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.
These look great. Can they also be made with short ribs or anything else?
Absolutely delicious! I have made these ribs a few times and my family and friends just love them. The ribs always come right off the bone! Thank you!
Excellent fall off the bone ribs!!! Loved the rub!!
Will make it again next time for company.
Thank you for the recipe.
remember to dry ribs off after using lemon juice – if you don’t ribs will have a lemon flavor
Nothing wrong with a little lemon flavor 😋
I too like the slight lemon flavor in the final product.
I’ve never used the broil option before on my oven… What temperature do you set the broil to? Mine is automatically set to 500 but I can reduce
My oven has high and low and I use the high setting, but keep a constant eye on the ribs so they don’t burn.
Can you use spareribs
God these are good! Made them for a big party, and everyone loved them! Have some in the oven now. Also, love your no knead bread…first time ever making bread…it’s so cool!
Hi Just want to say thank you for this amazing recipe.I have made these ribs ovrr 20 times and my family loves them.I was having a hard time getting baby back ribs at my store and I have spare ribs.Should I adjust the cooking time?? Thanks again
I did the same recipe with spare ribs without adjusting the time of cooking. And it tastes as good.
I love this recipe with low salt. If you are diabetic, this recipe is not for you!
I’ve never thought of this recipe as high in salt, always trying to keep it moderate.
Really the best ribs! The rub is the best. I will never make ribs any other way. Thank you.
I love your recipes! I miss your videos!
We LOVE this rib receipe! Never fails and is a hit with everyone we’ve made them for. I double the rub and go heavy on it, then usually theres some leftover for another meal in the future. Thanks for sharing!
These are lip smackin’, finger lickin’ delicious! We have been passing this recipe around to family members and everyone raves!
Making for a crowd can the ribs be layered?
I wouldnt do that, it would crowd the pan too much and they wouldnt cook evenly. You could cook em all in batches a bit earlier and do the sauce part shortly before serving.
Jenny
Do you let the ribs set in the lemon juice for a while? or ?
I’ve used your recipe for a few years now, Thanks.
LLL
No, you just rub them with juice. the video shows that I do the lemon and keep going.
The last kind of rib I want to eat is “fall off the bone”. It caters to people who grew up eating meat from a can. In Texas, if in a contest the meat falls off the bone, the contestant is immediately disqualified. Properly prepared ribs should have a bite to them, a meat that can be nudged off the bone with the teeth. In areas of the U.S. where people grew up eating spareribs cooked in Sauerkraut, they may expect such texture in today’s fascination with rib consumption. And there’s nothing wrong with that. However, those places in our country that are famous for fire-roasted and smoked meat, like Texas, Kansas City, or Memphis would be offended by the notion of brushing sauce on oven-roasted ribs and calling it BBQ. Each to his own, of course, but people ought to know the differences.
Why are you even here if you don’t want fall off the bone ribs? Obviously we are not making these ribs for a competition.
Go somewhere else with your superior complex and negativity. These are the best ribs ever.
My mother cooked fall off the bone ribs in the oven and everyone raved about them. I’ve smoked ribs and everyone loves them. It’s just two different cooking process but in the end if the result is succulent ribs your family and friends love , who cares what method you used.
Wisprof – you’re in the wrong place dude. We want fall of the bone ribs we’re here, go off to your specialist-nudge-with-teeth place and leave this site to the real rib lovers.
I’m from Texas and my family has made fall off the bone ribs all my life. I’m 77 and still making them that way. Many of us Texans prefer the more tender meat. So please don’t speak for all Texans, you are not our representative! If you have different ideas, post your own recipes.
Why would you even come to this website? This isn’t a Texas BBQ competition, it’s a website offering delicious recipes for home cooks and this recipe IS delicious. Go be miserable somewhere else.
330 degrees and bake for 2 1/2 hours? Isn’t that a lot of time, although I’m new at this
Baking for that long is what makes them fall off the bone, but it’s 300 degrees.
It’s been a while since I first made these ribs but haven’t forgotten how delicious they were. First time I used store bought sauce, of which I’m always somewhat disappointed, but this time I used your recipe and I have to say it’s the best bbq sauce I know of. I plan on using it for all my bbq. The ribs were exactly as described, fall off the bone and perfect. We try not to eat much pork so when I do I want it to be worth it and these topped any I’ve had at any restaurant. Ty for sharing it with us!
Made these ribs today for Memorial Day. They turned out delicious. I used the rub recipe (doubled it as someone suggested), but used a store bought mustard base sauce. My husband is not a big rib eater, and he loved them. Thanks Jenny.
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.
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.
Followed your recipe to the tee and these we off the wall delicious! Thanks
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!
This is hands down our favorite rib recipe. You can adjust the seasonings to your taste, but the method is great. Never disappoints!
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!
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?
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.
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.
Yikes – never pour grease down a sink. But delicious recipe.
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
Delicious! 3 thumbs up by family. Rub spices great! Spicy yet tart ! Great combination. Will definitely make again!
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.
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!
Ribs with baked potato and cole slaw – that sounds perfect!!!
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!
Definitely double the rub. Makes life so much easier! 🥰
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!
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!
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.
Can I substitute the lemon with something else acidic?
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!
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.
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 🙂
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.
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!
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!
Stumbled on this recipe and they were the BEST ribs I’ve ever made. Def will make these again.
Best, best ribs recipe ever!!!!
Best rib recipe don’t look any further! Everything is exactly perfect just follow the recipe for delicious Everytime ribs.
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 🙂
Can this same method be used to beef ribs? Or what changes need to be made?
Please see my recipe for beef ribs.
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.
can i make boneless country ribs the same way you make your ribs
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
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!
Made these ribs along with your dry rub and sauce. They were delicious and family loved them!
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.
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.
Thanks!
I loved both the rub and the barbecue sauce. Thank you Jenny
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.
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.
Hey, do you have to remove the silver skin or can I keep it on
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.
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.
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.
Great job on the video easy to follow directions and I thought the I love you was priceless!
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
Good looking Out on those ribs lady! Yum!
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.
My go to recipe for ribs, perfect every time. Next recipe will be the cabbage rolls.
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!!
Tim
Same bake time!
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.
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 🙂
Hands down, the best ribs ever!! And the easiest ever!
Thanks Jenny!!
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.
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
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
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 !
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.
Making these again! tonight…they’re in the oven….Texas….
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.
Covered. It says so in step #5 or watch the video.
It’s says cover will foil shiny side out.
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.
Do these re-heat welll? What is best way to re heat. Thanks
I’ve tried dozens of rib recipes throughout the years. This is by far, the BEST!
Thanks Jenny!
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
They were so goood MANE. fye. ShaNayNay got the skills on this 1.
Absolutely amazing – thank you Jenny!
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!
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!)
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?
They come out amazing!!! Do it!
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.
i need to know if they can be used in a 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.