Fall-Off-The-Bone Ribs
This is a never-fail recipe and it’s so easy. Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! - Jenny Jones
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Makes: one rack of 13 ribs
Ingredients:
- one rack of pork baby back ribs
- juice of one lemon
- 1/4 cup dry rub (your own or my recipe)
- 1/2 cup barbeque sauce (your own or my recipe)
Instructions:
- Preheat oven to 300° F.
- Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
- Cut ribs apart into individual pieces.
- Rub ribs all over with lemon juice.
- Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
- Bake in the oven for 2 1/2 hours.
- Remove from oven & pour off liquid.
- Brush bbq sauce over all sides of ribs.
- Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
- Oven: To finish ribs in the oven, set oven to broil and return ribs to the same middle oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands. (If foil starts to burn, transfer ribs to a clean sheet of foil for broiling)
Prefer Beef Ribs? See how to make Fall-Off-The-Bone BEEF ribs. Click here.
I LOVE LOVE THIS RECIPE!!!
My husband who is a critical, “Grill” KING, LOVES these. Now when we do ribs these are it.
Thank you so much for sharing this easy wonderful recipe.
Jenny,
I LOVE LOVE LOVE this recipe. My husband who is a “grill” KING…LOVES this and now all he wants are your ribs.
Thank you for sharing!!!
These are awesome! Thank you for sharing, always a big hit!!!
Tried your recipe…AND your BB sauce…..great stuff. My question is, I had some left over. How long can you keep left over in fridge?
Thanks again……….
I keep my sauce for months in the refrigerator.
These ribs are amazing! These are my go to ribs! My family loves them! Thank you for sharing your recipe!
Thank you so much for this recipe, Jenny. I have been making my ribs this way for a while now since I saw your video. I will not do it any other way. But I do add a little Goya (Adobo) flavor sometimes, not that it needs it. Be Blessed!!.
These look delicious! Thinking of trying this for the 4th of July. But it was your how to video’s ending that made me laugh. Thanks for sharing your recipe.
The best ever! Will never use another recipe. The rub, the sauce is perfect every time. Have been making these a long time now. So looking forward to another good summer/grilling. Thank you again, Jenny! 🙂
Made these Keto friendly with Sukrin Gold! ♥️♥️♥️♥️
They are perfect every time!!!!!!!!!!
Jenny CAN COOK!!!!!!!!!
The best rib I made !!! The tasty is so good ! I cook it a lot !!!!
Absolutely delicious! I use this recipe my family loves them.
Absolutely the best ribs I’ve ever had.. They truly fall off the bone.. I crave these so much that I’m obsessed!
Jenny, these are the best ribs! I’ve them many times! Always come out perfect! Thanks for sharing.
The best Jenny! Every time they come out to perfection! Thanks so much! Xoxo
I just wanted to say thank you for the recipe!!! It turns out perfect Everytime
I have made this countless times … just wanted to say thank you, these are not smoked ribs (different flavor) but man talk about easy & savory. 5 stars *****
Hi Jenny! These are absolutely the best ribs! Thank you very much! I am eager to try these with your barbecue sauce recipe. I have been using sweet baby rays sauce and my family loves them.
Hi Jennie,
Love your videos. My intro to you was your no-knead bread, and I was hooked. Just watched your latest video on the fall-off-the-boan ribs. If I may, try this tip for removing the silver skin. Starting in the middle, insert the handle of a spoon all the way across the rack so as to create a handle with which you can just grab the whole skin and pull it off the whole rack all at once. Don’t need a knife or paper towels.
These ribs are in the oven now! Thanks for the recipe
Just one thing we found – our broiler gets hot quickly, so just needed 2.5 minutes max. for perfect carmelization (we have gotten the ribs over toasty previously). My husband and I love your fall off the bone rib recipe; so easy and comes out super delicious; making it the 3rd time for dinner tonight! You are totally awesome, Jenny!!!
Made these ribs the other night & my husband of 30 yrs said it’s the best thing I’ve ever made. I haven’t decided if I should be flattered or offended! 🙂
Throughout all my years cooking, I was always fussy about how my ribs would come out. Well Jenny they were outstanding and tasty too. There was two ingredient I did not use, didn’t have them in the house at the time. I did the dry rub . Excellent. Imagine if I had those two ingredients it would of been the Bomb , as my grandchildren would say. I will definitely do a family night with this recipe. Thanks again JENNY. Have many great days and looking forward to more of your recipes.
This is the best ribs recipe I have ever had perfect
If I need to make 2 or 3 racks of ribs at once will the cooking time be longer?
As long as you have good circulation in the oven, they should not need more cooking time.
Is the cooking time the same for pork boneless country ribs?
Made these in the instant pot and they came out as delicious as cooking them in the oven. Cut ribs into 3 sections to fit. Standthe ribs around the inside of the container. Add 1 cup of beef broth. Cook on high pressure for 25 minutes and let it release on its own for 10. Remove from instant pot and finish under broiler following the recipe.
This was really easy and good, thanks for the recipe. And I normally will NOT use a rub, but 2 thumbs up for this one😘
Jenny, You are so cool. You come across the screen as though I have known you all of my life. ………. and I am 82 years old!
Thank you Jenny ! So very tastey !
Can this be made in a crock pot? If yes, for how long?
Yes, and I recently discovered a recipe doing them that way on another site. 4 hours on high (or 8 on low), but WATCH your slow cooker because they vary and the size of your rib racks vary. You want them tender, but not yet fall off the bone. Take out of the cooker after 4 (or 8), lay them on a heat-safe, foil lined tray and bake at 350 for 1/2 hour or so with sauce (or without). I must say, THIS oven method posted here is my favorite and always comes out delicious.
Came out Delicious thank you!!
Any idea of calories???
You can put the ingredients you use to make this or any other recipe into this website and it’ll calculate for you 🙂
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It’s ribs! Who cares about calories. If you are concerned about calories then eat a salad and chicken. But to come on here and ask or be picky about calories, really? It’s a page for ribs.
Sherry…..right on!
I was thinking the same thing! Calories? Really?
This is my go-to recipe now. Yum!!!
Where’s the like button! 🙂
Absolutely you’re right!
We simply have to enjoy the precious moment we were given.
Sherry, will you marry me?
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!
I have St. Louis style pork ribs. Do I need to change anything in the recipe? Cooking time, etc?
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?
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.
If I need to make 3 racks of ribs at once will the cooking time be longer?
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!!
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
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.
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
Thanks
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.
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 ~
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!
Jenny! These are truly the best ribs! Thank you so much for sharing! Can’t wait to make them again tomorrow 😁
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
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!
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!
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.
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!
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!
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!!
How what is the best way u reheat these ribs
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.
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.
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 !!!!
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.
Making the ribs right now & i was going to use the sweet baby rays. :-(. This is the best recipe ever.
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!
What’s your homemade barbecue sauce recipe? Looks delicious and I need that in my mouth
There’s a link for it right in this recipe.
Whats the most time and the least time the rub can be left on before cooking?
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.
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
???
Jenny help a brother out
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!
No you will not have to adjust anything. As Jenny has stated just make sure the meat is getting good circulation.
These are really the best ribs ever. Have been making them for almost a couple years now. Never fails!!! Thank you Jenny!!
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
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.
Thank you Jenny for this recipe! This is the ONLY way I make ribs nowadays! They are ALWAYS tender and juicy!!
These are the best ribs our family has ever had. Thank you!
What is the purpose of the lemon juice? Haven’t tried recipe yet… just curious…
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.
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
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.
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.
Making these tomorrow for the 4th. Your husband sounds like Chef John, LOL!
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!
I loved your TV show and now I love watching “Jenny can Cook”. See ya.
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!)
Basket on grill?? Can I just place aluminum foil on the grates. I have a fire magic gas grill..
One word….AMAZING! Thank you so much for the recipe.
These come out perfect every time! The only rib recipe I use!
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!
I make these all the time. Dry rub and bbq sauce. Best ribs I have ever had. Definitely worth the time and effort.
Made this for about 150 people for my son’s wedding, now I am the bar-b-que king in my neighborhood.
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.
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
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?
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
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.
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.
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!
They were really simple to separate, took literally two minutes. I would take longer if left whole, but I’m no rib expert…
Just put them in the oven. Can’t wait for the end result. Thanks for the easy recipe and happy Sunday 😊
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 😊😋
Karin
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
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.
Dan
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.
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.
These were the best ribs I have ever made…thanks Jenny!
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