on a rack.

  829. maebelle

    This was delicious and didn’t take to much time

  830. Katia

    Can’t wait to make these tomorrow. Question: Can I cook these ribs in an oven bag or is foil better.


    • Jenny

      Since you are essentially steaming the ribs first, I think a bag would work. I have never used an oven bag but to me foil lets you place the ribs where you want. I’m not sure it would be as easy in a bag but that aside, a bag should work as far as cooking them with steam, but follow the manufacturer’s instructions because I think you have to cut slits in the bag.

  831. Ewa

    Hello. I’m going to make the ribs on Saturday for dinner. I do like preparing things in advance because it is very convenient. Do you think that I can bake the ribs in the morning, pour off the liquid and place the ribs into the fridge until evening. And then just before serving do the final brushing with BBQ souse and broil them. Or may be you have other suggestions? Thanks for all your advice.

    • Jenny

      Yes, I think that would be fine. In fact, you can bake them a day or two before and then finish them when you’re ready.

      • Ewa

        That’s perfect. Thanks! I can’t wait making hem tomorrow!

      • Z

        When doing the recipe in advance, are you saying that you can freeze them after you steam them? Or you’d have yo keep them in the fridge only? Can you do either or?

        • Jenny

          I would not freeze them after steaming, only refrigerate.

  832. Sue

    Made these ribs tonight and they were wonderful!!!

  833. kathrine george

    Hi jenny! I love this recipe! Tho i cooked it over a grill (coz i dont have an oven! Haha).. I just covered the meat in a foil and placed it over the frill… it’s still yummy.. The meat is soo tender that the i can just pick it out with my fingersm… My kids love it.. And my sister, too, who is so picky with foods loved it as well..

  834. Loree

    Hi Jenny,
    I love your videos and I love that your recipes are healthy,
    I printed our your meatloaf recipe and I will do the same for your baby back ribs; but the recipe didn’t specify beef or pork.
    Thanks for your time.


    • Jenny

      It’s pork ribs and thanks for letting me know. I have clarified that in the printable recipe.

  835. CMac

    Hi Jenny, I’m wondering if u could smoke these on a grill at low heat for about 45 min, and move them to the oven to finish?

    • Jenny

      I have never done it but I suppose you could. Sorry for being uninformed but if they are still cooking while on the grill you might have to reduce the oven cooking time by 45 minutes. If you try this please report back as it would be good to know. Thanks and sorry for being clueless on this!

  836. che

    hi jenny,

    does it make any difference in cooking time or anything if im using beef ribs?

    • Jenny

      I haven’t made this recipe with beef but if they are the large beef ribs, I think I would cook them a little longer in the oven, like 3 hours.

  837. Joy

    I made these ribs tonight and they are the best ribs I’ve ever made or eaten. I didn’t have a lemon so skipped that step. They still came out perfect, moist, delicious and definitely fall off the bone, just like I wanted. Thank you Jenny!

  838. Linda

    Hi Jenny!
    Your rib recipe is the best! I will never make ribs any other way. I have one question–why should the foil be shinny side up? Does it really make a difference? Thanks in advance for your reply.

    • Jenny

      The shiny side of foil will reflect a little more heat and the ribs should cook low and slow so I put the shiny side up and not facing the ribs. I don’t think it makes a huge difference but I pay attention to every detail when I cook.

  839. maro

    dear jenny i just made those ribs and i followed ur direction by steps and it turn out quite a winner and my family cant get enough of them .just wana thank u for ur simplicity and elegant recipes

  840. Winda

    Hi Jenny..
    First of all, I would like to say: I love your blog, your YouTube, and of course your recipes..

    I tried to make this recipe and it was amazing..
    But, I have a question..
    some people in my family can’t eat spicy food at all. Can I make it without chilli powder? Will it affect the taste?
    I would like to ask the same question for barbeque sauce recipe..

    Thank you for sharing your works, and thank you for inspiring me..

    • Jenny

      I’m not a fan of spicy food either and these ribs and sauce are perfect for me. I wonder if you are using “Powdered Chili” rather than “Chili Powder?” Please confirm the brand of chili powder and especially the ingredients and then I can give a better answer.

      • Winda

        Hi Jenny.. thanks for your respond..

        I use Chilli Powder.. the brand is “Hoyt’s” (from Australia)
        actually, your recipes are perfect for me and my sister.. But my father can’t eat chilli at all.. but I’m afraid that if I leave out the chilli powder, it may change that perfect taste.

        Thanks, Jenny 🙂

        • Jenny

          You are using the wrong chili powder for your father. Here’s what it says on the Hoyt’s website about their chili powder: “Hot, very warm taste… …If you like it hot, with this you get it.” I think if you switch to a different brand of chili powder that does not call itself “hot,” you can retain that great chili flavor without the heat.

    • Judy Gormely

      I agree 100% with what u said!

  841. Amanda

    These were “fall Off The Bone Ribs”. My baby backs were on the small side, so only baked them for 2 hours, then broiled them. The rub is delish but I found the sauce to be a bit too sweet for me. I will make these again, maybe leave out the molasses and cut down on the vinegar. Thanks for the recipe.

  842. Sharon Brisco

    Hi Jenny,

    I tried your recipe for the fall off the bone ribs and it was excellent. When I go to the store and I see people looking at ribs I tell them about you. I need your help I love fried chicken, but everytime i cook it does taste the way I want it to.
    Can you do a fried chicken recipe for us?

    • Jenny

      I’m sorry I don’t make fried chicken, only boneless and skinless recipes.

  843. Steffen

    Dear Jenny,
    I had my birthdayparty in Germany today (I am German) and I wanted to do something fancy. Germans dont eat a lot of ribs and I knew from my experience in the states, that they are just awesome. I used your recipe and people went crazy about them. Everybody loved them.

  844. Steve

    My local grocery had a sale on ribs and since I just saw an interesting rib recipe on YouTube, I bought six racks. It was while I was searching YT for a more complex dry rub recipe that I stumbled upon your channel (subscribed!!!) and recipe.
    Having never cooked ribs before, I followed your recipe almost to the letter(.5 tsps of cayenne and cumin added to the rub). Well, this was a week ago, today, and my wife has just finally stopped raving about them. They were absolutely fantastic! I’m making them again tonight, so I better sign off and go practice my bowing and false modesty face 🙂
    Thanks for helping this retired aircraft mechanic to surprise and thrill his wife…in the kitchen, LOL.

  845. Connie

    Jenny, I made these ribs and OMG they were the best I have ever made! Thankyou for the recipe and the great video for them. Your video’s are very informative and easy to follow. This recipe will be iadded to my Cook book of my Favorite Recipes. Next will be your Paczki’s.

  846. Pierre

    Just made the babyback ribs, here in Auvergne (France) where we have a family house.
    First I had to talk to my neighbour, the butcher and get him to understand the cut I wanted (not a “french” cut). Then I had to gather the ingredients, some of them a bit exotic in a house where we do more gratin dauphinois and aligots than North American dishes.
    The ribs turned out delicious and I had a hard time saving a few to let the butcher taste them tomorrow…I bet he never tasted pork like this, he is going to love it!
    Thanks for the receipe.

  847. Phil

    Did them tonight! Absolutely incredible! Thank you so much Jenny!!

  848. Sarah

    Yummy ribs!

  849. Brandon

    Hi Jenny,
    First off id like to say thank you for showing me how to make the best ribs in town my friends love them and so does my grandma 😉 (She only has one)

    Anyways, I have a BBQ coming up for my 22nd birthday and I bought 4 racks of ribs from the store I work at, Sprouts. I want to cook them the same I have in the YouTube video where you cook it in the oven. Can you please tell me the best way to cook my ribs I have a lot so I was just wondering what you think is the best way.

    Thank you so much for being an awesome cook and sharing your ways with the world I appreciate it so much! Hope you are having an awesome summer

    • Jenny

      Wow, that’s a lot of ribs! Here’s how I would cook them: Use two baking pans that will hold two racks of ribs each (that would be 26 ribs in each pan). If you don’t have a pan big enough, you could get disposable ones. Position your oven racks in the lower and upper thirds of the oven and bake both pans in the oven together. About halfway through, switch the pans, putting the upper pan on the lower rack and the lower pan on the upper rack. To finish them, go back to one rack in the middle of the oven, set it to broil, and you will likely have to finish the 2 pans separately. I can’t imagine having enough room on one pan to broil and baste all the ribs, although they do shrink so maybe you could finish them on one pan. I hope that helps. And let me know how they turned out so we can share the info with others. Thanks.

  850. Carla

    These ribs are great, did them for July 4th. They were a big hit!! Ty

  851. Teri

    These ribs were so delicious. I used two racks of St. Louis style ribs and cooked 2.5 hrs then broiled. I never would have cut them first and they were perfect. I’ll never make them any other way again! Thanks!

  852. Sue

    These look delicious. Do you think I could use country style ribs instead of the baby back?

    • Jenny

      I don’t see why country style ribs wouldn’t work too.

    • Sonia

      Hi Sue just wondering how did they come out with the country style ribs. I just noticed when I was rubbing my ribs I bought the wrong ribs; instead of baby back I bought the country style. Search and through Jenny’s blog saw your question and was wondering can you please let me know how did that go!!

  853. Sarah

    Yummy ribs! 🙂

  854. Phil

    I cooked 2 slabs of baby back ribs just as described and took them to our neighborhood Fourth of July block party and everyone loved them and wanted to know my recipe. Believe me they did not last long and were the hit of the party.

  855. Sophia

    This BBQ ribs recipe is AH-mazing. Ive made them twice ! (Using her rub and a honey BBQ sauce)

  856. Phyllis

    I made these-they are AWESOME! 🙂

  857. Rikki Houghton

    I am making these tomorrow and I just realized my lemons are bad. I don’t want to go back to the store but the only citrus I have are oranges. Do you think this would be an acceptable substitute for tenderizing the ribs or do you have another suggestion by chance? (I also have blackberry juice that I will be putting in my sauce.) Thanks, Jenny! Happy 4th!!

    • Jenny

      If you have some vinegar you can sprinkle that on the ribs instead of lemon juice. Red wine might also work. I’m not sure about the juice.

      • Kathie

        What purpose does the lemon serve? I do not like lemon flavor. I want to make some ribs with a smoke flavor, any ideas on how I can make these your way with your rub and add smoke flavor to them?

        • Jenny

          The acid in the lemon helps to tenderize the meat. (You will never taste the lemon once they are cooked) To add a smoke flavor in the oven, here are two articles I found online: http://www.instructables.com/id/Oven-Smoked-Ribs/

          • Kathie

            I used your rub recipe mixed with about 1/4 cup of liquid smoke and put my ribs ( boneless) in a zip lock bag and squished the tar right out of them until they were covered with rub and smoke. Then I marinated them for about 2 hours. Then out of the bag and straight into the oven. My best friend who happens to be a certified chef loves them. ( I do to) The rub recipe really makes a difference. Thank you for sharing!

  858. Jenny

    OMG< OMG< OMG What a Great recipe.

  859. Jessica

    I tried this recipe, and it turned out perfect! I love this recipe thanks!

  860. Patty Lunn

    This is the second time I am using your recipe and we absolutely love them. Thanks for sharing the recipe.

  861. Lisa

    Best rib recipe and easy prep too. Huge hit for Father’s Day!

  862. Sherrie

    Jenny, what is your opinion on cooking time when making 2 racks? I’m going to double ingredients but wasn’t certain if I should increase the cooking time or not. Thanks in advance! Making these tomorrow for Fathers Day.

    • Jenny

      That’s a good question and I will say I have never cooked two racks but here’s my thought. If they fit into one large pan, I think 2 1/2 hours would still work. If you’re using two pans, which would leave less room for heat to circulate, I would try 3 hours. With two pans, you would stagger them on different racks and possibly switch them halfway through. But you know what? I originally cooked my one rack for 3 hours but they actually fell apart too much so I reduced it to 2 1/2 hours. So you couldn’t go wrong with cooking them for 3 hours before finishing – the worst they would be is too tender. I would still check them at 2 1/2 hours and they may already be falling off the bone. In that case, you could finish them and keep them warm or set them aside until you’re ready to baste and finish. I wish I had a better answer but I googled it and couldn’t find anything. I hope this helps a little.

  863. Robyn

    Hey there.
    Thank u so much for sharing the recipe.
    I made the ribs last night but something came up and we didn’t have them for dinner 🙁
    They were definitely falling off the bone though. How would I reheat them tonight? On broil or @ 300 degrees in the oven and for how long?

    • Jenny

      I would not broil them again, assuming they were already finished with the sauce. If not, then pick up with the basting and broiling process. If they are already done, I would just heat them, wrapped in foil at 300 degrees for about 20-25 minutes. That’s my best guess.

      • Robyn

        They were delicious!!! Thank u so much for sharing the recipe. I will definitely try some more of your stuff. I loved u on tv back in the day and now I love your recipe! Take care.

  864. Sophia

    Question? I want to make these tonight but I was wondering, is there a difference whether they are cut individually or if say I left 3 or 6 ribs together ?

    • Jenny

      I used to make them in two 6-rib slabs but cutting them apart after cooking caused them to fall apart too much because the meat is so tender. The only reason I cut them before cooking is to keep the meat on the bone. You can make them in any configuration you choose and they will still be great.

      • Sophia

        Ok! Thank you Jenny for the clarification, I’m heading out to buy ribs now to enjoy during the hockey game! 😀 It’ll be my first time making them.

        • Jenny

          Let me know how they turn out.

          • Sophia

            They turned out amazing! Thank you for this recipe, literally falling off the bone 🙂 I served them with mac and cheese and corn on the cob. I’ll definitely be making them again!

            • Jenny

              I’m so happy! Thanks for sharing.