Fall-Off-The-Bone Ribs
This is a never-fail recipe and it’s so easy. Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! - Jenny Jones
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Makes: one rack of 13 ribs
Ingredients:
- one rack of pork baby back ribs
- juice of one lemon
- 1/4 cup dry rub (your own or my recipe)
- 1/2 cup barbeque sauce (your own or my recipe)
Instructions:
- Preheat oven to 300° F.
- Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
- Cut ribs apart into individual pieces.
- Rub ribs all over with lemon juice.
- Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
- Bake in the oven for 2 1/2 hours.
- Remove from oven & pour off liquid.
- Brush bbq sauce over all sides of ribs.
- Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
- Oven: To finish ribs in the oven, set oven to broil and return ribs to the same middle oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands. (If foil starts to burn, transfer ribs to a clean sheet of foil for broiling)
Prefer Beef Ribs? See how to make Fall-Off-The-Bone BEEF ribs. Click here.
second time making these! used two racks this time..In the oven now, can’t wait, Love your recipes! thanks Jenny!
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!
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! 🙂
This is my new favorite rib recipe! Love it!
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
I have made the sauce the day before….to save time. Should I leave it outside or in refrigerator. Everyone loves these ribs!
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 !!!!
Do you broil on high or low
I believe on low only because she said 5 mins on each side
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.
It says pour off and doesn’t say into the sink.
Pour into a bowl (placed in the sink), not down the drain.
The BEST RIB receipe ever Especially the RUB!
These ribs were DEElicious. Even my granddaughter who doesn’t like food ate them up. Thanks for the easy recipe, Jenny.
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.
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!
Oh Jenny! Made your rib recipe tonight. They were amazing. Wow!
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
Yum!
Delicious.
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”.
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.
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
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 🙂
Can this recipe be used on a charcoal grill??
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
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!
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!
Hi Jenny
How to add smoky flavor while cooking in oven
I searched and many have recommended liquid smoke
Amar,
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.
You could use Smoked Paprika instead of Sweet Paprika
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!!
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.
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.
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!
Friends are running late so can I just let them sit for 1/2 hour in oven turned off before saucing on BBQ?
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.
This was the second time I made these and they are so good! Thank you!!
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.
With the technology we have your recipes say bake. What about convection baking. Is there a difference in cooking time?
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.
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.
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!!!!
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!!!
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. 🙂🐇🐇🐇🐇
Does the lemon make the ribs actually taste lemony?? Hoping to do this with my korean bbq sauce instead
There is no lemon taste – it just helps tenderize the meat.
Ooooops forgot the lemon (ribs in the oven cooking now so too late); oh well I’m in the chewy camp anyway 🤷♀️🤪🤭
I’ve made these more times than I can count and they turn out perfect every time!! It is a never-fail recipe!
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?
These were amazing. I had not made ribs before. So glad this recipe was my 1st attempt.
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.
These are insane. Always a hit. The lemon or like juice in the beginning is key. Don’t skip it!! Enjoy.
Can I use Original ribs instead of baby back??? Longer cook time?
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?
Kathy
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.
Then, this is clearly YOUR recipe and not Jenny’s 😛😛😛 !!!
This recipe is amazing – easy to prepare and absolutely delicious! We’re having them tonight along with corn on the cob.
would like nutrition information for “fall off the bone ribs”
Thank you
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
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!
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. 🤗😍😘
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!
It was bum diggity, lick all ten fingers, deliciously eaten ribs. Two THUMBS up Mrs Jenny.
I’m going cook these today JUST because of your comment. 😉
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 😊😊👍🏻👍🏻🙌🏻
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
Made these Ribs last night, so good!!! Added Ginger to the rub and saved the drippings to use over rice!!! Thanks
You specified that you would leave a link of the recipe of how to make the barbecue sauce, but the recipe wasn’t posted…
There is a link in the recipe and the sauce recipe is also under Main Dishes and Misc. – Sometimes using the recipe search option is the fastest. Here is the recipe: https://www.jennycancook.com/recipes/homemade-barbeque-sauce/
Hi Jenny; Please save the drippings from these ribs!!! It is perfect over rice along with the ribs, hardly any fat at all!!! Made these ribs last week, Thank you!!!
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!
Followed the instructions to a tee. These ribs came out perfectly, and the family raved. Am going to repeat soon.
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!!
Thanks for the tip!
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.
Would it hurt to use this rib recipe, but instead of baking for 2.5 hrs at 300, switching it to 4hrs at 225?
Definitely 225 for 4hrs is the way to go.
225 for 5 hours if your smoking them.
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!!
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
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! 😋😋😋
Hands down the best ribs my family has ever had
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 !
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!
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!
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
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
Would pork spare ribs, as opposed to baby back, work?
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
GREAT RIBS, JENNY! I ALSO MADE THE DRY RUB AND YOUR SAUCE. THE MEAL WAS A BIG HIT W/ MY FAMILY. DON,T WORRY, JENNNY, YOUR PARTNER LOVES BOTH YOU AND THE RIBS!!
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!
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!!!
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!!
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.
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!
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.
I made them exactly as the recipe says at Easter, and I’m making them again today. The. Best. Ribs. I’ve, Ever. Eaten.
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.
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.
Maybe you didn’t know what you were doing
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
Check the calibration of your oven.
I know mine is off by 25d, so I adjust accordingly.
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?
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.
Thank you for the recipe. My baby back ribs came out perfect for my Mothers Day meal 😋
Giiirrrrrlllll
The ribs are amazing. After throwing them on the grill for the finishing touch, people think I’ve been cooking all day. Aye!!!!!!
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!
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!!!!
I am having trouble getting the bbq recipe. Would you post it again?
Thank you so much.
The sauce and the rub have links in the ingredients above or you can find them under “Snacks/Misc.”
Is it okay if I let them sit in the rub over night?
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! 🙂